La Colombe Nizza whole bean is a medium roast blend with milk chocolate, nut and brownie notes and a honey-sweet roasted nuttiness. This is the big bag, 24 oz, which works out to roughly six weeks of a daily cup for one person. Grind it yourself and it will taste better than any pre-ground coffee you have had. Why the 24 oz whole bean Two reasons people pick this one over the 12 oz or the pre-ground. First, price per ounce: the larger bag is the better deal if Nizza becomes your regular. Second, whole bean holds its aroma. Ground coffee starts fading within minutes of grinding, so beans you grind that morning give you a fuller, sweeter cup. You do need a grinder, ideally a burr grinder, though a blade grinder still beats stale. The details Roast: medium, full-bodied, chocolate-forward rather than bright and acidic Form: whole bean, 24 oz, in 1, 2 or 3 packs Beans: specialty coffee from Brazil, Colombia, Nicaragua and the Democratic Republic of the Congo Certification: certified organic Ingredients: coffee beans, that is the whole list How to brew it La Colombe suggests about 1 oz of grounds per 6 oz of water, which is on the strong side. Start there and dial back if it is too intense for you. Grind medium for drip and pour-over, coarse for French press, fine for espresso. This is the blend La Colombe pulls as espresso in their own cafes, so it holds up well if you have a machine or a moka pot. Keeping it fresh Leave the beans whole until you brew, keep the bag sealed in a cool cupboard, and skip the freezer and the fridge. If 24 oz feels like a lot to get through, the 12 oz bag is the safer first buy. The name is a nod to Nice, France, hometown of La Colombe's co-founder and a place known for its honey, which is where that honey-sweet description comes from. A grocery shelf bag can be months old before you open it, and a "best by" date is not a freshness date. You get this direct, with my 30-day satisfaction guarantee and a real person answering email if something is not right.