Fresh is best. I grow my own, process to green bean stage and seal. Roast bit at a time, the best is when ground freshly roasted just before you make your coffee.

Bullet proof as in high caffeine? Or as in dark roast, heavy bodied?

My best tasting coffee results from freshly grinding a smokey espresso roast coarsely in a hand cranked burr grinder, steeped with 205degF water in a french press for five minutes. I add some creme and sugar, and nibble on a square of Ghiradeli 72% cocoa dark chocolate, while enjoying the coffee. I recommend this ritual most highly! (:

Note: I've had to curb my caffeine (it worsened fibro-cystic breast changes) and so blend about 80% decaf beans with 20% regular espresson beans.

Also note: coarse grinding is for the french press brew method. To make a true espresso, one uses a fine grind in an espresso machine.

i buy good beans, grind them and drink imediatly with milk and sugar.