If you mean a coffee that goes well with minimal sugar, the better quality the better it tastes. Stay away from C. robusta varieties, they are going to be bitter.
Get a good-to-great C. arabica, like Limu from Ethiopia or Kona from Hawai'i; get it in a medium to dark roast, grind it to about the grain of table salt size, and use an Aeropress. (I'm not an Aeropress employee, it's the best coffeemaker I've ever used, is all.) Don't boil the water, bring it to about 95C.

(Also, the fresher the roast, the less bitter the brew ... if you can roast the beans yourself, grind them immediately, and brew, do it.)