That sounds awesome, Sam. I have had some wonderful coffee out of pour-overs. I use something similar, either V60, or Bodum’s copy of the Chemex, depending on whether I am making coffee for just me or for more: it’s my most commonly used method (try a Japanese-style iced coffee in it!).
That sounds like really good coffee. I have a new local roaster’s on my counter. I freeze coffee once it has off-gassed enough for espresso, and this particular one was roasted a week ago. I’m looking forward to fiddling around for half an hour making manual espresso with it. I do that about twice a month: it’s just so much clean up.
I revisited French Press when I saw the Hoffman Method. It makes a damned good cup. I’d suggested revisiting it too.
edit: I really strongly suggest trying Japanese-style iced coffee. It’s amazingly good on a hot summer morning. This isn’t quite how I make it, but it’s a good starting point. https://www.seriouseats.com/japanese-style-iced-coffee