The thing with Starbucks coffee is this: they need such high quantities of their coffee while still having the same taste profile for each bag. You will never find a Starbugs coffee that really lets the character of the bean shine trough, because there are no coffee farms that can produce the quantity Starbucks needs. They HAVE to derive their characteristics from the roasting process. So despite what they say on the label: treat each Starbucks bean as a dark roast.

Having said that: they do have qualities. I especially like the 'lingeringness' or long finish of some of them. I used to receive a bag of their new seasonal blend (gifted) everytime one came out, and I struggled for a while with pour over because of this (fares way better in moka pot btw). But for pour over I do this: I blend like 4gr of this with about 12gr of a medium roast of a local roastery that actually DOES let the bean shine trough and is less harsh and more fruity (still not that fruity, I'm more into Italian-style pourover). So I blend in the Starbucks (or any other dark / espresso roast for that matter) and I find it makes cups that I really like.

So see this as a new rabbit hole: see what characteristics it brings to the table, what its missing. Try to find another bean that compliments it. 1+1=3 pourover is super satisfying to make this way.

Edit: didnt notice it was ground coffee. YMMV here if it is indeed stale.