Sue:
You have a wonderful selection of decaf; I would simply roast a couple of pounds of what you garb from your stash.
I would check Tom's guidelines for roasting decaf; I have failed in all of my attempts but I do not like decaf so!
ginny

I am looking for some help in selecting a decaf to serve at a party. We are=
 
having a 50th anniversary party for my parents in mid August and I know 
there are going to be guests looking for decaf. I have a small selection on=
 
hand. I thought I would try to drink more decaf myself, but I never did. 
Here is what I have:
 Panama WP Decaf - Panamaria Estate
Mexican Esmeralda Natural Decaf, 04 Crop
Timor WP Decaf
Costa Rican - El Sol WP Decaf
Ethiopian Yirgacheffe WP Decaf
Decaf Espresso Donkey Blend
 The coffee will be drip. Any thoughts? Should I serve one of these, or a=
 
blend, or should I buy something else? 
 For the regular coffee, I am probably going to roast some Guatemalan as 
that was always my Dads favorite. I think that would probably go over well=
 
with most. Although lately I've been thinking that a good blend might go 
over better with newbies to fresh homeroasted. Anyone have any experience=
 
like that?
 Thanks,
Sue

The panamanian , the ethoipian and the donkey turned out real good for 
me when I did my decafs.
You won't really be able to tell the difference between the decafs and 
the regular coffee as far as taste goes.  Yes they are THAT good.
on the roasting, if it has been a while it might throw you off because 
their color starts 'darker' to begin with but listen for the cracks and 
you should be fine.
Aaron
Sue wrote:
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I've done my share of decafs, and tried a few blends too...  I believe
your decaf drinkers will be pleased with most anything you throw at
them (have you tasted commercial decaf?)...
I would go with a blend of Yirg, Costa Rica and Timor, about equal portions=
....
Brett
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Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

Sue wrote:
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I think the Mexican would be the safest choice for a crowd. It's
a very nice bean, a good "drinking coffee" with a little chocolate
at FC+.
JeffO

This is a multi-part message in MIME format.
You could even try blending Timor and Ethiopian.  I'd do 2:1 and if I =
was feeling frisky perhaps add a bit of any of the others.  Experiment =
to find what tastes best to you!  I wouldn't say it tastes as good as =
regular to me, though.  I haven't tried the 04, but in the past the =
Esmerelda was pretty good (considering it's decaf) on its own.
Bob C.
rcantor

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I would go with the Mexican Esmeralda. It is a nice middle of the road 
decaf. It is also the cheapest. They will love it and you can save the more=
 
unique coffees for those who care about uniqueness.
 Les
PS. I do alot of half cafs with the M.E. It is a nice balanced decaf no 
doubt. I also enjoy it straight.
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Sue,
If you are going to be pulling shots or making cappos, Donkey Blend or 
Yirg Decaf would be good choices; if you are going to be making brewed 
coffee, I would probably serve Mexican Esmeralda - especially if these 
are first timers to home-roasted coffee. 
As far as the regular coffee goes, I don't think one can go wrong with 
the Guat - even for newbies.  I post roast blended a mix that was 50% 
Guat and equal parts of KenyaAA, Ethiopian Harar Horse, and Sumatra to 
make up the other 50%.  Kenya to C+ and everything else FC to FC+.  
Everyone that tried it liked it (or at least to my face said they did).
Good luck,
Jerry
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