Of my recent order from SM, Ghimbi decaf is the one I've tested so far.
I chose to roast it to the very first snap of the second crack.
Here's my very preliminary impression of this coffee.
I feel that the major flavor is molasses on winey flavor base. I
suppose this character is largely from the decaf process and not from
the original Ghimbi.  Some chocolate, berry, and a hint spicy
note. However, I feel that all these are somewhat shadowed by obvious
molasses flavor. In regular drip coffee (with my usual cotton filter)
I had some limited acidity, quite a bit of body and earthiness, and
huge aftertaste.  Just out of curiosity, I made a 100% decaf Ghimbi
espresso and it still has the same basic character I described with
less body and rather sharp acidity.
I suppose this could blend well with Mexican CEPCO decaf at any
proportion for drip coffee. (What doesn't?)
The question is, how people use this in (mostly) decaf espresso blend?
--
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
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