While origin tastes are muted in decafs, I think the bittersweet roast tastes from this blend are very good. As with all decafs, remember they roast faster and have the propensity to get away from you and end up darker than you expected. So attend to the roaster and stop the roast manually if possible to get it just right. Roast preference with espresso is up to you. I personally prefer the lighter N. Italian roast -just a bit mire than a Full City.
Body is so important to a darker roast.
You do not want to fully burn up all the sugars, you want some degree of bittersweet, overlayed on the carbony charcoal tones of the burned woody structure of the bean itself. You want something still volumnous, and something sharp that stings you a bit down the center of the tongue. Well, at least if you do want these things, then we share common ground, and you might like my blend. I like this blend best roasted to the point where 2nd crack slows, but has not yet ended. Roast to the absolute end of 2nd crack, and you might as well be drinking roasted radish.