I have been discovering the joy of mixing different types of whole bean coffees before preparing them in my French press. I find that as long as you don’t do something crazy like mix a very light roast with a very dark roast you can end up with a lot of extra depth and roundness to the flavor. Thoughts? Am I insane? A heretic??? Have you tried it?
I’ve had some very nice decafs but they’re definitely trickier to nail down.
I’ve found that the best decafs were decaffeinated using the Swiss water process, so I’d look out for that. I’d also keep in mind that decaf beans are more brittle, so dialing in the grind size can be a tad more fickle.