Monte Crisol has never been a coffee that I loved as a regular non-decaf offering. It's a basic coffee, and you will see it offered at some ho-hum sources. So I wasn't jumping up and down at the offer of a decaf version, but somehow I think this is actually a better cup that any non decaf lot I have tasted. Is it possible that decaffeination can improve a coffee? Naw. But this cup does offer some support to that argument, if I ever cared to make it. It's a coffee from the Macro Mill (joke) called Coop Palmeras in the Central Valley of Costa Rica, who produce about 50,000 bags a year of coffee. Compare it to our Micro Mill sources, some of whom produce 100 bags, some 200, some 50. It's a whole different world. But the dry fragrance here is nice: nutty and fruited. There's a little molasses sweetness and mild chocolate as well as macademia nut in the wet aroma. The cup is moderately bright, with soft "chocolate fudgesicle" flavor, while there are malt and vanilla flavors in the mid-range. To maximize these qualities, I recommend keeping the roast light. City + is plenty for this coffee, and retains a bright, lively character, and that twist-of-lemon accent.