In the cup: Juicy cup with a crisp citrus acid upfront. Medium body through to a bakers cocoa and malt finish.
The caffeine is removed by the famous Swiss Water Method, using only pure water, no chemicals at all.
This can be a challenge to roast. The cracks are quiet compared to most beans, and second crack is usually very close to first. So reducing heat before first cracks starts is important, as is a good ear for the cracks themselves.
You can’t go by colour very well either. The decaf process makes these beans much darker than regular greens, and just to add to the confusion, they go pale about half way to first crack before darkening again! Even when quite lightly roasted, they appear dark and even over-roasted.
My suggestion is to stop the roast before or just at the first suggestion of second crack.
Note too, that decaf beans in general have a shorter post-roast shelf life than regular coffee.