Colombia is an economical, crowd-pleasing choice. It has good body and flavor and can pass for a non-decaf coffee. It is from the Santa Barbara Estate, which is a Colombian we often carry as a regualar Colombian, but this year it is available as a Water Process Decaf as well.
You can take it to the 2nd cracks and get a sweet coffee with a clean aftertaste and undertones of angelfood cake, maybe a little caramel. I like it best about 20-30 seconds into the 2nd cracks and darken it up. The flavor remains consistent at different roast levels so it doesn't really matter how you roast it.