I get locally roasted Colombian Supremo for my church’s coffee and donuts. It is an excellent all around choice. Personally, my present favorite is wild grown Papua New Guinea.
I second the notion on the PNG.
I’ve got some store brand decaf my mom had for years before she died a decade ago. Still good! Just keep reheating in the micro couple times a day. Or I get sheetz decaf and reheat it over a couple days. The milk doesn’t go bad suprisingly.