The Ethyl Acetate (aka sugarcane) method is also good, as long as the resulting beans are complemented by the slight fruity flavor added by the process. There's a new plant in Colombia which makes some excellent coffees (provided they are roasted well).

It can be difficult to find roasters who actually care about their decaf coffee beans - they are more difficult to roast and some roasters still turn up their nose at it. Decaf beans stale faster (both before and after roasting) so it's even more important to get fresh beans from a good roaster.