Decaf is handled like any other roast, but you'll probably have a weak to nonexistent first crack and the color of the coffee may throw off your perception of green/yellow transition.

-so basically you're missing a couple of sensory clues.

It may help to think of decaf the same as any other large soft coffee. The decaffeination process breaks down the cellular structure of the seed, disrupts the endosperm, and often causes the seed to swell. It will release moisture and take heat very quickly. In many cases, the best cup will be achieved with a gentler application of heat: maybe a lower charge temp and low heat instead of a higher charge and "soak". Maybe look for seed shinkage and expansion as development cues more than green/yellow color change and first crack. Target your discharge temp at a specific time more than a development mid phase.

Then cup it out and adjust relative to the flavor profile.

We've been getting some terrific decaf coffees from Cafe Imports. Handled well, they're remarkably good and will probably change peoples minds of decaf as capital "S" Specialty Coffee.