For an APA I would consider a yeast that can produce some esters. If you ferment Chico down in the low 60's you will get a peach ester that I personally like a lot in lighter abv, crisp APA's, and it works great in a pub ale I make with it (US-05).
I personally am a Conan man, but west coast works as well, especially as a baseline. Since you don't brew these often, maybe split the wort after chilling and use two different yeasts?