Cirque Coffee Roasters sources this Mountain Water Process decaf from the Ki-Saya cooperative in Chiapas, Mexico—a region known for producing coffees with rich body and natural sweetness. The Mountain Water Process removes caffeine without chemical solvents, preserving the bean's intrinsic flavors while delivering the clean, jitter-free experience you're after. What sets this decaf apart is its unapologetic intensity: caramel apple notes lead the cup, followed by a mellow, rounded finish that lingers without bitterness.
Tasting Notes
Expect pronounced caramel sweetness up front, layered with crisp apple acidity that keeps the cup lively. The body is smooth and approachable—medium weight with a silky mouthfeel. The finish is clean and subtly sweet, avoiding the flatness that plagues many decafs. This is a coffee that drinks like the real thing because it is the real thing, just without the buzz.
Brew Methods
This decaf shines in pour-over methods like V60 or Chemex, where its caramel-apple clarity comes through cleanly. It's equally rewarding as drip coffee for all-day pots, and holds up beautifully in French press if you enjoy a fuller body. For espresso, dial in slightly coarser than you would for a light roast—the sweetness concentrates into something almost dessert-like, especially in milk drinks.
About Cirque Coffee Roasters
Cirque Coffee was born in Tulsa, OK, from a relentless pursuit of excellence and a vision to push the boundaries of specialty coffee. Every element of the process, from sourcing exceptional beans to roasting and the precise science of brewing, is approached with intention and care.
Need help dialing in your grinder or pairing this coffee with the right equipment? Clive's team is here to guide you through grind size, dose, and brewing ratios so you get the most out of every cup—decaf or otherwise.