Mountain Water Decaf
Water from mountain tops and green coffee beans are first soaked together, then the water is run through a filter. This filter snags all the caffeine but leaves all the rest of the good stuff. All the great coffee flavour and other health benefits get soaked back into the coffee beans later though, so no worries!
How the Mountain Water Decaf Process Works
This process bears some similarities with the Swiss Water decaf method but has some notable distinctions. First, green coffee beans, which are packed with caffeine, are soaked in some of the Pico de Orizaba’s crystal-clear waters. This expunges most of the caffeine content, but also a lot of the other characteristics of the beans, too. But have no fear, those flavours come back later!
The next step of this process involves running the water, which is now loaded with caffeine and the coffee beans flavour and aroma palette, through an elaborate filtration system. This system helps to clear away about 99% of the caffeine originally found in the beans, but not jettisoning the flavour, aroma, and characteristics of the beans. The mountain water which now is also bearing the keen coffee flavours without the caffeine is added again to the beans. Now, the beans are to be dried, packaged, and shipped to be roasted and enjoyed.
Mountain Water Decaf beans maintain a clean, crisp, and remarkably solid body. Mountain Water Decaf beans are also still capable of conveying some more subtle hints, notes, flavours, and aromas that are indicative of a bean’s place of origin. This makes Mountain Water beans a true treasure of the decaf world.