Mountain Water Process coffee takes place at the Mountain Water facility in Veracruz, Mexico. This unique non-chemical decaffeination process uses the clear waters from the highest mountain in Mexico, the Pico de Orizaba to gently remove the caffeine from the green beans.
To put it in layman’s terms, the process works by immersing the green beans in water in order to extract the caffeine. During the immersion the water preserves the soluble flavour components of the green beans and the original characteristics of the coffee.
To remove the caffeine from the water containing these soluble flavour elements, the water is passed through a filtration system. This produces a solution comprising of the original mountain water and the soluble coffee flavours, now free from caffeine. The beans are then, re-immersed in this solution to gain back the original characteristics less the caffeine.
The resulting green coffee is 99.9% caffeine-free. The beans are then dried to the required moisture content.
The Mountain Water Process is patented and is also organically certified in accordance with the regulations of OCIA, NOP and JAS as well as Rain Forest Alliance Certified.