Mexico Decaf Coffee

The Mountain Water Process decaffeination process does not use chemical solvents. Its unique ingredient is clear and pure glacier water from Pico de Orizaba, the Citlaltépetl. The process begins with a physical and chemical analysis of the coffee beans to establish a cup profile. This profile is verified throughout the process to ensure that the flavour quality remains intact. Green coffee batches are hydrated with water to soften and expand the beans. This prepares them for the extraction of caffeine and other oils and properties of coffee. This solution is passed through a special filter that only traps caffeine. Subsequently, the original oils and properties of the coffee (no longer caffeine) are returned to the beans under pressure. Decaffeinated beans are left to dry on beds. The objective is to achieve the desired degree of humidity and its flavour and quality profile is checked once again.