The Mountain Water Decaf process naturally removes caffeine from coffee beans while preserving their rich flavor, using 100% recyclable, all-natural byproducts.
In this unique process, green coffee beans are soaked in mineral-rich water sourced from the glaciers of Mexico's Pico de Orizaba mountain. The high mineral content of the water helps extract both caffeine and flavor compounds from the beans. Afterward, the coffee extract passes through activated charcoal filters to remove the caffeine, and the flavor-infused water is reused to decaffeinate another batch of beans. Completely chemical-free, the Mountain Water Process is designed to retain the coffee's original taste while removing the caffeine.
This method ensures a high-quality decaffeinated coffee that maintains its full flavor profile, with minimal impact on the taste.
The main difference between the Mountain Water Process and the Swiss Water Decaf process lies in the origin of the water used and the companies responsible for developing and patenting each method.
