Mexican Mountain Water Decaf

Mountain water is a non-chemical decaffeination process which uses the clear waters from the Pico de Orizaba (the highest mountain in Mexico) to gently remove the caffeine from the green coffee beans.

Processed in the innovative Descamex plant in Mexico, this superb coffee is gently decaffeinated by washing with pure, glacier water from Mexico’s highest mountain, Pico de Orizaba. The raw coffee beans are immersed and washed in tanks which removes almost all the caffeine, and are then slowly dried over a period of four hours. This chemical-free method produces a coffee that is richly flavoured, full-bodied and 99.9% caffeine free.  The water preserves the soluble flavouring of the beans, keeping the original characteristics of the coffee.

You might notice that your Mountain Process Decaf coffee looks darker than your normal coffee. Ready for some fun facts? This is because in the water the cellulose structure of a decaf bean expands and then shrinks back. However it doesn’t shrink back completely. The structure of the bean is not as tight as non-decaffeinated bean. This means that decafs don’t change much during the roasting process. It’s also the reason roasters don’t hear the “crack”as the decaf beans reach readiness. As a result decaf coffee (both beans and ground coffee) looks darker than its caffeinated friends. However, it still tastes the same.