Mountain Water Decafe

Not just any decafe. Our promise, was to offer a decaf coffee that does not compromise on quality or taste. Sourcing beans from Córdoba, Veracruz; Latin America’s first decaffeination plant. Mountain Water isn’t just a name, the water used in the decaffeination process is melted glacial water from Pico de Orizaba, the highest mountain in Mexico.

The green beans are steamed gently then immersed in water saturated with flavour compounds of coffee. As osmosis occurs, the only property that leaves the beans is caffeine. The essential flavour elements in the beans stay there, balanced by the water already containing the flavour elements. The beans are then dried, analysed and cupped.

Tasting Notes

No Caffeine, Nutty Taste, Medium Acidity, Rich Body