Mexican Mountain Water Decaf

The caffeine in green coffee beans can be decaffeinated using a method that does not involve the use of chemicals and instead relies on the pure waters that flow down Mexico’s highest peak, Pico de Orizaba. This method is known as the mountain water method. Chocolate, honey, and cream are all discernible in the aroma.

What you need to know…

• Flavours – Chocolate, honey, and cream
• Aroma – Chocolate, honey, and cream
• Body – Full
• Acidity – Medium

The finer details…

The caffeine in green coffee beans can be decaffeinated using a method that does not involve the use of chemicals and instead relies on the pure waters that flow down Mexico’s highest peak, Pico de Orizaba. This method is known as the mountain water method.

This exceptional coffee goes through a gentle decaffeination process at the cutting-edge Descamex plant in Mexico, where it is washed with pure glacier water sourced from Pico de Orizaba, which is the highest peak in Mexico. After being washed and soaked in tanks to remove almost all of the caffeine, the raw coffee beans are then slowly dried over the course of four hours. This entire process takes place in tanks. This method does not involve the use of any chemicals, and the resulting coffee has a robust flavour, a full body, and contains almost no caffeine. The flavouring that is soluble in the beans is maintained by the water, which allows the coffee to retain its authentic qualities.

It is possible that you will observe that the Mountain Process Decaf coffee appears to be a darker colour than your regular coffee. Are you ready for some interesting trivia? This is because the cellulose structure of a decaffeinated bean expands in water and then contracts again after being exposed to the liquid. However, it does not return to its original size entirely. The structure of the bean is looser than it would be if it had not been decaffeinated. This indicates that decaffeinated coffees do not undergo significant changes during the roasting process. In addition, this is the reason why roasters do not hear the “crack” as the decaffeinated beans reach readiness. Because of this, decaffeinated coffee (both the beans and the ground coffee) has a darker appearance than its caffeinated counterparts. On the other hand, the flavour is unaltered.