Mexican Decaffeinated

A clean cup with notes of caramel, malt and chocolate. Well balanced with a rich mouthfeel.

Our Mountain Water Decaf beans come from Latin America’s first decaffeination plant, which opened in 1983. Situated in Córdoba, Veracruz, the operation has grown and today is recognised worldwide for its quality control, research and development and innovation.

Mountain Water isn’t just a name; the water used is melted glacial water from Pico de Orizaba [Citlaltépetl], Mexico’s highest mountain.

The process is highly complex, but put simply, the green beans are gently steamed, then immersed in water saturated with coffee's flavour compounds. As osmosis occurs, only caffeine leaves the beans. The essential flavour elements in the beans remain, balanced by the water already containing them. The beans are then dried, analysed and cupped.

Mountain Water knows their coffee, selecting grades and origins that retain body, flavour and aroma through the decaffeination process.