Decaf

DECAF

DECAFFINATION PROCESS

Mountain Water

The decaffeination process begins with the careful selection of green coffee, with Mexican SHG, the highest grade, being the preferred choice. The green coffee beans are then subjected to a preparation step, where they are soaked in fresh mountain water to initiate the decaffeination process.

The heart of the decaffeination process lies in green coffee extraction. Mountain water is passed through a specialized activated charcoal filter, known as “Green Coffee Extract.” This unique filter captures the caffeine molecules within the water while allowing the water-soluble flavor compounds to flow through.

The resulting water, now enriched with the flavorful coffee compounds, is instrumental in the decaffeination step. This flavor-laden water is employed to remove caffeine from a fresh batch of green coffee beans, facilitated by the natural process of osmosis.

This cycle of soaking and caffeine extraction is repeated until the beans achieve the desired level of decaffeination, with the flavorful water now containing the extracted caffeine.

To ensure that the decaffeinated beans maintain their original flavor, the flavor-rich water is circulated and filtered through the same activated charcoal filter, effectively eliminating the caffeine content.

Once the decaffeination process is complete, the decaffeinated beans are carefully dried to reach the appropriate moisture content, preparing them for the subsequent roasting phase.

The Mountain Water Decaf process distinguishes itself by employing only water and activated charcoal, rendering it a natural and chemical-free method of decaffeination. It is celebrated for its ability to preserve the flavor characteristics of the original coffee beans, resulting in a decaffeinated coffee that remarkably mirrors the taste and aroma of its caffeinated counterpart.