Mountain Water Processing

Conducted in Mexico, this decaffeination method follows similar principles to Swiss Water®. The coffee beans are gently soaked in pure, glacier-fed water (often from Pico de Orizaba) to dissolve the caffeine.

The caffeine-laden water passes through carbon filters, removing caffeine molecules while leaving flavor compounds in the beans. By forgoing chemical solvents in favor of pure, pristine H₂O, Mountain Water Processing ensures the preservation of coffee flavor. Proof that decaf doesn't mean compromise.