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 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.
Best decaf I’ve tried so far definitely will be ordering again soon
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Neil J.
Brilliant flavour for a decaf 👍
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John K.
I love this.
J
John K.
A very good decafe. I love it. As James Hoffman says "Decade drinkers are purist" because we drink our coffee for the taste, and not for the caffeine boost.
