Our Organic Mountain Water Decaf is grown in southern Mexico, in the Motozintla terroir, at an altitude of 1,200 metres. The region has a temperate climate, with mild temperatures in the winter and warmer in the summer.
This is a Mountain Water Decaf coffee that is decaffeinated naturally using water and without the use of any chemical processes or solvents, guaranteeing a pleasant sweetness in the cup. It is a process that preserves all the aromatic molecules and the full quality of its flavours. Produced by Jorge Arreola Nava at the Santa Fé farm, a place steeped in history and founded in 1855 by a Mexican family. It used to be a part of the Guatemalan zone, until Chiapas became Mexican in 1824.
Mountain Water Process coffee is sent for decaffeination at the Mountain Water facility in Veracruz, Mexico – also sometimes referred to as Mexican Water Process. This unique non-chemical decaffeination process uses the clear waters from the highest mountain in Mexico, the Pico de Orizaba to gently remove the caffeine from the green beans.
The process works by immersing the green beans in water in order to extract the caffeine content. The water preserves the soluble flavour components of the green beans and this protects the original characteristics of the coffee. In order to remove the caffeine from the water containing these soluble flavour elements, the water is passed through a filtration system. This produces a solution comprising the original mountain water and the soluble coffee flavours, now free from caffeine.
The resulting green coffee is 99.9% caffeine-free. The beans are then dried to the required moisture content prior to our importation. The Moutain Water Process is patented and is also organically certified in accordance with the regulations of OCIA, NOP and JAS. It is also Kosher certified.