“Sweet, nutty, smooth”
Our Mountain Water Decaf beans come from Latin America’s first decaffeination plant that opened in 1983, in Córdoba, Veracruz. The name is derived from the water used; melted glacial water from Pico de Orizaba [Citlaltépetl], Mexico’s highest mountain. 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.