Tasting Notes: creamy, dark chocolate, nutty
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. Put simply, the green beans are first steamed gently, then immersed in water saturated with flavour compounds of coffee. As osmosis occurs, the only extracted property is caffeine. The essential flavour elements in the beans stay there, balanced by the water already containing the flavour elements. The beans are then dried, analysed and cupped. The decaf beans are then gently roasted to create sweet aromas and flavours to ensure the best decaffeinated coffee experience. So good, you won’t even know it’s decaf.