The ‘Mountain Water Process Decaffeination’ is a natural process where clear water from the glaciers of Pico Orizaba in Mexico is used to extract the caffeine. The beans are immersed in the water where the coffee oils and the caffeine float in a solution. Then the solution is filtered to remove the caffeine and the water which contains the coffee oils and elements of flavour so that, during the extraction of the caffeine, the beans maintain their original components. The coffee beans obtained are 99.9% caffeine-free.
In this single-origin coffee the aroma has hints of jasmine and stonefruit, the sweetness is closely associated with praline and stonefruit while the body has hints of chocolate and caramel.