Mexican Decaffeinated-Pure Mountain Water Washed

About Mexican Decaffeinated Coffee

The state of Chiapas contains Mexico’s largest and oldest coffee producing regions. Some farms can claim continuous production for more than a hundred years.

With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other, the mountains slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.

Besides some famous estate coffees, most coffee is grown by smallholders, often associated with co-operatives. Large wet mills are rarely found and most small farmers hand-pulp the coffee and dry it on small patios in their backyards to perfection.

Pure Mountain Water Washed Decaffeination Process

An entirely natural process and in contrast with other chemical methods, the pure mountain washed decaffeinated coffees result in a clean and fresh tasting coffee.

The process involves green coffee beans, which are packed with caffeine, being soaked in crystal clear waters mountain water from the Pico de Orizaba – the highest mountain in Mexico. This removes most of the caffeine content.

The water, which is now loaded with caffeine and the coffee beans flavour is then run through an elaborate filtration system. This system helps to clear away about 99% of the caffeine originally found in the beans, but not the flavour, aroma, and characteristics of the beans. The mountain water which now is also carrying the coffee flavours but without the caffeine is added again to the beans