Decaf - Honduras Mountain Water Process

Product Info

Typically, only lower scoring, washed process coffees are what are sent to be decaffeinated—because why would anyone want to decaffeinate a good coffee, right?

Thankfully, that is not the case with this decaf coffee from Honduras. Instead, a premium quality, honey processed coffee was chosen and then organically decaffeinated using pure mountain water from Pico de Orizaba. 

The result is a decaf coffee that tastes so good, you can't even tell it's decaf!

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What is Mountain Water Decaf Process? First, green coffee beans, which are packed with caffeine, are soaked in some crystal clear mountain waters. This expunges most of the caffeine content, but also a lot of the other characteristics of the beans, too. But have no fear, those flavors come back later!

The next step of this process involves running the water, which is now loaded with caffeine and the coffee beans flavor and aroma palette, through an elaborate filtration system. This system helps to clear away about 99% of the caffeine originally found in the beans, but not jettisoning the flavor, aroma, and characteristics of the beans as a whole. The mountain water which now is also bearing the keen coffee flavors without the caffeine is added again to the beans. Now, the beans are to be dried, packaged, and shipped to be roasted and enjoyed.

Mountain Water Decaf beans maintain a clean, crisp, and remarkably solid body. Mountain Water Decaf beans are also still capable of conveying some more subtle hints, notes, flavors, and aromas that are indicative of a bean's place of origin. This makes Mountain Water beans a true treasure of the decaf world.

GRADE
SHG-EP

PROCESSING METHOD
HONEY, WATER MOUNTAIN DECAFFEINATION

REGION
MARCALA, HONDURAS

ELEVATION
1200-1650M

VARIETAL
CATUAI, BOURBON, IH90