The Mountain Water Decaf process uses clear, pure water from the glaciers and the highest mountain in Mexico. In the decaffeination process, the green coffee beans are immersed in water in order to extract the caffeine. The water contains the soluble components of the coffee beans which hold the elements of the individual coffee’s flavor so that during the extraction of the caffeine the beans maintain their original taste components. The resulting coffee is 99.9% caffeine-free. Once decaffeination is finished the beans are dried and packed. We are finding the coffee decaffeinated in this ultra-modern Mexican plant to be the purest and cleanest we have found. In addition, the process can be performed on relatively small lots of coffee – this means top quality coffees, rather than volume coffees – can be decaffeinated.

Grade indicators, which vary by country, are used to describe the largest beans: AA in India, Kenya, Tanzania, and Papua New Guinea or AAA in Peru. Beans with a screen size of 17 or 18 (17-18/64 of an inch) are assigned the “AA” which denotes the size, shape, and density of the bean. It is a well-known fact that the largest bean is going to produce more of the treasured oils that give your coffee the fabulous aroma and intense flavor.