Mountain Water Decaffeination is a method of removing caffeine from coffee beans using pure water from the glaciers of the highest mountain in Mexico, the Pico de Orizaba. It's a similar process to Swiss Water but located in Mexico. Here’s how it works:

1. Green Coffee Soaking: The green (unroasted) coffee beans are soaked in pure water from the Pico de Orizaba mountain in Mexico. This water is saturated with soluble components of the coffee beans, except for caffeine.

2. Caffeine Extraction: As the beans soak, the caffeine diffuses out of the beans into the mountain water. The water now contains caffeine and other soluble components extracted from the beans.  In Mountain Water Decaffeination, the soaking water itself doesn't contain any chemical additives or solvents to specifically remove compounds from the coffee beans. Instead, the process relies on the natural properties of water and the use of a carbon filter to achieve decaffeination.

3. Filtering: The water is then passed through a special carbon filter that selectively removes the caffeine molecules from the water. This filtering process leaves behind the water with its original soluble components but without the caffeine.

4. Reabsorption of Flavor Compounds: To ensure that the beans retain their flavor profile, the now caffeine-free water, which still contains the soluble coffee components, is reintroduced to the coffee beans. This allows the beans to reabsorb the flavor compounds lost during the initial soaking.

5. Drying: Finally, the beans are dried to the appropriate moisture content, ready for roasting.

Mountain Water Decaffeination is considered a natural and chemical-free method of decaffeination because it uses only water and carbon filters to remove the caffeine. This process aims to preserve the original flavor characteristics of the coffee beans while reducing their caffeine content to very low levels.

We currently carry a coffee from Honduras that is a Mountain Water Decaffeination offering here. 

Before decaffeination it was a honey process, the honey process in coffee, also known as pulped natural process, is a method of coffee bean processing that lies between the fully washed (wet) process and the natural (dry) process.