Our Mountain Water Decaf beans come from Latin America’s first decaffeination plant that opened in 1983. Situated in Córdoba, Veracruz; it is recognised worldwide for its quality control, research and development and innovation. The water used is melted glacial water from Pico de Orizaba [Citlaltépetl], Mexico’s highest mountain. The process is highly complex but put simply the green beans are steamed gently then immersed in water saturated with flavour compounds of coffee. As osmosis occurs, the only property that leaves the beans is caffeine. The essential flavour elements in the beans stay there, balanced by the water already containing the flavour elements. The beans are then dried, analysed and cupped.