Introducing Mountain Water Process decaf coffee – The coffee of your dreams! People drink decaffeinated coffee for a variety of reasons. However, it’s important to know that decaffeination methods vary. Most use chemical solvents such as methylene chloride or ethyl acetate to strip caffeine molecules away from the green coffee beans. And some leave behind more caffeine than you would think.
The Mountain Water Process decaf coffee process involves immersing the coffee beans in water at varying temperature and pressure in order to extract the 99.9% of the caffeine. No chemicals are used, and a filtering process allows the beans to maintain their characteristic flavour. ( Note:The Mountain Water Process is similar to the Swiss Water Process)
This really is the best decaf coffee we’ve tasted. In fact most people won’t know it’s a decaf! A smooth, pleasant cup, very good as an early morning or late night cup. Works well with a plunger or as an espresso.
Amaze your friends! They’ll never be able to guess that this is decaf coffee!
It’s decaffeinated coffee without compromise.
Own a cafe or restaurant? Give your customers a great decaf coffee, get in touch for our wholesale prices
(Decaf) Coffee is good for you!
So just because you can no longer tolerate coffee, maybe because of insomnia, heart fluctuations, decaf coffee can still give you many of the benefits but without the headache!
- Contains high anti-oxidants
- Can reduce the risks of liver disease, including cancer.
- Lengthen your lifespan
- May Lower Your Risk of Type 2 Diabetes
- Protect You From Alzheimer’s Disease and Dementia
- Doesn’t Cause Heart Disease and May Lower Stroke Risk
Ready for some fun facts? Because the cellulose structure of a decaf bean has been expanded and shrunk back — but not shrunk back completely — the structure of the bean is not as tight as non-decaffeinated bean. That’s part of the reason that decafs don’t change much during the roasting process. It’s also the reason roasters don’t hear the “crack”— the cellular structure in decaf has already been manipulated, and the traditional crack is moisture reaching the boiling point inside the bean and pushing through.