People drink decaffeinated coffee for a variety of reasons. However, it’s important to know that de-caffeination 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 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.
It’s decaffeinated coffee without compromise.