The mountain water process involves using glacial mountain water to float beans through a decaffeinating solvent that binds to caffeine. The mixture is then heated to remove caffeine, and the water is returned to the beans. This method of decaffeination allows for not only a cleaner coffee, but results in a slightly bolder decaf coffee with all of the nutty tones and subtle chocolate taste of a high quality Peruvian bean. The final result is a round, mildly acidic decaf coffee that’s packed with flavor.
Cupping Notes: Dark chocolate and walnuts
Organic Peru Swiss Water Decaf
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