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  • ECM - UK

Mountain Water Decaf Quetzal



The Mountain Water Decaf process is a decaffeination technique that uses pure spring water from high mountain sources to remove caffeine from green coffee beans. This process was developed by the Mexican company Descamex and is carried out at their facilities in Córdoba, Veracruz.


The water used in this process comes from the Pico de Orizaba, the tallest volcano in Mexico located in Veracruz, of which the water is exceptionally pure. This water is used to extract caffeine from the green coffee beans, but unlike other decaffeination methods that use chemicals, the Mountain Water Decaf process uses only water and special filters to achieve caffeine removal.


Mountain water, as it passes through the coffee beans, dissolves the caffeine but preserves the compounds that give flavour and aroma to the coffee. This process is highly effective, removing up to 99% of the caffeine present in the coffee beans, but without significantly affecting its flavour.


The result is a decaffeinated coffee that retains the original characteristics of the coffee, with similar tasting characteristics to regular coffee, but with minimal caffeine content. This method is valued by drinkers of decaffeinated coffee, who are after a chemical-free option that preserves the quality and taste of the original coffee.

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