Mountain Water Process is a chemical-free, eco-friendly method that uses pure water from Mexico’s Pico De Orizaba glacier to remove 99.9% of caffeine from coffee beans. It preserves flavor by soaking beans in water saturated with coffee solids, ensuring only caffeine is removed, resulting in a clean, often nutty or chocolaty, high-quality decaf.

This coffee comes from different small family-owned farms known as the “coffee triangle.” The main harvest is between October and January, and the ***“mitaca” harvest is between April and June. Small coffee producers pick and process their coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the rain.

***Mitaca Harvest is the secondary, mid-year coffee crop in Colombia. It typically takes place between April and July, allowing the country to supply fresh coffee beans to the world nearly all year round.