Mountain Water Decaf
The mountain water process decaffeination is a natural process where clear water from the glaciers of Pico Orizaba in Mexico is used to extract the caffeine. The beans are immersed in the water where the coffee oils and the caffeine float in a solution. Then the solution is filtered to remove the caffeine and the water which contains the coffee oils and elements of flavour so that, during the extraction of the caffeine the beans maintain their original components. the coffee beans obtained are 99.9% caffeine free.
TASTE: brown sugar, nutty aroma with a sweet smooth lingering finish.
PROCESS: Mountain Water Decaffeination
BREW GUIDE: Dose 21g Yield 42g Time 28-31s Ratio 1:2
ROAST TYPE: Espresso
Roasted in Melbourne