Decaf Brazil Mountain Water Process

Tasting Notes: Milk Chocolate, Caramel, Malt

Origin: Brazil Minas Gerais

Process: Pulped Natural, Mountain Water Process Decaf

Variety: Common Brazilian Varieties

Elevation: 750-1100  masl

Importer: Cafe Imports

The Mountain Water Process, which is different in name but similar in technique to the Swiss Water Process, is considered to be one of the cleanest decaffeination methods. This is thanks to it not utilizing any external chemical compounds to dissolve the caffeine, as some other methods do. In MWP, green coffee is first soaked in a heated water solution which removes both the caffeine and the soluble (flavor) compounds. Once a batch of water is highly concentrated with the soluble compounds from the coffee it is run through a filter that removes the caffeine. The caffeine-free, but soluble-concentrated, solution is then reintroduced to a new batch of green coffee. Thanks to the principles of osmosis and concentration gradients, the caffeine once again moves out of the coffee and into the water but the soluble/flavor compounds do not since the water is already concentrated.

With hints of milk chocolate, caramel, and malt this coffee reminds of milk duds! A sweet and delicious coffee minus the caffeine.