PROCESS	Mountain Water Decaf
PRODUCER	Producers from coffee communities in Colombia
REGION	Colombia
VARIETY	Various
ALTITUDE	1300-1650 meters
WE TASTE	Graham Cracker, Molasses, Lime
ROAST	Light
PACKAGE	12 oz, 2 lb, or 5 lb whole bean

Mountain water processing is very similar to Swiss water processing – both use clean water as their primary solvent. A first run of sacrificial green coffee is steamed and then soaked in clean water, allowing the water soluble components in the coffee (including caffeine) to leach out into the water. This green coffee extract (GCE) is fully saturated with everything that makes brewed coffee taste the way it does. Caffeine is significantly larger than most of the chemical compounds that make up coffee’s taste, so it can be removed from the GCE using carbon filters. This filtered GCE can be repeatedly circulated through a new crop of green coffee (and refiltered) over the course of about 8-10 hours to strip away the caffeine.