You may be surprised to realize that there are many processes that a coffee bean goes through from the time it’s picked from the tree to when you pour your first up in the morning. The water mountain process defines the method used to create decaffeinated coffee. For this process, green beans are bathed or soaked in water. This removes caffeine from the bean, but also causes loss in coffee flavor due to the removal of several other components of the coffee bean.
During the mountain water process, that first batch of beans that has been soaked in hot water is tossed out, and then the caffeine is removed from the remaining water solution. What you have left is water, still decaffeinated, but still full of flavors of the coffee beans that soaked in it. Then, the next batch of green coffee beans are dunked and soaked in this solution. Because the flavor compounds from the first batch have remained in the water, the caffeine can once again be pulled from the second batch of beans while leaving flavor intact.
The process is interesting, and makes you wonder who thought of it in the first place. The only thing that matters however is that you get your cup of decaffeinated coffee that is still rich in flavor, body, and aroma.
When it comes to the water used in this process, of course, mountain water, most preferably pure and clean water that comes from glaciers is preferred. Glacier water is relatively prevalent around the world, and can include water from the highest mountain ranges found in Mexico, Europe, and Asia.
The result of the mountain water process produces coffee that is nearly 100% caffeine free, while still producing the best in taste, flavor, and quality for coffee lovers.