What is Mountain Water Process Decaf? A Coffee Lover’s Guide

Decaf coffee has had a pretty rough reputation over the years. You’ve probably heard the jokes — “Why bother?” or “It tastes like brown water.” And to be fair, for a long time, most decaf was a bit sad. That’s because older decaf methods used harsh chemicals that stripped away not only the caffeine but also all the flavour. Luckily, things have changed. Enter: the Mountain Water Process. This is the modern, natural way to decaffeinate coffee, and it’s the reason our Mexican decaf tastes like actual, delicious coffee.

Here’s how it works (without going too science-y): green coffee beans are soaked in pure water from Mexico’s highest mountains. That water naturally contains the same flavour compounds as the beans, so when the caffeine is filtered out, the taste stays intact. No weird chemicals, no strange aftertaste — just the same chocolatey, nutty, sweet flavours you’d expect in a specialty coffee. Think of it like rinsing out the caffeine while leaving all the good stuff behind.

The result? A coffee that stands up proudly against any of our other blends or single origins. Our Mexican Mountain Water Process Decaf is an 82-point coffee, which means it qualifies as specialty grade. That’s a big deal in the coffee world. It means you’re drinking decaf that actually tastes like coffee — smooth, balanced, and versatile whether you’re pulling an espresso shot or making a V60 at home.

And honestly, decaf has its place. Maybe you love a late-night cup but don’t want to be counting sheep at 2am. Maybe you’re trying to cut back on caffeine but still crave that ritual of grinding beans and brewing something delicious. Or maybe you just want an option that works for everyone when friends come over. Whatever the reason, you shouldn’t have to compromise on flavour. Grab a bag of our Mexican Mountain Water Decaf, and you’ll see why we reckon this is the decaf that changes people’s minds.