Mountain Water Decaf Quetzal originates from 24 communities located across the VI Frailesca region and the Sierra Mariscal, traversed by the Sierra Madre de Chiapas, Mexico.

This coffee is influenced by the favourable microclimates of the El Triunfo Biosphere Reserve, which benefits local biodiversity and the economy. The coffee farms, situated between 1,200 and 1,800 masl, are developed in polycultures that offer significant environmental, social, and economic benefits.

MOUNTAIN WATER DECAFFEINATION PROCESS

1 • Green coffee beans are immersed in the crystal clear water of Pico de Orizaba. In this steam bath, the pores of the grains are opened and the organoleptic attributes, acids and caffeine are extracted

2 • The resulting solution is passed through a special filter, which separates the caffeine-laden water from the liquid containing the palette of aromas, flavors and acids.

This system helps remove approximately 99% , ot the caffeine orginally found in the beans, but without throwing away flavor, aroma and characteristics.

3 • After that, the oils and the original properties of the coffee (already without caffeine) are returned to the beans. Finally, the coffee must be dried, packaged, and shipped to be roasted and enjoyed.