Mountain Water Process (MWP) coffees are free of added chemicals and processed using the cleanest water possible. MWP is also dedicated to aiding initiatives that support sustainability and the livelihoods of producers around the world.The MWP process works through diffusion, not osmosis. Initially, green coffee beans were soaked in water until all the caffeine and flavor compounds were extracted. The beans were then discarded, and the solution they created was run through a carbon filter that removed the caffeine, leaving behind only the flavor compounds—what SWP calls its green coffee extract, or GCE.When MWP decaffeinates a coffee, the beans are soaked with a small amount of the GCE, which creates a saturated solution in which the caffeine leaves but the coffee’s flavor compounds remain in place, unaffected. The GCE is like a yeast “mother.” While initially MWP had to sacrifice some coffee to create it, once the first batch was made, it just needs to maintain the health of the GCE and keep it slowly regenerating, which it does by adding small amounts of clean water.Once the caffeine is extracted from the beans, they’re dried to 10.2 percent moisture and ready to be roasted.
Cupping Notes: Caramel, Chocolate, Raisin
Honduras Decaf
Choosing Fair Trade Certified products ensures farmers get a fair deal. It helps keep their kids in school, improve their communities, protect the enviroment and grow the best products possible for you.
* Organic farmers do not use harmful or super-toxic chemicals on their coffee crops. The coffee that you drink is as “clean” as possible. This means you are not putting dangerous pesticides or insecticides into your body each morning.
* The lack of pesticides do not destroy the soil, a critical factor in the nutritional value of all organic food.
* Most organic coffee is shade-grown and this directly impacts taste. According to Silvia Covelli, CEO of True Origin Organics and a member of the Organic Coffee Collaboration, “the best tasting coffees are the ones that are shade-grown. This is because coffee is a very aromatic plant and absorbs all the flavors and aromas from surrounding trees, such as plantains, cacao and fruits. The exotic aromas come out when not exposed to chemicals.”