Decaf – What's all the buzz about?

Coffee plays many roles in our lives – it's a social ritual, a sensory delight, and for many, a daily dose of caffeine-driven energy. However, there’s a growing number of coffee lovers who crave the taste and experience without the buzz. At Montville Coffee, we’ve seen firsthand the rising demand for our Organic Fairtrade Certified Hinterland Decaf, and it’s not hard to see why.

As Meatloaf said, “two out of three ain’t bad,” – you can still enjoy the rich flavours and ethical credentials of your favourite brew without the caffeine kick. But what exactly goes into making decaf, and what’s this talk about Montville Coffee’s ‘Mountain Water Process of Decaffeination’?

Let’s take a closer look at this remarkable journey, from bean to cup.

A journey to the mountains of Mexico

To truly appreciate our decaf, we need to travel to the heart of Mexico, near the majestic Pico de Orizaba, located about 300km east of Mexico City. The indigenous Nuhua people, traditional custodians of this land, call these snow-capped peaks ‘Istaktepetl’, meaning ‘White Mountains’.

Unfortunately, the nine glaciers of Orizaba have suffered a drastic 95% reduction in the last century, and experts predict they may vanish completely within just a few years. This fragile ecosystem is the source of the pure glacier water used in the decaffeination process – adding a touch of nature’s rarity to every sip.

The Decaffeination Process: From bean to perfection

Once the pristine water is captured from the glaciers, it’s transported 150km east to Descamex, a facility that has specialised in decaffeination since 1980. Using their patented water extraction process, perfected since 1987, Descamex removes over 98% of caffeine from coffee beans while preserving their complex flavours. Certified organic since 2003, their process is as natural as it gets.

Here’s how the Mountain Water Process unfolds:

1. Steaming the green beans: The green coffee beans are first steamed in an initial tank for 30 minutes. This step opens the pores of the beans, softening and expanding them, making them ready for caffeine extraction.
2. Soaking in enriched water: The beans are then transferred to a second tank filled with the fresh glacier water, enriched with the same components found in green coffee, except caffeine. As the beans soak, the natural compounds remain intact because the water matches them. However, since caffeine is absent from this water and is water soluble, it separates from the beans and is removed through a filtration system.
   The extracted caffeine isn’t wasted – it’s often sold to medical institutions for use in pharmaceuticals, adding another layer of sustainability to the process.
3. Drying and polishing: Finally, the decaffeinated beans are dried, polished, and carefully packed, ready to be shipped and enjoyed.

Decaf done right

This Mountain Water Process isn’t the cheapest method, but it’s all about maintaining quality and staying true to our organic roots. It’s a commitment to delivering a decaf experience that’s second to none – one sip, and you’ll taste the value in every cup.

That’s the story behind our decaf – crafted with care, quality, and a touch of mountain magic.

Enjoy the brew without the buzz!