What decaffeination method is used for your decaf Traditional Piñon coffee?
Our decaf coffee is processed using a unique decaffeination method known as Mountain Water Process, a proprietary method developed by Descamex based on and improving upon the standard water process decaffeination method. Descamex uses water from the highest mountain in Mexico, Pico de Orizaba, to create a proprietary solution that is designed to extract the caffeine from coffee. The solution contains all the chemical compounds that make up coffee except for one: caffeine.
The process begins by determining the specific chemical makeup of the coffee beans utilized and then steaming the beans for extraction. The extraction process then uses the proprietary solution to extract the caffeine. After extraction, the beans are dried using a triple drying method.
The result of this method is that the coffee doesn’t lose any of its flavor compounds, while removing 99% of the caffeine. The Food and Drug Administration has set its official safety limit for decaffeinated coffee at 10 parts per million (ppm). A cup of standard 97% decaffeinated coffee contains about 1-5 mg caffeine, so our Mountain Water Process Decaf can be expected to contain even less.
For more information about the Mountain Water Process, click here.