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    The Decaffeinating Process

    The Mountain Water Process is a method of indirect decaffeination where green coffee beans are exposed to mountain spring water that is collected and heated to nearly the steam point to extract the caffeine from the beans. The caffeinated, flavor-saturated water is then removed from the beans and passed through a filter specifically designed to capture the caffeine component of the solution. Once filtered, the water-saturated with flavor and without caffeine is returned to the green beans to allow the beans to reabsorb their valuable natural flavor. The result is a green coffee that is full-flavored and 99.9% caffeine-free and can be certified as organic.