Mountain Water Decaf Process

This process relies on the principal of osmosis ( similar to high end water purifiers) which cause chemicals to move from areas of high concentration to areas of low concentration. This occurs when the beans are soaked in water and then introduced to a very low concentrated caffeine solution that is high in flavinoids and oils (the things that give coffee its unique taste). 
The caffeine moves to the low concentration (away from the beans) but the flaviniods and oils can't transfer across - decaffeinating the coffee without chemicals but leaving the full flavour, aroma and taste in our coffee.