Uganda – Rwenzori Drugar – Mountain Water DECAF Process – Roasted Coffee




Country Uganda
Region Rwenzori Mountains
Type Arabica
Grown at Altitude 1250 – 1400m above sea level
Process Natural
Tasting Notes Subtly fruity, and rich cocoa


Image result for Uganda - Rwenzori Drugar
Grown in Rwenzori Mountains of Uganda

What is mountain water decaf process?

In the decaffeination process, the green coffee beans are immersed in water in order to extract the caffeine. The water contains the soluble components of the coffee beans which holds the elements of the flavour so that during the extraction of the caffeine, the beans maintain their original components.

To separate the caffeine from the water containing the soluble components, the water passes through a special filter which removes the caffeine. This results in “coffee solid solubles charged water” saturated with the flavour components but free of caffeine, which is used again in the extraction process.

See our blog post debunking the myths of decaf.



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