Mountain Water Processed is a non-solvent based decaffeination process.  In order to remove the caffeine in this process, green coffee is soaked in a water solution, which removes both the caffeine as well as other solubles in the coffee (flavor compounds, for instance). The water is removed from the seeds and run through a special filter that captures caffeine molecules and allows them to be strained from the solution. The solution—now containing flavor compounds but no caffeine—is then reintroduced to the green coffee seeds, which reabsorb the soluble materials. This process keeps many of the flavor compounds unique to this single origin Ethiopian coffee intact while removing caffeine, without the use of chemical solvents.