TESDA Barista NC II Institutional Assessment Practice Test

The Mountain Water Process is renowned for its use of spring water sourced from the high-altitude mountains of Mexico, specifically in the areas surrounding the Sierra Madre. This method of decaffeination is appreciated not only for its ability to effectively remove caffeine from coffee beans without employing harsh chemicals, but also for preserving the beans' original flavor profile. The natural spring water is combined with the coffee beans and treated in such a way that caffeine is extracted while maintaining the integrity of the coffee's taste and aroma.

In contrast, other methods of decaffeination involve the use of synthetic chemicals or physical processes that could alter the coffee's flavor. The Mountain Water Process thus stands out for its environmentally friendly approach and the retention of quality. This distinctive combination of using pure mountain spring water and a natural process highlights why this option is identified as characteristic of this particular decaffeination method.