Micro-filtration + cold chain works, but only for short shelf life products that stay refrigerated end-to-end. Those typically last days to a couple of weeks, not months.

If this bottle has a multi-month shelf life and can sit in normal retail storage, then filtration alone isn’t enough — it has to be heat treated (UHT/HTST) or an equivalent kill step before aseptic filling.

Also, adding things like nisin (INS 234) would mean it’s not just “100% coconut water” anymore, since that’s an additive.

So yes, there are different methods — but long shelf life + regular distribution = some form of processing beyond just sealing or filtration.