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About

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor. This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

About

Mick & Courtney’s Coffee Story

Once upon a time in College Station, TX the coffee tasted bland and stale and the day lacked true meaning. We set forth a search both hill and dale for berries of exalted being. We micro-managed each micro-roast and punctuated our small successes with micro-boasts. And at long last, when our beans had shown the perfect sheen, the aroma did invigorate and the flavors they did explode. On that day, our morning routine had meaning, and thus Mick and Courtney’s Chimney Hill Coffee About was born.

About

Micro-Batch Roasting

Freshly roasted coffee. When buying micro-batch, you can be sure that the coffee you’re buying is fresh and roasted recently. Popular brands typically roast their coffee months before it even makes its way into your cup.

Tailored for the berry. By roasting for micro-batches, it is much easier to roast individual berries in a way that will bring out the most flavor and aroma. Not all coffee beans are created equal, so each roast must be done in a form tailored for each variety of coffee beans.

Better quality roast. Roasting is much more about the process than the resulting color of the coffee bean. Two coffee beans may look the same color but have different roast profiles.

All it takes is one sip of About micro-batch roasted coffee and you’ll never turn back.

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