Single Origin: Mexico Chiapas Chimney Hill Coffee Fresh Roasted Coffee Delivery in College Station, TX

Single Origin: Mexico Chiapas

$18.99 – $169.99

Certification/Grading: EP, Organic
Roast: Medium
Tasting Profile: Chocolate, pecan, and green apple
Grower: Coffee growers from Chiapas and Oaxaca
Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra
Region: Chipias and Oaxaca, Mexico
Altitude: 900-1000 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried.

About the Coffee:

These fine Mexican coffees, which often approach or exceed the definition of a gourmet coffee, are known for having a semi-light body, and nutty flavor with chocolaty overtones. The finest Mexican coffees have a delicate body with an acidy snap and very pleasant dryness like a fine white wine. More and more restaurants are using Mexican coffees because of their lightness and low acidic levels, a long with it’s fine dry fruity-ness aftertaste.

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Description

Certification/Grading: EP, Organic
Roast: Medium
Tasting Profile: Chocolate, pecan, and green apple
Grower: Coffee growers from Chiapas and Oaxaca
Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra
Region: Chipias and Oaxaca, Mexico
Altitude: 900-1000 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried.

About the Coffee:

These fine Mexican coffees, which often approach or exceed the definition of a gourmet coffee, are known for having a semi-light body, and nutty flavor with chocolaty overtones. The finest Mexican coffees have a delicate body with an acidy snap and very pleasant dryness like a fine white wine. More and more restaurants are using Mexican coffees because of their lightness and low acidic levels, a long with it’s fine dry fruity-ness aftertaste.

 

Additional information

Weight N/A
size

12 LB, 12oz, 1 LB, 2 LB, 5 LB
grind

Standard, Espresso, Whole Bean, Coarse

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Single Origin: Mexico Chiapas

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.

Single Origin: Mexico Chiapas

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