The Chameleon
Coffee Obsession

For us, the path to the best cup of coffee involves a conscious approach to bean sourcing, inventive roasting, and meticulous brewing.

When all three of these practices are done right and consistently, you end up with magic in a cup.

Our Chameleon Coffee Obsession is Texas-sky-high, a combination of passion and compassion, of sense and science-our total must-haves for every batch of Chameleon Cold-Brew. We break them down like this:

Chameleon SOURCING Standards

Our beans are sourced consciously, grown sustainably and nurtured carefully, using the very best practices for conservation.

Sourcing Rule

First, the farm. We advocate for and engage in fair trade to protect farmers. We proudly pay a premium price for our beans to ensure that we get the very best quality and that farmers are motivated to take care of the land, the people and the community.

Good beans. Our beans are sourced consciously, grown sustainably and nurtured carefully, using the very best practices for conservation.

We only use organic, non-GMO beans.

 

First, the farm. We advocate for and engage in direct, fair trade to protect farmers. We proudly pay a premium price for our beans and provide farmers with housing, insurance, and a reasonable work schedule. Non-Fair Trade farmers are paid less than $1.50 per basket. We pay at least double.

Good beans. Our beans are sourced consciously, grown sustainably, planted in shade to eliminate the need for chemical pesticides, and nurtured carefully, using the very best practices for water conservation and waste reduction.

We only use organic, non-GMO beans that are washed (vs. natural) to make sure they taste clean.

We have a system. We plant thoughtfully, using the latest, smartest ecological innovations. All our beans are grown in diverse ecosystems, along with organic fruits and vegetables. Each plant plays a role in protecting the other crops, eliminating the need for chemical pestiside and creating a sustainable ecosystem.

Inventive ROASTING Method

A roast like no other. Air roasting is the best, so that’s all we do. Our handy Sivetz air-roasters use heated air that constantly moves to gently coax maximum flavor out of the beans. The beans appreciate it so much, they’re never bitter. 

Very crafty. Air roasting is not for novices, by the way. It gives our roasters a lot of control, and we use our considerable skills and craftsmanship to Chameleon-customize each roast to suit every individual batch of beans.

Small wonders. We roast only in small batches, because we can give each batch more attention and finesse them to perfection. You might be sensing a theme of perfectionism right about now.

METICULOUS BREWING Practice

The water. It all starts with highly mineralized water from the Texas Hill Country. You can only get that here, (in case that isn’t obvious) making it one of our powerful secret weapons.

A little math. Don’t worry, we did the work, you only need the answer. There’s a perfect ratio for steeping the perfect cold brew.

Back to the grind. In the case of grind, size matters, and a little bigger is a lot better. Coarse grounds deliver the best, smoothest cup you’ve ever tasted. We grind each brew to deliver the same smooth flavor.

brewing-rule-min

That’s cool. Water temperature variations affect acidity. Lower temp and lower acidity means bigger, better flavor.

The 16-hour steep. The grounds spend 16 hours in water. This contact time is longer than the general brewing standard, and it makes all the difference.

You can’t bottle VALUES, but we put our values in every bottle.
That’s also a CHAMELEON COLD-BREW standard.