All of our beans are given special attention by roasting each variety seperately before blending. For a top-quality brew, keep your coffee in a cool, dry cupboard away from heat, moisture and sunlight
In this blend we combine beans from the major coffee-growing regions of Africa, South America and Asia. Rise ‘n’ shine to a bright and lively coffee with hints of blueberry, dark chocolate and spice.
The well-balanced, bright flavors of this popular classic boasts notes of chocolate and citrus.
Black Rabbit French Roast
Our darkest roast, Black Rabbit is pulled from the roaster just in time for the beans to fully caramelize and impart a smoky, sweet flavor. With its notes of chocolate and caramel, this blend is dedicated to the legendary Edgefield rabbit.
Named for our annual UFO Festival at Hotel Oregon, this complex blend of Central American and Kenyan beans exhibits notes of stone fruit, citrus and chocolate, finishing clean and bright, like the Milky Way itself.
Hot water-processed, chemical-free decaffeination results in full flavor with a smooth finish.
McMenamins’ decaffeinated coffee blend is processed in Veracruz, Mexico, where it is immersed in the clean glacial waters of Citlatepetl, the country's highest mountain. This method removes the caffeine and some flavor solids, but the “charged” water is filtered and redirected back into the beans. After brewing, the result is a full-flavored yet decidedly less buzzy cup of joe.
St. Patrick's Day Blend
This seasonal blend of arabica beans from Uganda, Colombia and Ethiopia boasts full body and full flavor. Ugandan beans contribute richness and toasted nut notes, Colombian beans are balanced by deep chocolate notes with a bit of citrus, while the Ethiopian beans add an aromatic floral note and complexity. Excellent black or with cream – or, even better, in an Irish coffee. Only available in March.
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