McMenamins Coffee Roasters goes through 40,000 pounds of beans a year in 15- to 25-pound batches. The beans are selected from small-farm growers producing shade-grown plants of the highest caliber.
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.
Every May and June after harvest time, dozens of Central American, South American and African coffee samples land at the doorstep of the McMenamins roaster. Each sample is roasted in our Portland roastery and then "cupped," a centuries-old ritual in which roasters sit together, slurping numerous cups of brewed coffees with silver spoons in order to best evaluate aromas and the flavors. From hundreds of farms, only a handful of the very best beans are then chosen.
These select coffees are then roasted from light to dark until we find the perfect roast with the complex flavor profile we desire in a handcrafted McMenamins coffee. From the farmer who processes the beans after harvest to the roaster who brings out the beans' best flavors to the server who prepares your cup or pot of coffee, the process is a long and honored one.
We hope you enjoy our fresh crop of amazing coffees, knowing that they were produced with care.
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