The beans we roast at McMenamins are selected from small-farm growers producing plants of the highest caliber.
Every May and June after harvest time, dozens of Central American, South American and African coffee samples land at our doorstep. Each sample is roasted, 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 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 their best flavors to the server who prepares your cup or pot of coffee, the process is a long and honored one.
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