HomeOur BlendsCoffee VarietalsSmall-Farm GrowersBarrel-Aged CoffeeBrewing At HomeHistoryShop Roasting beans from small-farm growers Passport Tours: Sunday through Wednesday, 2 pm & 3 pm * No reservations required McMenamins Coffee Roasting facility, a humble house in Northeast Portland, is dedicated to roasting the highest-quality Coffea Arabica species, resulting in coffees of elegant, complex flavors. We source our coffee beans from small farms in the world’s best growing regions. From the careful cultivation by our farmer partners to skilled roasting by our production team, each step is artfully executed. Our roasting – which began in-house in 2001 – is done in single small batches in a state-of-the-art German-made Probat gas drum roaster, which allows our staff to develop each coffee to its fullest potential. As the company has grown, so has our coffee program. We now roast more than 70,000 pounds of coffee every year, yet have kept our commitment to handcrafting our coffee. By roasting each batch to order and delivering weekly, McMenamins Coffee Roasters is committed to giving customers of our pubs, restaurants and hotels the freshest coffee. Our high-quality coffees are served in all our locations, and are available for purchase in our gift shops, at the Coffee Roaster, at our online store, and through our coffee subscription program. Look for our hand-stamped date of roasting on the back of every bag – the mark our roasters use to signify that these beans meet our rigorous standards. All in the name of a fresh cup to sip and enjoy. McMenamins Blends Shop Online As a member of the Specialty Coffee Association of America, our craft roasting facility chooses high-quality beans. Specialty coffees are cupped and stored on a grading system similar to wine. Any coffee that scores less than 80 points is not considered a specialty coffee. In addition to being a specialty coffee roaster, McMenamins Coffee Roasters is also a small-batch roaster dedicated to serving the best coffee as fresh as possible. We receive orders from our pubs on a weekly basis, roast the coffee the next day and ship it to all McMenamins locations. Roasting in small batches allows us to give our full attention to the bean and provide our patrons with the best quality product. Our houseroasted coffees are served at all McMenamins locations and are available for purchase at our Coffee Roaster or online. Our current blends: 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 Morning Blend This variety has traditionally combined beans from all three major coffee-growing regions (Africa, South America and Asia). Complex, bright flavor with hints of blueberry, dark chocolate and spice. House Blend This popular blend is a classic. It is a well-balanced, medium-bodied cup, full of deep chocolate and hazelnut tones. Black Rabbit French Roast This is the darkest roast that we offer. The coffee is pulled from the roast cycle just before it begins to seep essential oils, letting the beans fully caramelize and impart a smoky, sweet flavor without charring. Galaxy Blend Medium roast Farmer Trent blend consists of two mouthwatering selections: The Kenyan used for this blend is a complex coffee with deep stone fruit notes, bright and clean in the finish. The Costa Rican provides the base and mouth feel that fills the mouth with milk chocolate and citrus notes. Fireside Blend Fireside Blend is our winter seasonal. It is made up from our Sumatra, Kenya, and Colombia. Each of the coffees works together to provide a rich cup perfect for the cold winter days. Full bodied, complex, with nice chocolate notes. *Available seasonally Equinox Blend Equinox Blend is our Fall Seasonal coffee blend. Made up of our farm direct El Salvador and Ethiopian Natural coffees this coffee is vibrant and complex. Nice floral notes make it a great coffee for the changing season. Decaffeinated (Water-processed) We only buy water-processed decaffeinated coffee because of its superior flavor and healthful qualities. Sumatran coffee Aromatic and Rich, this coffee is full bodied and complex. Sumatran coffees are known for their interesting flavors. Cedar, Pipe tobacco, almond, and chocolate notes. Single Origin As a member of the Specialty Coffee Association of America, our craft roasting facility chooses high quality beans. Specialty coffees are “cupped” (brewed coffee is evaluated for taste and aroma) and scored on a grading system similar to that of wine. This scale is recognized throughout the world for scoring coffees. Any coffee scoring fewer than 80 points is not considered a specialty coffee. In addition to being a specialty coffee roaster, McMenamins Coffee Roasters is also a small-batch roaster dedicated to serving the best coffee as fresh as possible. We receive orders from our locations each week, roast the coffee the next day and ship it to all McMenamins. Roasting in small batches allows us to give our full attention to the bean and provide our patrons with the best quality product. Our house-roasted coffees are served at all McMenamins locations and are available for purchase at our Coffee Roaster or online. Our current offerings: 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. RWANDA KIVUBELT Country of origin: Rwanda Rwanda is located in Central Africa next to Burundi, Congo, and Tanzania. This area is home to many great coffees and the region is well known for the exceptional quality. This coffee is produced by small family farms organized around the KIVUBELT Coffee mill in the community of Cyiya. Rwandan coffees are known for their rich flavor. This coffee is an exceptional example of coffees from this region. We picked up five bags of this coffee for a seasonal offering. This will be roasted in small batches. Available April 2019 through June (or when supply runs out) Rotational coffees are truly limited offerings and when we run out we source a new interesting coffee to offer. EL SALVADOR PACAMARA (St. Lucia Farms) Country of origin: El Salvador St. Lucia farm is located in the southwestern corner of the country and sits at an altitude of 5,200 ft. The high elevation and the natural canopy of the surrounding forest contribute to the superior quality of the coffee. Diurnal temperatures (variation in temperature) at high altitudes produce wide variations of sugar that later translate to greater flavor. The flavor profile: Fragrant with a full body and bold chocolate. The finish is clean with a subtle hint of cinnamon and berries. McMenamins bought this estate coffee directly from the farm. This purchase continues our commitment to quality as well as fair trade practices. Santa Leticia is offered as a stand-alone origin, and is included in our House and Morning blends. ETHIOPIAN NATURAL Country of Origin: Ethiopia Our Ethiopian natural is a dry-processed coffee. Coffee cherries are harvested and laid out on patios to dry with the fruit left on the seed. The result is a coffee rich in fruit and complexity. Most coffees grown in the province of Sidamo are known for their bright acidity and citrus-like quality. Ethiopia is the birthplace of coffee, and the agricultural methods practiced in producing coffee from this region have been employed for several centuries. In order to draw out the fruit and brightness, we roast this at city. Ethiopian coffees make up one third of our Morning blend, and are offered throughout the company as stand-alone single origins. ROYAL SELECT WATER PROCESSED DECAF (COLOMBIA) We pride ourselves at McMenamins for maintaining high standards when it comes to decaf coffee. The process of decaffeination can be harsh and sometimes toxic. Most cheap decaf coffees are chemically altered with the use of ethyl acetate. McMenamins Coffee Roasters always purchases water-processed decaf, which is full-bodied and flavorful. In short, water-processed decaf coffee is soaked in tanks, and the caffeine is gradually extracted through the use of high-temperature water. Coffee flavor solids and caffeine pass through a carbon filter. The caffeine is then separated from the solids, and discarded. Roast: Full city plus SUMATRA RATU KETIARA WOMEN’S COOP GAYO We are excited to offer this Sumatran coffee from a Women’s Cooperative. Part of running a great coffee program is supporting sustainable and equitable production in the world of coffee. We chose this coffee for its promotion of gender equity as well as being an organic and fair trade coffee. OUR BLENDS: HOUSE BLEND: El Salvadoran Finca Las Isabellas/ New Guinea BLACK RABBIT FRENCH ROAST BLEND: Brazilian Colombia Excelso/New Guinea MORNING BLEND: (Equal parts) Ethiopian, New Guinea, El Salvadoran Finca Las Isabellas FIRESIDE BLEND: Winter Seasonal (varies by year) EQUINOX BLEND: Fall Seasonal, El Salvador/Ethiopia Seasonal Single origin. This coffee varies throughout the year. We buy fresh crop arrivals from growing regions around the world. They are limited time offers and change often. These coffees will offer great flavors that showcase the coffee region that they are from and we often buy single farm or from unusual locations. KENYA: Kenya is an amazing coffee origin. It is grown at high altitudes of up to 2300 meters giving it the complex flavors that Kenyan coffees are known for. The coffee is rich and aromatic, it has a nice balance of stone fruit and citrus notes and a heavy bodied finish. This coffee is grown by small farms and has a great impact on the local coffee growers. NEW GUINEA: This coffee comes from Southeast Asia and is grown by small family farms. It is known for its heavy body and nice chocolate notes. We use this coffee in many of our blends but it is also excellent as a single origin. This coffee is mild in acidity so it makes for a rich and smooth cup of that is very approachable. COLOMBIA: Colombia is one of the most well known coffee growing regions in the world due to their excellent marketing through the Juan Valdez coffee promotions since the 1950’s. Colombia has two mountain ranges that provide a wide range of coffee profiles and also allows two harvest seasons a year. This coffee is rich and balanced with nice citrus and chocolate notes. * City to full city: Refers to the degree that the coffee has been roasted from lighter to darker Small Farm Growers McMenamins Coffee Roasters goes through 70,000 pounds of beans a year in 20 to 40 pound batches. The beans are selected from small-farm growers producing 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. New: Seasonal Barrel-Aged Coffee Using barrels fresh from our own distillery or winery, we house coffee beans for three months of aging – at which time the beans absorb the barrel flavor, then we roast them, bag them, and send them to our gift shops. Our Current Barrel offerings: • Billy Rye Whiskey Barrel-Aged Indian Biodynamic: We chose this interesting coffee from India that is grown using biodynamic farming practices to pair with our Billy Rye Whiskey barrel due to its bright citrus and cranberry notes. This coffee is a nice match for the Billy Rye Whiskey. Available 2/14/18 • Hogshead Whiskey Barrel-Aged El Salvador Las Isabellas Bourbon: Our farm-direct El Salvador was chosen to pair with the Hogshead Whiskey barrel. We love having this coffee every year and think this is a perfect match. Citrus and chocolate notes in the coffee will pair nicely with the Hogshead Whiskey. Available 4/12/18 12-ounce bag, $12 * Seasonals available quarterly at our larger retail locations (Edgefield, Kennedy School, Bottle Shop, Anderson School) & select smaller gift shops. Brewing at Home What's the next-best thing to having an actual barista make you a fantastic cup of coffee? Brewing it yourself at home! Here are a few tips and pointers when brewing a cup of McMenamins houseroasted coffee, available by the bean at the Coffee Roaster, at our gift shops, online or by special order at your neighborhood pub. Storage It is essential to keep coffee away from light, heat, odors and moisture. Store it on a dry, dark shelf and use it within two weeks. Grind Fresh Coffee should be handled like a perishable culinary item. Grind your freshly roasted beans by 7 to 10 days. After that, the beans are susceptible to oxidation and will quickly go stale and start to sweat. Brew Fresh Coffee is brewed at 200 degrees Fahrenheit. By the time it travels through the grounds and into the urn, it will reduce in heat to about 185 degrees. A pre-warmed urn can hold that temperature for 45 minutes. After 90 minutes, coffee may appear hot with steam, but the temperature will have dropped significantly and the coffee may taste stale. Therefore, if a pot of coffee is brewed at 8 a.m., it will expire by 9:30 a.m. and needs to be discarded. About McMenamins Coffee Roasters: A Bottomless Cup of Passion, Aroma & Tradition Originally published in October 2007 Recently at McMenamins Coffee Roastery in Northeast Portland, Martyn Leaper was talking about one of the benefits of his job. "After being here all day, you go somewhere else and it stays with you." He was talking about the comforting, pungent aroma of coffee beans roasting at 400-plus-degree temperatures in the unassuming building's Probat roaster. The wonderful scent envelopes him during his day-long shift, then follows him wherever he goes after work. Similarly, McMenamins' original master roaster, Dahna Maskell, had a wonderful, embracing personality that stayed with you even when she was worlds away. Around her, the most mundane parts of life could become new adventures just from the enthusiastic delight she infused into them. Dahna's passing in October 2007 has left a sadness in the lives and hearts of her vast circle of friends and family, but her embrace will long be felt from all that she gave us. Dahna brought her roasting business into McMenamins' fold in 2001. She schooled us in coffee and coffee service with a fascination and passion for the subject that in turn had us genuinely captivated. She was a great teacher and passed her knowledge along to McMenamins' next master roaster, Jen Apodaca. Jen talks of Dahna's encyclopedic mind for coffee - not just roasting techniques but the character and quality of beans, their color, smell, shape and consistency, their place of origin, farming practices and much more. "There's just so much to know," Jen exclaims. "It's ridiculous." Dahna had acquired a lot of books about coffee over time and she shared this library with Jen. During her first year working for Dahna in 2005, Jen devoted many, many hours poring over these tomes. Now she is bringing them out again for Martyn and assistant Cheryl Golden to study. "You just have to do it," Jen declared, "and you just need time." Dahna didn't have the luxury of time when she first got into craft coffee roasting. In the mid-1990s, she, her husband Joe and two kids relocated to Portland from Santa Cruz, California, and they scoured the city for viable opportunities to get a business going - any business. They came across Capt. Bean's roastery in Southeast Portland. Neither Dahna nor Joe had any experience in the field, but the owner was anxious to sell in order to launch a charter cruise business in Hawaii. The deal was sealed, and after receiving a two-month crash course in the finer points of roasting, Dahna was roasting on her own for the first time ever. For a consummate tea drinker (to that point), Dahna took to her new vocation remarkably well. It became her new passion - she worked and studied very hard, becoming in the process one of the region's first female master roasters. After a year or so, she relocated her roastery to its present site in Northeast Portland, and she gave it the new name, Café Splendid, which she soon rechristened Café Amour. Along the way she won several awards for the excellent quality of her coffee products. So, clearly McMenamins gained a lot when she agreed to join us six years ago. Dahna also gave us a handmade traditional whirling dervish costume, which has everything to do with coffee's long, rich heritage and is a spirited reminder of the fun she brought to life. The costume, with its colorful embroidery, special buttons and charms, is a descendant of those first worn by the Sufi order of Shadhili mystics who inaugurated the art of coffee brewing in the 13th century. These Muslim mystics used the potent brew to sustain all-night spinning ceremonies intended to get closer to God by altering their consciousness through ecstatic gyration. They were dubbed whirling dervishes by westerners who witnessed these ceremonies. As the Muslim religion was spread by these wandering Shadhilis throughout the Islamic world, so too was the popularity of coffee. Before long, the steaming beverage shed its religious associations and became a common drink in secular households around the globe. Dahna delighted in wearing this wonderful relic at social outings. And it's no stretch to say that like the Shandhilis of yore, she spread the love of and sophisticated palate for good coffee throughout the McMenamins' Kingdom. And that's a tradition that continues through her apprentice, Jen, at the company roastery. Next time you have a mug of McMenamins coffee, pause and savor the aroma that embraces you. There's more there than just a cup of Joe.