McDonald’s chef shares the secrets behind the restaurant chain’s coffee: “It is a special blend made just for McCafé”

Last year, McDonald’s launched a new fast food joint, CosMc’s concept, focused on drinks, to compete with other beverage companies like Dunkin’ Donuts and Starbucks. Additionally, the company has focused on improving its coffee offer to customers, building out the McCafe brand.

Where McDonald’s gets there coffee beans

Mike Lingo, McDonald’s chef, told the outlet Food and Wine that as McDonald’s expands into the coffee world, the company is “focusing on making sure the little things are done right.” For the fast food giant, this means sourcing 100% Arabica beans that have obtained the Rainforest Alliance Certification or “farms participating in our McCafé Sustainability Improvement Platform (SIP) program.”

Lingo describes the blend used by McDonald’s as “a medium-dark roast with a full body, fruity, floral, and chocolate notes.”

McDonald’s has confirmed that it works with Gaviña Coffee, a family-run business that has a presence in many coffee-producing countries. The beans are sourced from around the world and then sent to Southern California, where they are roasted.

Once they are roasted, they are sent to McDonald’s locations all over the country, where they will be ground, avoiding any loss of flavor during storage and transportation.

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