Hotel 1928

Chocolate • Almond • Brown Sugar

Our foundation at Merit is built on the pursuit of perfection across three different areas: roasting, sourcing and brewing. I see all of our work as a study. An exploration into the next great thing, the next great micro-lot, the next great growing region, the next great tasting experience. Every coffee we work with brings us closer to that goal, and every day we are learning.    Just like Merit, our coffees need a foundation. Something steady and reliable that can stand on its own while highlighting the complexities of our single origins you’ve come to know us by and love.   As with all our greatest Ideas, it started with a question. “What would it look like if Merit created an everyday drinking blend that represents our relentless obsession with quality?” A year of healthy debate, a lot of cupping, and multiple roasting trials later we are honored to present to you what we would consider our favorite every day blend on the market. Always sweet, always reliable, and always created with good energy.

Tips for brewing at home - click here.

The Hotel 1928 blend, crafted by Merit Coffee, offers a classic profile defined by its comforting, dessert-like qualities. Featuring tasting notes of chocolate, almond, and brown sugar, this selection leans into the rich, nutty, and sweet characteristics often sought in traditional breakfast-style roasts. Such flavor profiles are frequently associated with coffees that provide a balanced, full-bodied experience, making them highly versatile for various brewing methods.

When evaluating the nuances of a blend like this, it can be helpful to reference a flavor wheel to better identify the specific depth of the cocoa or nut-toned notes present in the cup. While every roast varies, coffees centered on chocolate and brown sugar profiles are generally prized for their approachable sweetness and reliable consistency. Whether enjoyed as a standalone morning cup or paired with milk, this offering highlights the foundational appeal of well-developed, sugar-forward coffee profiles.