This marks DOCR’s third year working with Germán Carranza, an exceptional young producer, and bringing back his rare Tres Cogollos varietal coffee.
DOCR takes great pride in building recurring partnerships with incredible coffee producers, and this is one we’re always happy to see return to our menu, thanks to an introduction made by Yellow Rooster Coffee Imports. This year, we’re excited to bring back Tres Cogollos — a truly unique varietal discovered by Germán himself on his farm.
A Nod to the Natural Springs
Germán Carranza Barboza is a 30-year-old coffee producer, husband, father of two, and an ambitious young grower driven by curiosity and experimentation. His farm, lovingly called El Bebedero, sits in the village of Gracias a Dios in Peru’s Amazonas region. The name of the farm is a nod to the natural springs that flow through the land, supplying water to both plants and animals.
El Bebedero’s altitude — sitting between 1,600 and 1,700 MASL (meters above sea level) — enables Germán to produce coffee through multiple processing methods, including washed, honey, and natural lots, all guided by careful hand selection during harvest.
Germán possesses a genuine curiosity for experimentation. His trees, now around eight years old, include an ambitious range of varieties: Maragogype, Villasarchi, Pink Bourbon, Marsellesa, Gesha, and more. He is precisely the kind of producer pushing the boundaries of what Peruvian specialty coffee can be, and the discovery of Tres Cogollos may be the most remarkable chapter in that story so far.
Three Buds
Tres Cogollos is a spontaneous and unique genetic mutation of Bourbon that Germán discovered growing on El Bebedero. Named for its unusual three-bud plant structure — “tres cogollos” meaning “three buds” in Spanish — it has since been confirmed as a genuinely new variety.
For now, it exists only on Germán’s farm, making him not just its discoverer, but its originator. Should it ever be propagated and planted more widely, El Bebedero will remain its point of origin.
Process + Profile
This year’s crop is a washed process, a deliberate choice that offers a cleaner, clearer expression of the Tres Cogollos varietal. Last year, this coffee arrived at DOCR as an anaerobic washed lot, leaning more effervescent with a juicier, more vibrant profile that anaerobic fermentation can magnify.
The current washed method on our menu strips away many of the variables introduced through fermentation and extended fruit contact, allowing the genetic character of the variety to come through with greater transparency and precision.
Expect an explosive, dynamic, candy-like profile with notes of pink Starburst and grape soda, balanced by a crisp lime acidity. It’s a high-clarity cup that perfectly showcases Germán’s technical excellence. We’re excited to feature this coffee on our pour-over menu! Be sure to give it a try soon or snag a bag at any DOCR cafe or online.
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About the writer: Amelia Eramya is the Graphic Design + Marketing Lead at Dessert Oasis Coffee Roasters. If you've read any written content on DOCR's website or socials (aside from Emma's wonderfully written blogs that she helps edit), it's likely Amelia's behind it. You can find her doing a variety of activities all over the city — bowling, shooting pool, or dancing to good house and techno. If you're a local business or entrepreneur and want to partner with DOCR for any creative or marketing-related events, get in touch with her at design@dessertoasiscoffee.com.