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From Seed to Cup: Peru Tres Cogollos
Discover Peru Tres Cogollos — a newly discovered Bourbon mutation from producer Germán Carranza. This bright, effervescent coffee bursts with strawberry, lime, and grape notes, showcasing innovation and curiosity from...
From Seed to Cup: Peru Germán Carranza
Experience the vibrant complexity of Peru Germán Carranza, a Natural Process Geisha bursting with notes of blackberry, grape, and papaya. Crafted by young producer Germán Carranza in the Amazonas region,...
From Seed to Cup: Myanmar Shwe Yi Mon
Discover a remarkable single-producer SL28 Anaerobic Natural coffee from Myanmar’s Shwe Yi Mon Estate. This cup is syrupy, sweet, and full of dark berry character — proof that Myanmar’s emerging...
How the Hell Did You End Up Here — with Kaileigh Mulligan
Get the inside scoop on Kaileigh Mulligan, SLAYER Espresso’s dynamic sales rep. From Boston fashion dreams to becoming a driving force in specialty coffee, Kaileigh shares her journey, her favorite...
Farewell to Dehab’s Diamond: A Natural Ethiopia to Remember
We’re bidding farewell to our Natural Ethiopia — Dehab’s Diamond at DOCR! This coffee shines with juicy fruit flavors, layered florals, and a lush mouthfeel that keeps you coming back...
From Seed to Cup: Colombia Finca Tamana
From Seed To Cup: Colombia Finca Tamana is a very special coffee to us at DOCR and has a memorable story we can’t wait to share with you. Make sure...
The Heart of the Roast
Coffee roasting is one of the biggest — and most obscure — phases in the coffee supply chain. Behind every crack, every curve, and every shade lies the story of...
The Longer Bloom — Magic or Mischief?
Recently, DOCR's Education Department made a shift in our pour over method behind the bar. The change? A longer bloom time, inspired by the book The Physics of Filter Coffee...