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From Seed to Cup: Nicaragua Finca Santa Melida
A warm, balanced coffee from Northern Nicaragua, Finca Santa Melida delivers notes of cherry cola, brown sugar, and apricot as our newest house coffee. Produced by one of 12 farms...
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: 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...
Fellow Drops — DOCR Edition
We’re thrilled to share that DOCR was featured on Fellow Drops, the ultra-curated, limited-release coffee program spotlighting the best roasters in the world. Our selected coffee — a vibrant Colombia...
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...
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...