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A deep dive into why coffee drinkers prefer one cold coffee drink over the other
The conversation around Cold Brew VS. Iced Coffee goes far beyond preference. By examining brewing styles, temperature, extraction methods, accessibility, roast profiles, and acidity, Emma, our Education Manager, breaks down...
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...
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...