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How the Hell Did You End Up Here? — with Bryant Banker-Scannell
How the hell did Bryant Banker-Scannell end up here? From Caribou and Starbucks to Dogwood Coffee, airport coffee, roasting, and eventually becoming Director of Coffee at Mill City Roasters, Bryant’s...
From Seed to Cup: Ecuador Hacienda La Papaya
Years in the making, our partnership with Juan Peña and Hacienda La Papaya marks a milestone for DOCR. This exceptional natural-process Typica Mejorado from Loja, Ecuador showcases the precision and...
From Seed to Cup: Rwanda Kumbya
Meet Rwanda Kumbya, a vibrant experimental washed Red Bourbon produced by the women at Kumbya Farm near Lake Kivu. Sparkling, refined, and beautifully expressive, this coffee highlights clarity, sweetness, and...
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: 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...