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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: 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...
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...
WTF is DOCR EDU?
Welcome to the DOCR Education Department — where all coffee drinkers are welcome. Whether you’re the type who zones out with a meditative morning brew or the kind who’s wondering...