Read more from Certified Good Stuff

All acidity blog brewing brewing guide brewing methods brewing tips clarity coffee coffee education coffee industry coffee processing coffee releases coffee tasting cold brew cupping docr docr edu dept education education department extraction farm filter coffee full immersion gift guide holiday gifts iced coffee open lab hours origin origin stories process producer production public classes quality control roast profile roasting science taste tasting notes texture variables variety
Image of our House and Espresso 12oz and 5lb bags
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...

Read more
From Seed to Cup: Peru Germán Carranza - Dessert Oasis Coffee Roasters
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,...

Read more
From Seed to Cup: Myanmar Shwe Yi Mon - Dessert Oasis Coffee Roasters
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...

Read more
The Heart of the Roast - Dessert Oasis Coffee Roasters
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...

Read more