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From Seed to Cup: Peru Tres Cogollos - Dessert Oasis Coffee Roasters
From Seed to Cup: Peru Tres Cogollos

This marks DOCR’s third year working with Germán Carranza, an exceptional young producer, and bringing back his rare Tres Cogollos varietal coffee to our cafes. This coffee showcases a dynamic,...

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From Seed to Cup: Rwanda Kumbya - Dessert Oasis Coffee Roasters
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...

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A deep dive into why coffee drinkers prefer one cold coffee drink over the other - Dessert Oasis Coffee Roasters
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...

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