This coffee comes from Fabian Lomas's La Perla farm in Pichincha, Ecuador at 1350 meters altitude. The farm produces Typica Mejorado and Sidra varieties, heirloom cultivars that define Ecuador's specialty coffee reputation. After 72-hour fermentation, the cherries are washed and dried on African beds for 15 days. Expect bright acidity with fresh notes of pineapple and jasmine, creating a clean and balanced cup.
Dan Anderson and Greg Hoyt founded Dogwood Coffee Company in 2010 in Minneapolis, with Anderson making the leap from commercial real estate and Hoyt bringing commodity coffee industry experience. The roastery operates from Tyler Street NE, where production is visible behind a glass wall, and the company runs retail cafes in Northeast Minneapolis, East Lake Street, and St. Paul. A Canadian expansion launched in 2016 with a roasting facility in Winnipeg's Exchange District, housed in a renovated 1921 warehouse. Food & Wine named Dogwood the best coffee roastery in Minnesota. The guiding principle is "Coffee for Others," with an emphasis on giving value to everyone along the supply chain from growers to customers.
