This coffee is from the Suke Quto farm and washing station in the Odo Shakisso region of Guji Zone, Ethiopia, grown at 1700-1900 meters altitude. The coffee undergoes a washed process where beans are pulped by an Agared machine, fermented for 35-48 hours, and dried on elevated beds. The varieties are Kurume and Wolicho. The cup features delicate sweetness with layers of floral aromatics, juicy stone fruit, and bright citrus notes balanced with chamomile and vanilla undertones.
Origin
Guji (Odo Shakisso) (Ethiopia)
Flavor Notes
Floral, Chamomile, Citrus Fruit, Vanilla, Stone Fruit
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.
