This is an experimental washed coffee from Finca Las Flores in Huila, Colombia. It is a Bourbon Aji variety (Ethiopian Landrace) grown at 1750 meters altitude. The coffee undergoes a unique washed fermentation process: 12 hours of oxidation in the cherry followed by thermal shock at 50°C, then 80 hours of fermentation in plastic cans, washed, and dried in dehumidifier machines for 60 hours. The result is a super juicy cup with tropical fruit notes of papaya and passion fruit, along with complex flavors of citrus and spice.
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.
