This is a single origin coffee from Rwanda, specifically from the Nyamasheke region near Lake Kivu. The coffee is produced by 535 smallholder farmers who contribute their cherries to the Kanzu washing station. Grown at elevations between 1800-2100 meters in volcanic soil, this coffee features mature Bourbon variety plants. The beans are processed using the washed method. Tasting notes include butterscotch and blood orange.
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.
