This coffee is produced by Carolina Ramirez in the Andean region of Colombia at 1850 meters altitude. It is a blend of Castillo and Caturra varieties processed using an experimental extended fermentation method known as 'Brownie'. The cherries are fermented in steel tanks for 140 hours with daily juice recirculation, followed by depulping and sun-drying on patios for three weeks. This process results in a juicy body with flavor notes of red fruits, caramel, cocoa, and a rich, chocolatey brownie-like profile.
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.
