ethiopia + kenya coffee
MISEDUCATION Blend // Sweet Renaissance Coffee Academy
by dogwood coffee - northeast · minneapolis, usa
you'll taste jasmine before milk chocolate. this is miseducation blend // sweet renaissance coffee academy, a washed ethiopia + kenya from dogwood coffee - northeast.
the bean
- origin
- ethiopia + kenya
- process
- washed
- status
- in stock
common questions
What does MISEDUCATION Blend // Sweet Renaissance Coffee Academy taste like?
the blend offers jasmine florals upfront, followed by milk chocolate in the body and a darker chocolate finish. the washed process keeps the cup clean, so those layers stay readable rather than blending into each other.
How is MISEDUCATION Blend // Sweet Renaissance Coffee Academy grown and processed?
the coffee draws from ethiopia and kenya, two east african origins known for floral and chocolate-leaning profiles. both components are washed, meaning the fruit is removed before drying, which produces a cleaner, more defined cup.
How should I brew MISEDUCATION Blend // Sweet Renaissance Coffee Academy?
filter brewing methods like pour-over work well here, as they highlight the jasmine and chocolate character that washed ethiopian and kenyan coffees tend to carry. keep water temperature around 200 to 205°f to avoid flattening the floral notes.
about dogwood coffee - northeast
the thing about dogwood coffee is how they've turned that corner spot on tyler street into something genuinely good. not just instagram good. actually good. you can taste the difference in how they approach each roast. there's intention behind every cup, the kind of care that makes you understand why 636 people bothered to leave reviews. most of them glowing, because when someone gets coffee right in northeast minneapolis, word travels fast. regulars know what they're getting here. consistency without the corporate sterility. the baristas remember your order, but more importantly, they remember how to pull shots that don't need sugar to hide behind. steam milk that actually complements the beans instead of drowning them. this isn't the kind of place that needs to shout about being independent. you feel it the moment you walk in. small batch roasting done by people who care more about the coffee than the margins. simple as that.
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