Everyone, Meet Dogwood
For those of you who come in regularly, you’ve probably noticed our manual brew bar at some point and you may be wondering what it’s for and how it’s different from our batch brew coffee. Well, let me give you a quick run down!
Essentially, our batch brew coffee is brewed on our Fetco brewer in Amarillo and Bunn Brewers in Canyon while our brew bar coffee is manually brewed to order by our baristas! We use a pour over method called a chemex on our brew bar. For the inquisitive among you, a pour over is just a manual method of brewing coffee. We chose the chemex because we believe that it produces a very well-balanced, clean cup of coffee. (For fear of this turning into a lesson on pour overs I won’t expand much, but here at Palace we absolutely love it when people come in and ask us questions about brewing. Please don’t hesitate to pick our brains, and if we don’t know the answer we would be more than happy to find out for you!)
We also rotate different coffees from different roasters on our brew bar. We proudly serve Evocation coffee on batch brew and on our espresso bar, but it’s no secret that we love coffee and we love experiencing other types and roasts of coffee! Not only does this benefit us, but this also benefits you! We want you to get the opportunity to try new coffees as well! Which brings me to…Dogwood Coffee Company!
They are the newest addition to our brew bar, so we thought we’d go ahead and tell you a little bit about them! Dogwood Coffee Company is a quality-focused roaster and coffee bar based out of Minneapolis, Minnesota. They strive to meet and build relationships with the farmers that harvest the coffee they roast and brew. Over the past two years a few of our baristas have been lucky enough to compete with them during the regional and US barista competitions. It is through that community that we were introduced to some great coffees sourced and roasted by theie capable hands. Here is a little bit about the coffee we are using:
FARM: Los Izotes
PRODUCER: Francisco Esteban Mejia
REGION: La Labor, Ocotepeque
ALTITUDE: 1470 meters
PROCESS: Fully washed, double fermentation (Kenya style)
GREEN STORAGE: Grain pro
CUPPING NOTES: Balanced—a good “drink all day” coffee with notes of hazelnut, creamy toffee and a just a hint of jasmine.
Like many countries in Central America, Honduras has been experiencing a lot of difficulties with coffee leaf rust—a fungus that attacks coffee plants. Only the producers who have been proactive in addressing the issue have thrived through the spread of the rust through pruning and battling with fungicide if necessary. Francisco is one of those producers. Los Izotes is a lush, healthy farm surviving amidst many that are dying. He has been able to keep the variety that he likes, red and yellow catuaí, instead of switching to the lower quality, but disease resistant Lempira variety.
We are super excited to be featuring this coffee for the next couple of weeks and we’d love for you to stop by and try some on our brew bar, or go ahead and buy a bag!