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vietnam coffee

DA LAT

by bard coffee · portland, usa

you'll taste honey before honeycomb. this is da lat, a honey vietnam from bard coffee.

honeyhoneycombleather
$24buy from bard coffee

the bean

origin
vietnam
region
da lat
process
honey
status
in stock
da lat is a honey-processed coffee from the da lat region of vietnam, roasted by bard coffee. honey processing means the cherry skin is removed but some mucilage is left on the bean during drying, which carries sweetness into the cup. expect honey, honeycomb, and a dry leather finish, a combination that sits somewhere between fruity naturals and cleaner washed coffees. the sweetness makes it forgiving across brew methods, though a pour-over or filter approach will let the honeycomb character come through clearly. grind medium and avoid high extraction temperatures that can push the leather note harsh.

common questions

What does DA LAT taste like?

da lat cups with honey and honeycomb sweetness upfront, followed by a dry leather finish that adds some weight and depth to the cup.

How is DA LAT grown and processed?

it is grown in da lat, vietnam, and processed using the honey method, where some fruit mucilage is left on the bean during drying to build sweetness.

How should I brew DA LAT?

a filter or pour-over setup at a medium grind will highlight the honeycomb sweetness, keep water temperature moderate to avoid amplifying the leather note.

about bard coffee

portland's coffee scene runs deeper than the tourist maps suggest. you'll find the real action scattered through neighborhoods where locals actually live and work. bard coffee sits on middle street like it's been part of the landscape for decades, though the steady stream of people walking in with their own mugs suggests something more recent. this isn't a place trying to impress anyone with flashy setups or complicated menu boards. the coffee speaks first. regulars here have strong opinions about what constitutes good coffee, and they keep coming back for reasons that have nothing to do with convenience or location. some mornings the line stretches past the door, but nobody seems particularly bothered by the wait. the beans rotate seasonally, the brewing stays consistent, and the whole operation feels like it knows exactly what it's doing. middle street gets busy around lunch, but the afternoon pour-overs hit different when the neighborhood settles into its quieter rhythm.

all coffee from bard coffee

portland, usa

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