costa rica coffee
by bard coffee · portland, usa
you'll taste blueberry before hibiscus. this is finca carrizal, a honey costa rica from bard coffee.
finca carrizal leads with blueberry and hibiscus, moves into honey and honeycomb sweetness, and finishes with milk chocolate and dark chocolate. the honey process gives it a fuller, sweeter character than a typical washed costa rican coffee.
it is grown in costa rica and processed using the honey method, where some of the fruit mucilage is left on the bean during drying. this adds sweetness and body to the finished cup.
brewing methods that offer control over ratio and temperature, such as pour-over or aeropress, work well here, as they let the fruit and floral notes come through without losing the chocolate finish to over-extraction.
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 coffeeportland, usa
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