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Cynsa and I touched down at PDX on Thursday morning. Our resident friend fetched us at the airport and transported us to breakfast and coffee at Upper Left Roasters in Southeast Portland.
The cafe is three years old.
The day&amp;amp;amp;amp;#39;s coffees were described on a small board at the counter. A similar display presented the tea selection. Both of us chose the Finca Palo Blanco from Guatemala.
My cappuccino was made very well. The milky foam was a bit coarse but melded beautifully with the shot. The single origin Guatemalan beans were deeper and more chocolatey than expected with bright blueberry fruit. Cynsa ordered hers as drip, a more restrained presentation, and it was so fun to watch her take the first sip and exclaim, &amp;amp;amp;amp;quot;Wow, this is really GOOD coffee. Not at all bitter.&amp;amp;amp;amp;quot;
For the obligatory hipster toast, the larger offering on sourdough wheat bread topped with Nova lox, an assertively spiced poblano schmear, capers, lemon and cucumber as a nod to the Northwest. Delicious.
For something warm, Turkish eggs on a base of labne spiced with dill, garlic and pepper with a golden pool of melted cumin/paprika butter served with miche toast. Very nice too though we needed to request spoons to capture the runny yolk. And by now we started to realize that we would be enjoying some very good breads in this town.
Upper Left&#39;s mission is to create a vibrant meeting place for visitors and residents. I certainly liked starting my morning and vacation with this salutation, as well as the wonderful coffee and eats.
Upper Left Roasters
1204 SE Clay Street
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