770 N 34th St, Seattle WA

CLIFFS NOTES VERSION:
I ordered an: ESPRESSO over a little bit of water. Seems the cool kids call that an Italiano. Sure, okay.
It was: Boss.

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SPECS:
Tim Wendelboe's espresso, 17g @ 24-25 sec @ 9 bar through a 3-group Strada.
It's 70% natural-process Nossa Senhora Aparecida (Brazil Mundo Novo), plus 30% washed Kenya Tekangu (SL 28 & SL34).

NOTES:
Creamy pale crema, deep red body. 2-3/4 oz total volume (with water).
Beautiful stout-like head, hefty body, smooth, coating but somehow still clean. Subdued acidity, really balanced and beautiful.
Subtly figgy with tamarind throughout. Something spicy in there too: prickly ash? green peppercorns?

Appearance: Pale, even, consistent headiness. 
Finish: Loooooong and nougat-y. Pleasantly coating without being heavy.
Acidity: It's there, it's good.
Flavors: Really pleasant and drinkable combination of unusual flavors.


COMMENTS:
It's fashionable to poo-poo on Brazilian coffees, but let's face it: they bring a balance and dependable creaminess to espresso that more volatile Latin American coffees just can't do. Leaving out the Pacific component that a lot of espresso blends have keeps the body from becoming too syrupy and allows that natural-process (and the Kenyan) to show.

That nougat-y finish is surprising and welcome. (I just noticed that it identifies that on the bag too -- probably the first time I've ever arrived at the same conclusion as the roaster.)

Can I give a 5.5/6 and not feel weird? This espresso wouldn't make it onto my overall favorites list, but only because I like weird inconsistent surprising things. That being said, it WOULD make it onto my list of fantastically well-handled coffee, and it's got the body, cleanliness, and such a lingering agreeable finish that this would be the espresso I'd serve to novices if I had the choice.