The coffee was…well, fine. I am not a fan of dark roast coffee, which is a good chunk of the PNW flavor profile. If you want to get really coffee nerdy (if you don’t, just scroll down to the next section header): the beans in a “dark roast” coffee have been roasted past the “second crack”, an audible queue during the roasting process that the beans have split open and begun seeping oil. Dark roasted coffee, also referred to as “French Roast”, “Vienna Roast”, or “Italian Roast”, almost always has visible oil on the outside of the beans making them shiny. This also makes them taste objectively terrible (in my humble opinion), and is why a lot of Seattle-area coffee is known for tasting “burnt” (or even “rancid”, if they stale too long).