I have been brewing SOs, since June of 2007, when I purchased my GS3.

Chris Tacy in June/July 2006 barista Magazine offers several reasons for “preparing unblended coffees from a single origin as espresso.” They are:
“…simply a way to get more insight into coffee.
…a chance to experience new and different flavors in espresso.
…it simply results in great tasting coffee.
…it is a philosophical statement or manifesto.”

He concludes his article with this exortation:

“I would strongly suggest that each and every one of you take the opportunity to cup the coffees that you taste as espresso, but also start tasting your cupped coffees as espresso, as well. You will learn things unexpected and wonderful and you will experience new tastes. And that is what being a coffee professional is all about.”

Based on all the SOs I have experienced since last June, many of which have been astonishing, I say: “Thanks, Chris, for the sage advice!”