Our flagship blend, and the two coffees that make it whole.
Most blends ask you to pick a side. You can have the coffee that’s easy to love — sweet, clean, familiar, the kind that never scares anyone off. Or you can have the coffee that’s exciting, the wild natural with berry and intensity that makes specialty people lean in. Usually you choose one.
Symmetry is our answer that you can have both.
It’s built to be exactly that: approachable and adventurous, comforting and curious, sweet-and-clean meeting complex-and-expressive in the same cup. That balance is the whole idea, and it’s where the name comes from.
Two halves of the same coffee
Here’s the part we love. Both halves of Symmetry come from the same place, the same producers in Antioquia, Quindío, and Huila, Colombia, the same Castillo and Caturra varietals grown at 1700 meters. Same origin, same hands, same hillsides. What makes them different is the road each one takes after harvest.
Both lots share the same origin, producers, varietals, and elevation. Only the process differs — and Symmetry lands right in the middle.
The washed half is the calm, clean side. We taste mandarin, brown sugar, and honey, bright but rounded, the kind of sweetness that makes a coffee feel effortless. This is the part that welcomes everyone in.
The natural half is the expressive side. Red apple, cacao nibs, raspberry, more fruit, more intensity, more intrigue. This is the part that rewards a second sip and makes people ask what they’re drinking.
Put together, they aren’t a fifty-fifty recipe. They’re an experience of balance. The blend in the cup lands on red fruit, dark chocolate, and berries, sweet and expressive at the same time, layered but never heavy. One coffee that somehow does both jobs at once.
Why the process matters
If you’ve ever wondered what “washed” and “natural” actually mean, this blend is a perfect place to see it, because it’s the same coffee proving how much process shapes flavor.
Washed means the fruit is stripped from the bean before drying. What’s left is clarity, the cleaner, more transparent side of the coffee’s character. That’s where the mandarin and brown sugar come from.
Natural means the coffee dries with the fruit still on, letting the bean soak up all that berry-forward intensity. It’s more experimental, more expressive, and a little more unpredictable in the best way.
We spent a lot of time dialing this in because we wanted Symmetry to be an invitation, not a gatekeeper. It has enough intrigue and true intensity for the specialty crowd to find something to geek out over, without being so far out that it turns off a regular or a first-time specialty drinker. It’s genuinely for everyone at the bar.
The people behind it
We source both lots through Unblended, an importer we work with across several coffees and deeply respect. They’re quality-driven to the core, and they care about the same things we do.
These are what they call recruitment and development lots, coffees tied to supporting young producers, the next generation of farmers building their futures in coffee. Buying this way is intentional for us. We want the coffees on our shelf to mean something beyond the cup, whether that’s environmental or social, and Symmetry lets us pour something beautiful and stand behind where it comes from.
Built to be here all year
Most of our single origins are small lots. They come, they’re wonderful, and then they’re gone. Symmetry is different by design.
This is a coffee we commit to keeping year-round. The exact composition shifts a little as harvests move, that’s the nature of working with real, seasonal coffee, but the experience stays consistent and the coffee stays available. For a cafe building a menu around a dependable house espresso, that reliability is the whole point. You can count on Symmetry to be there, and to taste like Symmetry, every time you order.
Come taste it
Symmetry shines as an espresso, sweet and balanced enough to carry milk beautifully, expressive enough to hold its own as a straight shot. It’s the coffee a lot of our partners quietly build their bar around.
If you’re curious, that’s the best compliment we can get. Pull a shot, brew a cup, and see if you can taste both halves.
