Symmetry is the bag we keep at home. Interesting enough to notice on a slow Saturday, easy enough that it still works at six on a Tuesday morning when you're not paying attention to anything.
What it tastes like
Red fruit and berries up front with dark chocolate underneath holding it together. Bright without being sharp, sweet through the middle, clean on the finish.
Why we built it this way
Two coffees in equal measure. One is clean and sweet and traditional, the cup people picture when they picture good coffee. The other is complex and expressive, the kind of lot we'd normally sell on its own with its own label. One to one, every batch.
Blended that way you get enough structure to feel familiar on the first sip and enough happening underneath to stay interesting on the second. We keep the roast light of center on purpose, because the expressive half is always the first thing a darker roast flattens out.
How to brew it
For pour over, 22 g of coffee to 360 g of water at a medium-fine grind, with water at 205 to 210 °F. Bloom for 45 seconds with 60 g, then pour in two additions and target three minutes total. If it tastes sour, grind finer before you change anything else.
For drip, 60 g per liter at a medium grind.
Sourcing
Every coffee in this blend is one we bought ourselves and cupped before we committed to it. Roasted in Bellingham, WA.
