This blend brings together washed coffees from smallholder communities across three origins: Huila in Colombia, San Lucas Tolimán in Guatemala, and Santa Bárbara in Honduras, grown between 950 and 1600 meters. The mix of varieties—Caturra, Castillo, Bourbon, Pacas, Catimor, and Catuaí—creates a balanced cup with milk chocolate sweetness, toffee richness, and dried fruit complexity that works equally well as espresso or filter.
Origin
Huila (Colombia) • Santa Barbara (Honduras) • San Lucas Toliman (Guatemala)
Adam Boyd and Amber Jacobsen opened their Williamsburg roastery in 2012, initially licensing the name Toby's Estate from Australia before rebranding as Partners Coffee in 2019 to reflect their Brooklyn roots. The duo built their philosophy around relationships: sourcing directly from producers in Guatemala, Colombia, and Honduras while small-batch roasting daily in their North 6th Street facility. Their approach treats coffee as storytelling, making what they call "sophisticated and complex coffee as approachable as possible" through education programs that turned their flagship into an unofficial neighborhood clubhouse.
