Lucía Muñoz tends a small farm in Jaén, Cajamarca, Peru, cultivating Caturra, Bourbon, and Pache varieties at 2,000 meters altitude. The coffee is fully washed via extended anoxic fermentation, producing a light roast with flavor notes of milk chocolate, honey, marzipan, raspberry, and brandied cherry. It suits both filter and espresso brewing methods.
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.
