Partners Coffee x la Marzocco Home
Brooklyn, New York
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Our story began in 2012 with an unwavering commitment to sourcing and roasting quality coffee. Since then, our partnerships with farmers, producers, baristas, roasters, businesses, and customers have helped us grow and nurture a shared coffee culture and experience.
It was our desire to create a coffee lifestyle, a brand that was serious about coffee and serious about de-mystifying the brewing process. We set out to create the leading New York education program so that New Yorkers can make better coffee at home. Through our brew labs, online webinars, and digital/printed communication we are able to communicate the best practices.
Our coffee principles are simple, to buy coffee from people we know and trust, to pay fair prices, and guarantee farmer security in the supply chain. We roast all our blends to highlight the coffees we source, with low acidity and maximize the ease of brewing.
We have a team designated to quality check daily each roast to ensure potential and that our coffee meets our standards.
We are only as great as the sum of our partners.
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Worka Sakaro
Coffee Name: Worka Sakaro
Origin: Gedeb, Gedeo, Southern Nations, Nationalities, and Peoples’ Region (SNNPR)
Producer: 400 Small Scale Producers
Elevation: 1,750-2,400 masl
Process: Wet-Processed
Tasting Notes: Blackberry, Jasmine, and Orange
Worka Sakaro has been a staple of our single-origin menu for several years (despite some supply chain issues that impacted last year’s harvest). Owing to the station’s and its members’ talents in land management and sustainable growing practices, its coffees are always standouts even in a region already celebrated for high quality.
Recently arrived and still tasting fantastic, this coffee captures everything that is romanticized about Yirgacheffe’s flavor profile: heady florals like jasmine and honeysuckle paired with a citric acidity and the juicy, sweet flavors of blackberry and peach.
Worka Sakaro Brewing Recipe
In: 18g
Out: 32-36g
Time: 28-30s
Temperature: 200F
Pressure: 9 bar
Pre-infusion: none
Other Notes:
Variety: Mixed heirlooms, mostly Kudhume, Welisho, and Dego
Roast Level: 75 Agtron Scale
Colombia El Ramo
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Coffee Name: Colombia – El Ramo
Origin: Caicedo, Antioquia, Colombia
Producer: Individual small-scale producers of COOCAFISA
Elevation: 1,900 – 2,100 masl
Process: Wet-Processed
Tasting Notes: Peach, Fresh Cream, Vanilla
El Ramo is a project that showcases the impeccable flavor profile of Colombian coffees. El Ramo, meaning the bouquet in Spanish, is comprised of seasonally rotating lots from some of our closest and most favorite producers in the region. The result is a beautiful offering that is blended to maintain an exceptionally sweet and approachable profile all year round.
El Ramo Brewing Recipe
In: 18g
Out: 32-36g
Time: 28-30s
Temperature: 200F
Pressure: 9 bar
Pre-infusion: none
Other Notes:
Variety: Typica, Caturra and Bourbon
Roast Level: 80 Agtron Scale
