We've partnered with Carmo Coffee for all of our sourcing work in Brazil, from special micro-lots to core components of blends. The people, their farms, their processing, their innovations, and u...
Cold Brew vs. Hot Brew. What’s the difference?
In the world of cold coffee there are three different ways of brewing and they will get you different results, which are cold brewing, flash brewing and hot brewing coffee with the intent to cool d...
Summer Iced Coffee Spotlight - Manhattan
Summer is about fun in the sun, BBQs and in the coffee world all about that cold coffee life. Why not take the opportunity to try out making a brew at home! Here at Partners we are excited to play ...
Tips and Tricks to Brew On the Go
When you’re used to making great coffee at home or stopping by your favorite local shop, then finding coffee of comparable quality when you’re traveling can be difficult. Gas station and airport c...
Arabica vs. Robusta - Quality vs. Quantity
If you’ve ever looked at a bag of coffee from a specialty coffee retailer, you may have encountered the word “arabica”. Some bags tout “100% Arabica” as a marker of quality of the beans inside. Bu...
Beneath the Process - Natural and Washed Coffees
Let’s talk about the two most common processes for removing the coffee seed from the fruit in which it grows. These processes have a direct relation to the flavor or “profile” of a given coffee. Th...
What purpose do tasting notes serve?
A common question we get in our cafes is, “Do your coffees get roasted or brewed with the foods listed on your 12oz bags?”. We don’t ever roast or brew our coffee with any other ingredients. There...
Are the coffees of Honduras different from those of El Salvador? You're right—totally agree! But why? Let's look at a well-known, beloved growing region from each: Marcala and Chalatenango. Both ha...