This coffee is produced by Feliciano Huayllas in the Incahuasi Valley of Peru. Grown at high altitudes, this Geisha variety is processed using a dry honey fermentation method for 32 hours, followed by washing and drying on raised beds for 10 days. The flavor profile features notes of peach iced tea, lemon, and bergamot. This coffee is cultivated using traditional agroforestry methods within the Incahuasi Cooperative, reflecting the community's commitment to quality and sustainable farming practices.
Kresten Thogersen, originally from Melbourne, launched Father Carpenter as a pop up in January 2015 in a hidden courtyard in Berlin Mitte, and it became a permanent fixture within a year. For years the cafe shared its roasting operation with Fjord Coffee, but in 2023 Father Carpenter separated to become an independent roastery with its own identity and production. Their roasting philosophy is described as romantic and puritan, viewing the roaster's role as bringing flavor to the surface without imposing on it, resulting in coffees with sparkling acidity, subtle sweetness, and clear taste. Direct trade and ethical sourcing are central, with the team publishing an annual Transparency Report detailing their supply chain.
