This coffee is produced by Feliciano Huayllas, a member of the Incahuasi Cooperative in the Cusco region of Peru. Grown at high altitudes, this Geisha Inca variety is processed using a dry honey fermentation method for 32 hours, followed by drying on raised beds for 10 days. The cup profile features bright notes of peach iced tea, lemon, and bergamot. This coffee reflects traditional Inca farming practices and agroforestry methods, emphasizing traceability and quality management.
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.
