This natural processed coffee is grown by the Okoluu Farmers' Group in the Guji region of Ethiopia at an altitude of 2,000 to 2,150 meters. The coffee is produced by a collective of 33 smallholder farmers using traditional cultivation methods and hand-harvesting. The beans are dried on raised beds for two to three weeks. The flavor profile features notes of strawberry, cream, and rose, offering a balance of berry sweetness, floral aromatics, and bright citrus with a creamy finish.
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.
