Roasteries / Father Carpenter
Father Carpenter
Berlin, Germany
Father Carpenter is a coffee roaster and all-day café hidden in a courtyard off Münzstraße in Berlin-Mitte, serving breakfast and lunch since 2015. It roasts its own seasonal filter and espresso coffees — sold as retail bags, 1 kg bags and drip bags through fathercarpenter.com — alongside a kitchen menu, wholesale supply and brewing courses.
9
coffees
Germany
base
Location
Father Carpenter
Münzstraße 21, 10178 Berlin, GermanyMonday: 09:00-16:00 Tuesday: 09:00-16:00 Wednesday: 09:00-16:00 Thursday: 09:00-16:00 Friday: 09:00-16:00 Saturday: 10:00-17:00 Sunday: 10:00-17:00
Coffees
9 coffees
The espresso roast of Feliciano Huayllas's washed SL9 (Geisha Inca) from the Pacaybamba beneficio, Incahuasi Cooperative — 32-hour dry-honey ferment, 10 days on raised beds. Peach iced tea, lemon and bergamot. Harvest September–November 2025. Source: fathercarpenter.com (2026-08-31).
Peach iced tea, lemon, bergamot
From Feliciano Huayllas, a founding member of the Pacaybamba beneficio within the Incahuasi Cooperative, who took 11th place in the 2021 Cup of Excellence with his geisha. Washed with a 32-hour dry-honey ferment, dried on raised beds for 10 days — peach iced tea, lemon and bergamot. Harvest September–November 2025. Source: fathercarpenter.com (2026-08-31).
Peach iced tea, lemon, bergamot
A fully washed Bourbon from Julio Chavez at Finca San Sebastián in Incahuasi, Cusco — a role model in his cooperative for sharing processing methods much as the Ayni system shares harvest labour. Roasted for espresso: dried fruits, apple and cacao nibs. Harvest September–November 2025. Source: fathercarpenter.com (2026-08-31).
Dried fruits, apple, cacao nibs
A classic Nyeri washed coffee from more than 600 smallholders delivering cherry to the Gatomboya Factory. Fully washed and slow-dried on raised beds for the clarity and structure the region is known for — vibrant and expressive, with blackberry and blackcurrant. Source: fathercarpenter.com (2026-08-31).
Blackberry, blackcurrant, juicy
The espresso roast of the Mukangu Factory's fully washed lot — SL28, SL34, Ruiru 11 and Batian from ~800 smallholders around Kangema, Murang'a County, at 1,650–1,850 m. Dark chocolate, citrus and honey. Source: fathercarpenter.com (2026-08-31).
Dark chocolate, citrus fruits, honey
From the Mukangu Factory in the Ruchu sub-location of Kangema, Murang'a County — a 1970s wet mill run by the Ruchu Gacharage FCS, serving around 800 smallholders who mostly farm under a hectare. Fully washed SL28, SL34, Ruiru 11 and Batian at 1,650–1,850 m: dark chocolate, citrus and honey. Source: fathercarpenter.com (2026-08-31).
Dark chocolate, citrus fruits, honey
A honey-processed Java from Newerley Gutierrez — a fifth-generation farmer and Q-grader in the misty highlands of Herrera, Tolima. Multi-stage fermentation builds a heavy body and intense sweetness: panela, pineapple and peach over a smooth, slightly pulpy texture with medium citrus acidity. Dried on raised beds at 1,700 m. Source: fathercarpenter.com (2026-08-31).
Panela, pineapple, peach
The espresso roast of Victoria Atao and Eudis Orosco's fully washed SL9 (Geisha Inca), grown by Inca agroforestry practices on their shade-forest chacra in Cusco. Elderflower, bergamot, citrus fruits and melon. Harvest September–November 2025. Source: fathercarpenter.com (2026-08-31).
Elderflower, bergamot, citrus, melon
Grown by Victoria Atao and her husband Eudis Orosco on a shade-forest chacra in Cusco, farmed by Inca agroforestry practices guided by the lunar cycle. A fully washed SL9 (Geisha Inca), harvest September–November 2025 — delicate and floral, with elderflower, bergamot, citrus fruits and melon. Source: fathercarpenter.com (2026-08-31).
Elderflower, bergamot, citrus, melon