peru coffee · cup of excellence
Feliciano Huayllas, SL9, Peru - Espresso
by father carpenter · berlin, germany
you'll taste lemon before stone fruit. this is feliciano huayllas, sl9, peru - espresso, a honey peru from father carpenter.
lemonstone fruitpeachblack teatea-likehoneyhoneycomb
the bean
- origin
- peru
- process
- honey
- status
- in stock
this is a honey-processed peru lot from producer feliciano huayllas, grown using the sl9 variety and recognized as a cup of excellence lot. honey processing leaves some fruit mucilage on the bean during drying, which tends to add sweetness and body to the cup. expect lemon brightness alongside stone fruit and peach, with a tea-like quality, black tea finish, and honey and honeycomb sweetness running through it. roasted for espresso by father carpenter, it pulls well as a shot but the tea-like delicacy also makes it worth dialing in carefully, as over-extraction will flatten those lighter notes.
common questions
What does Feliciano Huayllas, SL9, Peru - Espresso taste like?
it has lemon acidity and stone fruit sweetness, with peach, honey, and honeycomb alongside a distinct tea-like character and black tea finish. the honey process adds a soft, sweet body that ties those fruit and floral notes together.
How is Feliciano Huayllas, SL9, Peru - Espresso grown and processed?
it is grown in peru by feliciano huayllas using the sl9 variety and processed using the honey method, where some fruit mucilage is left on the bean during drying. the lot was recognized at the cup of excellence, a competition that identifies top-scoring lots from a producing country.
How should I brew Feliciano Huayllas, SL9, Peru - Espresso?
it is roasted for espresso, so pulling it as a shot is the intended approach. the tea-like delicacy in the cup suggests dialing for a balanced, not overly long, extraction to keep the lemon and peach notes clear rather than bitter.
about father carpenter
good coffee in berlin's mitte district tends to reward the curious. father carpenter, on münzstraße, sits in a part of the city where the tourist traffic is real and the temptation to coast on footfall is equally real. they don't. the specialty coffee focus here is taken seriously, which means the sourcing conversation matters, the extraction decisions matter, and what ends up in your cup is the result of actual choices rather than defaults. berlin has no shortage of places calling themselves specialty, but local regulars have made münzstraße 21 a reliable stop, not a backup plan. if you're moving through mitte on a weekday morning, this is the kind of place where a filter coffee is worth slowing down for.
all coffee from father carpenterberlin, germany
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