This limited micro-lot is from Hatessa Mini Station in Hatessa village, Bensa, Sidama at 2320-2460 meters elevation. The 74158 varietal undergoes a 72-hour anaerobic fermentation in controlled, cool conditions followed by 25 days of drying on African raised beds with hourly turning. The coffee develops dark fruit-forward notes of plum, blood orange, and blackberry with a layered, nuanced cup profile.
Brian Zhou runs Thoughtful Coffee as a one person nanoroaster operation in Brooklyn, New York. A software engineer by profession, Zhou financed an Aillio Bullet home roaster and built the business around three core values: transparency in pricing and process, humane relationships over profit maximization, and strict quality control. The focus is on small batch light roasts with floral, fruity, and complex profiles, sourcing unusual and distinctively processed coffees at accessible prices. Zhou documents his roasting process and collects customer feedback openly through a Substack publication, making the entire operation as legible as possible.
