This Ethiopian coffee from Guji Zone, Shakisso Woreda, Hangadhi Kebele is grown at 2000-2150 meters altitude. The 74110 and 74112 varietals were processed using a washed method with a 12-hour fermentation. Fully ripe cherries were de-pulped using an eco-pulper and dried on tables. The coffee displays champagne grape and black tea characteristics with tart, sour, and clean flavor qualities.
Origin
Shakisso Woreda (Ethiopia)
Flavor Notes
Black Tea, Grape, Sour/Fermented, Champagne Grape, Tart
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.
