This Colombian coffee originates from Finca Bet-El in Valle del Cauca at 1600 meters elevation, cultivated by farmer César Ledesma. The Pink Bourbon variety undergoes a Natural 011 processing method featuring 72-hour lactic fermentation in sealed tanks, followed by 60-hour water fermentation, solar drying for 6-24 hours, and controlled electric convection drying to maximum 39°C. The coffee presents tropical fruit notes with a prickly finish and is described as bright, clean, and easy to drink.
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.
