This single-origin Colombian coffee comes from Finca El Ocaso in Palestina, Salento, Quindío at 1850 meters altitude. The Papayo varietal is processed using anaerobic natural fermentation for 120 hours in sealed tanks, then finished drying on African drying beds. The coffee exhibits a juicy cup with cherry and bright red fruit notes.
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.
