This washed pink bourbon microlot is sourced from Finca La Esperanza in Pitalito, Huila, Colombia at 1800 meters elevation. Grown by farmer Carlos Guamanga, the beans were fermented for 24 hours in cherry, de-pulped, and fermented for an additional 60 hours before being rinsed and dried on raised beds then transferred to a parabolic dryer for 20 days. The coffee offers lemonade acidity and is described as a clean, traditional washed coffee.
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.
