From Finca Nogales in Huila, Colombia at 1870-2000 meters elevation, this coffee features the Tabi variety processed using an Advanced Washed Process with thermal shock applied at the beginning. The cherries were immersed in 80°C water, shocked in 15°C water, then depulped and fermented for 72-90 hours with mixed yeasts. After 15 days of sundrying, the beans were rested in repurposed beer barrels. The cup profile features boozy notes, purple fruits, hints of spice, and dark chocolate with juicy acidity and substantial body.
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.
