This coffee is from Hacienda Copey, featuring the Red Catuai variety. It is processed using anaerobic honey processing, which involves partial retention of fruit mucilage while fermented in an oxygen-controlled environment. The anaerobic method and honey processing contribute to enhanced fermentation complexity and fruit-forward characteristics.
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.
