Costa Rican single-origin coffee from Hacienda Copey's Takara plot in Tarrazu District, grown at 2000 meters elevation. Geisha variety processed using Anaerobic Natural Thermal Anaerobic (TA) method, with cherries fermented anaerobically for 5 days in warm conditions, then dried on African beds for 16 days. Light roast with delicate flavor profile featuring green grape 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.
