This Costa Rican single-origin coffee is from Hacienda Copey's Takara plot in the Tarrazu District, grown at 2000 meters altitude. The Geisha variety was processed using anaerobic natural fermentation in stainless steel tanks for 20 days in a cool environment, then dried on African beds. The coffee exhibits a light roast profile with concord grape and purple flavor notes, described as delicate and complex.
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.
