A Colombian washed coffee from the La Piragua farm in Palestina, Huila, grown at 1600-1800 meters altitude by farmer Alexander Vargas. Made with Geisha varietal, the coffee is manually harvested, fermented for 20 hours in plastic containers, depulped, then undergoes a second 60-hour fermentation before being dried on African beds for 20 days. The coffee exhibits lemon, citrus, and white floral flavor notes with subtle spice.
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.
