This coffee is a Gesha variety from Huila, Colombia, grown at 1650 meters altitude on La Soledad El Paraiso farm by Mario Gomez. It undergoes an advanced washed process: the cherries are pulped and fermented for 70 hours in an anaerobic environment with culture and mosto added, then dried over 20 days. The coffee presents a flavor profile of strawberry and fruit punch.
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.
