This coffee originates from Mangshi, Yunnan, China at 1300-1500 meters altitude. The variety is Catimor, processed using anaerobic natural fermentation with controlled yeast fermentation, followed by 2 weeks of sun-drying. The coffee is handpicked at peak ripeness. Flavor profile features aromatic peach notes with a deep oolong tea finish.
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.
