This Colombian single-origin coffee comes from Zarza Farm in Buselas, Huila, at 1550-1800 meters elevation. The Pacamara variety undergoes a complex experimental washed process featuring in-cherry anaerobic fermentation (60 hours), secondary anaerobic fermentation with mucilage (6 hours), thermal shock quenching with hot and cold water treatment, and mechanical sun drying for 10+ days. The dark roast displays cherry notes with chocolate undertones, offering light brightness and fruit-forward juicy characteristics.
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.
