This Catimor coffee originates from Bai Ma farm in Menglian County, Yunnan, China, at 1350 meters elevation. Grown by farmer Laicheng Dong, it undergoes high ferment natural processing—a double fermentation method involving 2-3 days in ecotact bags, drying to 40% moisture, then 4-5 days of re-bagging before 28 days of final drying on raised beds in a parabolic dryer. The coffee exhibits a heavy funk profile with red fruits characteristics and is noted for its punchy, forward flavor.
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.
