This natural-process Gesha coffee is grown at the El Mirador farm in Pitalito, Colombia, at an altitude of 1850 meters. Produced by Yessica Parra, the cherries are fermented in open tanks for 60 hours before undergoing a controlled 20-day drying process. The cup profile is vibrant and spicy, featuring notes of crisp red apple, cranberry, and ripe cherry, complemented by floral undertones. It offers a creamy, balanced body with a sweet, lingering 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.
