From Colombia's Cauca region, this single-origin coffee is grown by Wilton Benitez at Granja El Paraiso 92 farm at 1900 meters altitude. It features the Pink Bourbon varietal processed using a distinctive Double Anaerobic Washed Fermentation with Thermal Shock method. After sterilization via ozonated water and UV light, cherries underwent 96 hours in bioreactors, followed by depulping and 48-hour secondary fermentation with yeast strains. A thermal shock process (40°C to 12°C immersion) minimized oxidation before mechanical drying. The cup presents bubble gum and passion fruit notes with a delicate tea-like finish.
Origin
Cauca (Colombia)
Flavor Notes
Black Tea, Bubble Gum
Roast Level
—
Processing
Double Anaerobic Washed Fermentation With Thermal Shock
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.
