This is a single-origin Red Bourbon coffee from the Gatsibo region of Rwanda, sourced from local smallholder farms via the Humure Abishyizehamwe washing station. Grown at 1800 meters above sea level, the coffee undergoes a low oxygen natural processing method. Cherries are sorted and floated, then fermented in sealed plastic tanks for 72 hours before transitioning to raised beds. Drying involves alternating periods of shade and sun exposure over 38 days to enhance fruit complexity. The flavor profile features watermelon and funk notes, with a tart and dry character.
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.
