This coffee is from La Esmeralda farm in Acevedo, Huila, Colombia, grown at 1750 meters altitude by farmer Norbey Quimbayo. It is a Pink Bourbon variety processed using a semi-washed method. The cherries were hand selected with a ratio of 70% just ripe, 20% overripe, and 10% half-ripe, then floated to identify the densest cherries. The cherries underwent 12 hours of aerobic fermentation, were depulped, and then fermented for another 24 hours with water. The coffee was sun-dried for two weeks until reaching 11% moisture content. The flavor profile features bright lemonade acidity with fruity notes and intense aromas.
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.
