Pink Bourbon coffee from Finca Villarazo in Armenia, Quindío, Colombia, grown by Jairo Arcila at 1400-1500 meters altitude. This coffee undergoes a 72-hour dry anaerobic fermentation with pulp on, during which dried orange peels and tartaric acid are added. After fermentation, cherries are pulped and dried on raised beds. The result is a citrus-forward, fruity coffee with bright acidity and orange-forward flavor characteristics.
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.
