The Be Good Coffee Club is our curated lineup of rare, small-lot coffees. These aren't your everyday coffees -- they're limited, traceable, and often impossible to get twice.
If you're the kind of person who gets excited about unique varieties, wild processing methods, or flavor notes you didn't know coffee could have... welcome. You're in the right place.
Colombia Inoculated Carbonic Honey Gesha
Edwin Noreña's Gesha from Finca Campo Hermoso in Quindio doesn't do subtle. Processed as an inoculated carbonic honey, it leads with saffron, orange blossom, and hibiscus -- followed by soft tropical fruit and a bright citrus finish. Silky, complex, and completely intentional.
Slow down for this one.
Green Apple Co-Ferment
Edwin Norena earned the nickname El Alquimista for a reason. At Finca Campo Hermoso in Quindio, he triple-fermented this Caturra and co-fermented it with fresh and dried green apple before drying it honey-style. Green apple, Jolly Rancher brightness, clean honey finish.
This is what the Be Good Coffee Club is for.