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.
Superberry Co-Ferment
Sebastián Ramírez is a fourth generation producer in Quindio who spent about twelve years taking fermentation apart to see what it would do. This Caturra goes under twice: 120 hours in whole cherry, then depulped, thermally shocked, and back under for another 72 with fresh berries folded in. Blackberry pie and blueberry up front, marion berry underneath. / It's berry season, and this one showed up right on time.
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.