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.
Anaerobic Natural
A high-intervention anaerobic natural from smallholder farmers in Hambela, West Guji. This one leans fully into fermentation -- sweet, expressive, and unapologetically fun. Dessert-forward and fruit-heavy without losing the plot.
Easy to dial across brew methods. Shines as both pour-over and espresso.
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.
Apricot Co-Ferment
Built on precision and experimentation. A controlled fermentation using fruit extracts and microbial cultures pushes the profile somewhere unexpected, but still grounded. Layered, bright, and hard to ignore. Structured sweetness, sharp acidity, and a depth that keeps opening up as it cools.
It doesn't just taste good -- it makes you rethink what coffee can be.