July is here and so is a beautiful reminder from the team at Good Life to stay positive, make intentional choices, stay curious and spread the good vibes! A wonderful team at Good Life, the providers of something really tasty for you to enjoy this month!
Please tell us a bit about the team and Good Life operations.
It’s been a while since we last did this! For all new subscribers (Hi!) and because things have evolved a bit - here’s a quick intro to the crew behind Good Life Coffee Roasters. We’re a small team based in Helsinki, doing our best to bring you tasty, carefully roasted coffee. The roastery is run by Lauri Pipinen and Aleksi Kuusijärvi, and our coffees are roasted with care by Richard Shannon.
We’re all about great coffee, good vibes, and keeping things transparent - from sourcing to your cup. A few things have changed over time, but the mission stays the same: roast coffee we’re proud of and share it with folks who care.
What is your outlook for the rest of this year?
Good question! Honestly, we’re feeling pretty excited about the rest of the year. We’ve got some beautiful coffees lined up a mix of fresh harvests and a few special lots we’re really looking forward to sharing.
Behind the scenes, we’re also working on a few small improvements: dialing in our roasting even more, keeping things sustainable.
Mostly, we’re just focused on keeping the quality high, staying curious, and making sure you’ve always got something good in your cup.
Any coffee moments you have really enjoyed recently?
Yeah, actually one of our favorite recent coffee moments was at the Danche washing station in Ethiopia. Drinking a fresh cup right where it was processed, surrounded by those green hills and coffee treas, was something special. The coffee tasted incredible, but it was the whole vibe that made it unforgettable.
How do you avoid Bad Life?
For us, “Avoid Bad Life” means staying true to what makes us feel alive. We focus on doing meaningful work, surrounding ourselves with good people, and keeping a positive mindset even when things get tough. It’s about making small, intentional choices every day that add up to a life we genuinely enjoy. And of course, good coffee is always part of that.
How do you enjoy being part of your local coffee community and what does this involve?
We really enjoy being part of our local coffee community it’s all about connection, support, and sharing what we love. Whether it’s collaborating with other local businesses, chatting with regulars at events, or just geeking out over new beans with fellow roasters, it keeps us inspired. It’s not just about coffee - it’s about the people behind it.
Great selection for this month, for each of the coffee being featured please could you share some detail.
FILTER COFFEE
Vunga, Rwanda – Washed Bourbon
This washed Bourbon comes from the Vunga Cooperative in Rwanda’s Nyabihu District, where around 180 smallholder farmers deliver cherries to the Vunga washing station. Led by Daphrose Uwimana, the co-op has been steadily improving quality since partnering with Muraho Trading Company in 2017.
Grown at 1,650–2,000 MASL, this coffee is lively and juicy - expect notes of lime, raspberry, and a subtle floral character. Clean, crisp, and sweet, it’s a classic Rwandan filter coffee with exceptional clarity. Despite facing a devastating landslide in 2020, the community rebuilt and continues to produce stunning coffees like this one - a testament to their resilience and commitment.
La Catarata, Costa Rica – Full Honey
From the highlands of the Chirripó region comes this sweet and juicy coffee from the Ureña family’s Café Rivense micromill. Grown at 1,650 MASL and processed using the full honey method, this lot preserves a rich mucilage layer that adds toffee-like sweetness and a creamy mouthfeel.
Expect flavors of nectarine, ripe cherry, and a gentle, balanced acidity. Sustainable farming, full traceability, and meticulous drying practices ensure quality from seed to cup. This coffee is a true representation of Chirripó’s rising profile in Costa Rica’s specialty scene - vibrant, clean, and endlessly drinkable.
Danche, Ethiopia – Washed Heirloom
This washed lot comes from the renowned Danche station in Worka Chelbesa, located in Ethiopia’s celebrated Gedeo zone. Grown at 2,000–2,200 MASL, the coffee is made up of local heirloom varieties harvested by smallholder farmers in the area.
Juicy and sweet - In its flavor, you can find ripe yellow fruit, citrus, floral notes, and honey.. The washed process enhances the coffee's clarity, offering a true-to-origin expression of southern Ethiopia’s highland terroir.
ESSPRESSO COFFEE
La Catarata – Costa Rica-Full Honey
If you’ve already read about La Catarata above, you know this coffee has some serious charm - and it doesn’t stop at filter brews. Pulled as espresso, this honey-processed Caturra from the Ureña family shows off a creamier, deeper side.
In the cup, expect a silky, full body with notes of ripe cherry, soft nectarine, and a smooth toffee sweetness that lingers beautifully. The acidity is gentle and well-integrated, making this espresso both comforting and vibrant - a sweet, structured shot that balances fruit and richness like a dream.
full-bodied and sweet coffee, with a distinct twist brought by the fermentation process. In the cup, you’ll find notes of The acidity is medium and balances out nicely with the coffee.
Whether you’re dialing it in for a straight espresso or stretching it with milk, La Catarata delivers a rewarding, versatile experience. A true multi-brewer favorite.
La Catarata – Costa Rica (Rivense Special Ferment, Honey Process)
This unique espresso offering from the Ureña family at Café Rivense del Chirripó brings complexity and sweetness in equal measure. Known as their “Special Ferment” lot, it showcases the innovative spirit of the farm - blending tradition with thoughtful experimentation.
Processed using a honey method followed by sealed-bag fermentation, the coffee develops deep, fruit-forward notes with a balanced intensity. In the cup, expect flavors of plum, dark grape, and berry-like funk, layered over a rich base of dark chocolate. The mouthfeel is full and syrupy, with a medium acidity that ties everything together.
This coffee is a testament to the Ureña family's commitment to quality, sustainability, and continuous improvement - a standout choice for espresso lovers seeking something with a bit of an edge.
Caimo Collective, Colombia – Washed
This espresso offering comes from the Caimo Collective in Huila, Colombia - a region famed for producing some of the country’s most nuanced and expressive coffees. At altitudes ranging between 1,600 and 1,900 MASL, smallholder farmers cultivate traditional varieties like Caturra and Castillo, with an emphasis on quality and consistency.
Washed processing brings out a sweet, balanced cup with red apple, toffee, and almond notes. Smooth and full-bodied, this coffee is a classic Colombian profile - rich yet clean, with a comforting, everyday-drinker appeal that performs beautifully on espresso.
Any closing remark you would like to make to our subscribers…
We just want to say thanks for being part of the journey. Life’s too short for bad coffee-or bad vibes-so keep chasing what brings you joy, stay curious, and don’t forget to pause for a great cup now and then. At Good Life, we’re all about good coffee, good people, and good moments. Let’s keep avoiding the bad life-together.
