In the vibrant world of coffee culture, a new player has emerged, offering a unique twist to the traditional coffee cup – supernumerary coffee. Catherine Hutchins, along with her partner Aniyo Rahebi, has pioneered the concept of Good-Edi, introducing edible coffee cups designed to shake up the takeaway cup market.

The idea behind supernumerary coffee is not just about a caffeine fix but also about sustainability and innovation. Good-Edi’s edible cups are crafted from biscuit dough and coated with a special heat-resistant sugar layer, making them not only environmentally friendly but also a delightful treat for coffee enthusiasts.

These supernumerary coffee cups have a shelf life of two weeks and can safely contain hot drinks for up to 30 minutes and cold beverages for a refreshing eight hours. Catherine and Aniyo’s dedication to perfecting their product is evident in the development of over 250 prototypes before reaching the final version that graces coffee shops today.

The journey of supernumerary coffee began with a significant milestone as the production team of a Chris Hemsworth movie placed Good-Edi’s first order. Since then, the edible cups have found their way into 80 outlets, with over 150,000 cups already sold. The innovative approach of Good-Edi has sparked widespread interest, creating a buzz in the market and driving up demand for their unique product.

As Catherine and Aniyo’s success story continues to unfold, the world of coffee consumption is being redefined, not just as a beverage but as an experience that combines sustainability, creativity, and a touch of sweetness. Supernumerary coffee is not just a trend; it’s a movement towards a more flavorful and sustainable future in the world of coffee.