FUFG Cupping Event Vol.12

DETAIL INFORMATION

23 August | 5:30–7pm | Only Coffee Project, Docklands

One farm. Six roasters. Thirteen coffees.

Last month, Elida Estate did it again. At Best of Panama 2026, the Lamastus family's Boquete estate took first place in the Geisha Washed category with 96.25 points — their latest chapter in one of specialty coffee's longest winning streaks. Vol.12 is our response: thirteen coffees, six roasters, one farm that just won the world's most watched single-origin competition.

Elida has been in the Lamastus family since 1918. It sits on the slopes of Volcán Barú at elevations up to 2,100 metres — high enough that the cold, volcanic air slows everything down and pushes every varietal to its ceiling. They've been separating coffee by plot since before it was standard practice, giving each lot its own processing line and its own drying protocol. The result is a farm that doesn't produce one character — it produces a range, depending on which slope you're harvesting from and what happens to the coffee after picking.

Tonight we're pulling from four named lots across two varietals — Geisha and Catuai — processed using Elida's own system of controlled drying codes. Six roasters across China, Japan, and Australia have each taken their pick of the lineup. Same farm. Different hands. See where they take it.

Reading the lot codes
Elida's processing tags describe exactly what happened after harvest. DRD (Dark Room Dried) means slow drying in a temperature-controlled dark room — extended development, more complexity. CRD (Cold Room Dried) dries at lower temperatures over a longer period — cleaner fruit, sharper clarity. ASD (Anaerobic Slow Dry) is a pressurised fermentation before drying, amplifying the aromatic register. RF1D (Re-Fermentation 1 Day) adds a second fermentation pass — Elida's most layered, least linear result.

The lots
Torre sits at 1,670–1,950 masl, the estate's highest and most exposed Geisha plot — crystalline, tea-like, high-toned. Aguacate and Vuelta occupy the 1,500–1,700 masl band, with richer texture and more tropical fruit character. Loma — Centro and Arriba — sits at 1,780–1,820 masl along a ridge that catches cold mountain air, producing the farm's most aromatic results. The Alto Quiel block, home to tonight's Catuai, reaches 2,100 masl — the upper limit of what any coffee plant can sustain.

• 13 Coffees. 1 Origin. 6 Roasters.
• $30 per person. 18 spots only.