{"product_id":"fufg-cupping-event-vol-12","title":"FUFG Cupping Event Vol.12","description":"\u003cp\u003e\u003cstrong\u003e23 August | 5:30–7pm | Only Coffee Project, Docklands\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne farm. Six roasters. Thirteen coffees.\u003c\/p\u003e\n\u003cp\u003eLast month, Elida Estate did it again. At \u003cstrong\u003eBest of Panama 2026\u003c\/strong\u003e, the Lamastus family's Boquete estate took \u003cstrong\u003efirst place \u003c\/strong\u003ein the \u003cstrong\u003eGeisha Washed \u003c\/strong\u003ecategory with \u003cstrong\u003e96.25 points\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003eElida 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.\u003c\/p\u003e\n\u003cp\u003eTonight 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.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eReading the lot codes\u003c\/strong\u003e\u003cbr\u003eElida's processing tags describe exactly what happened after harvest. \u003cstrong\u003eDRD\u003c\/strong\u003e (Dark Room Dried) means slow drying in a temperature-controlled dark room — extended development, more complexity. \u003cstrong\u003eCRD\u003c\/strong\u003e (Cold Room Dried) dries at lower temperatures over a longer period — cleaner fruit, sharper clarity. \u003cstrong\u003eASD\u003c\/strong\u003e (Anaerobic Slow Dry) is a pressurised fermentation before drying, amplifying the aromatic register. \u003cstrong\u003eRF1D\u003c\/strong\u003e (Re-Fermentation 1 Day) adds a second fermentation pass — Elida's most layered, least linear result.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe lots\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTorre\u003c\/strong\u003e sits at 1,670–1,950 masl, the estate's highest and most exposed Geisha plot — crystalline, tea-like, high-toned. \u003cstrong\u003eAguacate\u003c\/strong\u003e and \u003cstrong\u003eVuelta\u003c\/strong\u003e occupy the 1,500–1,700 masl band, with richer texture and more tropical fruit character. \u003cstrong\u003eLoma\u003c\/strong\u003e — 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 \u003cstrong\u003eAlto Quiel\u003c\/strong\u003e block, home to tonight's Catuai, reaches 2,100 masl — the upper limit of what any coffee plant can sustain.\u003c\/p\u003e\n\u003chr\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e13 Coffees. 1 Origin. 6 Roasters.\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e$30 per person. 18 spots only.\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"fill up feel good","offers":[{"title":"Default Title","offer_id":54168210506092,"sku":"21","price":30.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/cupping_22-08.jpg?v=1786434288","url":"https:\/\/www.fillupfeelgood.com.au\/products\/fufg-cupping-event-vol-12","provider":"fill up feel good","version":"1.0","type":"link"}