FUFG Cupping Event Vol.6

The Equation: Flavour = Aroma × Taste × Mouthfeel. Fermentation = A controlled biological system.

On Saturday, December 13th, join us at Aunty Peg's for the release of the 2025 Yunnan Coffee Harvest Report.

This season represents a massive undertaking by the team at Small Arms Big Heart (有容乃大): 200+ controlled fermentation trials, distilled into 39 final coffees across 6 experimental groups. We will be exploring everything from Catimor Naturals and Honeys to High-altitude Geishas and Fruit Co-ferments.

The Experiment: This is not "processing as a flavour trick." This is fermentation as a full-system design language. The team intentionally manipulated variables to test the limits of Yunnan terroir, including:

• Microbial Control: Native vs. commercial inoculation, mosto propagation, and inputs like wine lees and beer yeast.

• Environmental Stress: Aerobic ↔ anaerobic layering, controlled pH/temperature curves, and post-fermentation heat shock.

• Maturation: Oak barrel micro-oxygenation and multi-stage dry/referment cycles.

The Result: The goal was specific: manipulate acid structure, sweetness density, ester expression, and tactile weight. Some lots confirmed our theories. Others broke them—including one "failed" lot that, under uncontrolled conditions, produced shocking notes of yellow fruit-candy and Bourbon.

39 coffees all from 1 season, with a controlled microbial experiment at scale.

Limited spots only, see you at the table.