{"product_id":"fufg-cupping-event-vol-9","title":"FUFG Cupping Event Vol.9","description":"\u003cdiv dir=\"ltr\" aria-busy=\"false\" aria-live=\"polite\" id=\"model-response-message-contentr_764e42c8747e1670\" class=\"markdown markdown-main-panel stronger enable-updated-hr-color\"\u003e\n\u003cdiv dir=\"ltr\" aria-busy=\"false\" aria-live=\"off\" id=\"model-response-message-contentr_8f4b242355f69a55\" class=\"markdown markdown-main-panel stronger enable-updated-hr-color\"\u003e\n\u003cdiv dir=\"ltr\" aria-busy=\"false\" aria-live=\"polite\" id=\"model-response-message-contentr_6bfbf62b955db314\" class=\"markdown markdown-main-panel stronger enable-updated-hr-color\"\u003e\n\u003cdiv dir=\"ltr\" aria-busy=\"false\" aria-live=\"off\" id=\"model-response-message-contentr_e790c9b9ec57222d\" class=\"markdown markdown-main-panel stronger enable-updated-hr-color\"\u003e\n\u003cp data-path-to-node=\"0\"\u003eOn April 12 | 5–7pm, we’re taking over \u003cb data-path-to-node=\"0\" data-index-in-node=\"39\"\u003e@onlycoffeeproject\u003c\/b\u003e for our most ambitious cupping yet: a 20-coffee gauntlet curated by Shanghai’s \u003cb data-path-to-node=\"0\" data-index-in-node=\"137\"\u003eTerraform Coffee Roasters\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eThis isn't just a tasting; it’s a masterclass in \"Processing Architecture.\" We’re looking at three legendary producers who treat coffee less like a crop and more like a high-stakes science experiment.\u003c\/p\u003e\n\u003chr data-path-to-node=\"2\"\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003e1. Finca La Soledad (Ecuador): \u003c\/b\u003ePepe Jijon is a name that commands respect in the competition circuit. We’re putting his \"Wave\" series under the spoon—a technical deep dive into how \u003cb data-path-to-node=\"4\" data-index-in-node=\"198\"\u003eTypica Mejorado, Sidra, and Geisha\u003c\/b\u003e respond to meticulously controlled \"Wave Washed\" and \"Hybrid Natural\" methods. Expect unparalleled clarity and razor-sharp structure.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003e2. Cafe Granja La Esperanza (CGLE): \u003c\/b\u003eWe are featuring a massive cross-section of their work across four iconic estates. From the legendary Geishas of \u003cb data-path-to-node=\"5\" data-index-in-node=\"220\"\u003eCerro Azul\u003c\/b\u003e (including the boozy, complex XO process) to the vibrant Pink Bourbons \/ Sidras of \u003cb data-path-to-node=\"5\" data-index-in-node=\"305\"\u003ePotosi\u003c\/b\u003e, this table is a whirlwind of variety and terroir.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003e3. Alo Coffee (Ethiopia):\u003c\/b\u003e Tamiru Tadesse is the king of Bensa. We’ve secured five exclusive \"Terraform Lots,\" all utilizing the \u003cb data-path-to-node=\"6\" data-index-in-node=\"147\"\u003e74158 variety\u003c\/b\u003e. This is the ultimate side-by-side: one single variety, five different processing identities. Experience the shift from the floral elegance of a traditional wash to the funky, creamy textures of \u003cb data-path-to-node=\"6\" data-index-in-node=\"356\"\u003eLactic and Anaerobic\u003c\/b\u003e fermentations.\u003c\/p\u003e\n\u003cbr\u003e\u003chr data-path-to-node=\"7\"\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003e20 Coffees.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003e3 Origins.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003e1 Roaster.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"10\"\u003eNo scores. No gatekeeping. No ego. Whether you’re a seasoned pro or just curious why a coffee can taste like yogurt or pineapples, there’s a spot for you.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11\"\u003e\u003cb data-path-to-node=\"11\" data-index-in-node=\"0\"\u003eGrab a spoon. Let’s taste the future of the industry.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"fill up feel good","offers":[{"title":"Default Title","offer_id":53511365951852,"sku":"18","price":26.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/cupping_poster_35808a79-6c1e-4c62-9af8-6d6e77c0ed7d.jpg?v=1775297866","url":"https:\/\/www.fillupfeelgood.com.au\/products\/fufg-cupping-event-vol-9","provider":"fill up feel good","version":"1.0","type":"link"}