CUPPING YUNNAN WITH US (2nd SESSION)

Additional Session! Taste some rare Yunnan coffee with Four Kilo Fish and our friend Daodao from Small Arms Big Heart Shanghai!
About this Event

Thank you so much for all your interests and support! We are now announcing a second session on Tuesday 4/8 at 5pm!

We first time met Daodao at Zuo Yuan, right next to a coffee drying bed. He explained to us why the lot of coffee in front of us smells sweeter than others - “it was a low-temp, slow-dried natural. Compare with traditional natural, it produces a much sweeter cup”.

Back then, Yunnan coffee was still largely unknown outside the region, and specialty coffee was only just beginning to find its position. Quality varied wildly, and everyone was experimenting, learning, and figuring things out as they went.

Daodao told us about the roastery he works at, @smallarmsbigheart and their project in Yunnan. Every harvest season, he would travel across Yunnan for weeks, sourcing coffees, working alongside producers to develop experimental lots, cupping together, refining processing methods, and sharing knowledge with producers.

Eight years have gone passed.

And he is still doing exactly the same thing - returning to the mountains of Yunnan every harvest, investing his time, curiosity, and passion. Many of the processing ideas he developed together with producers have since become consistently successful lots produced year after year.

That was also the first year we began introducing Yunnan coffee to Australia.

Eight years later, we are still here, doing the same thing, and still loving every part of it.

How much potential does Yunnan coffee still have waiting to be discovered? Where is the region today, and where is it heading next?

With Daodao visiting Melbourne, we thought it would be the perfect opportunity to gather around the cupping table, share some coffee, and have a conversation.

He is bringing along his Gem of Yunnan competition lots, the much-talked-about Syrina variety, a Yunnan Gesha processed with innovative methods, and several of his own experimental lots that you would not easily find elsewhere.

If you’re curious about Yunnan coffee, fascinated by coffee processing, or simply want to experience how processing shapes flavour in the cup, we’d love for you to join us.