Big League Coffee - Bubblegum Co-Ferment Fun!- 8oz

To celebrate the end of summer and the upcoming Fall Ball season, we're dropping this limited-release coffee that'll have you screaming Play Ball! It's pure nostalgia, an homage to those iconic sacks of bubblegum we'd chomp while playing wiffle ball with friends until the sun dipped below the horizon on those sweaty summer evenings. This is the taste of childhood games, late-night laughs, and the sweet smell of victory (and gum). Grab a bag while supplies last. This one won't stick around long. Batter up!

Coffee Info:  Colombia - Franky Hoyas - El Encanto

We Taste: Bubble Gum, Banana, Cream Process: "Advanced Natural" Thermal Shock with Citrus and Cacao Yeast Extracts Varietal: Sidra MASL: 1650

About the process, from our pals at Knowwhere Coffee:

"We begin by harvesting ripe cherries, monitoring Brix levels (between 22 and 28) to ensure optimal ripeness. Once the cherries reach the processing plant, we initiate the first fermentation stage—an oxidative process lasting 64 hours—which allows for alcohol development. We then perform a washing and disinfection step to ensure the coffee's safety and cleanliness. Next, we transfer the coffee into 210-liter drums to continue fermentation; the drums remain open initially to warm the mass and generate the alcohols needed to achieve our desired flavor profile. After six hours, we apply thermal shock at 50°C; this process opens the coffee's cellular structure, allowing us to precisely inoculate it with the citrus and cacao yeast extracts used to craft the profile. We then proceed to a 64-hour submerged fermentation stage, keeping the drums sealed and completely filled with water. Finally, we wash the coffee and complete the process with 40 hours of mechanical drying, which locks in the fermentation results and preserves the intended flavor profile."

Produced by Franky Hoyas in Colombia, this 8oz lot of Big League Coffee—Bubblegum Co-Ferment Fun! showcases the experimental side of modern coffee production. Roasted by Brandywine Coffee Roasters, the coffee utilizes the Sidra varietal, a plant often celebrated for its complex, layered profile. This specific offering undergoes an advanced natural processing method, a technique that can significantly influence the final cup by intensifying sweetness and body.

While natural-processed coffees often exhibit heavier fruit characteristics and increased fermentation-driven notes, this lot highlights the distinct intersection of varietal genetics and post-harvest innovation. The roaster identifies prominent notes of bubble gum, banana, and cream, providing a sensory experience that pushes beyond traditional profiles. For those looking to better understand these specific descriptors, consulting a flavor wheel can be a helpful tool in identifying the nuanced sugars and esters present in such unique co-fermented coffees.