Huge League Coffee – Bubblegum Co-Ferment Enjoyable! – Brandywine Coffee Roasters

To have a good time the top of summer time and the upcoming Fall Ball season, we’re dropping this limited-release espresso that’ll have you ever screaming Play Ball! It’s pure nostalgia, an homage to these iconic sacks of bubblegum we might chomp whereas taking part in wiffle ball with pals till the solar dipped under the horizon on these sweaty summer time evenings. This is the style of childhood video games, late-night laughs, and the candy scent of victory (and gum). Grab a bag whereas provides final. This one will not stick round lengthy. 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 method, from our friends 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.”