SL.OW Coffee Roasters - Bubblegum Sundae | Colombia

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Colombia — El Encanto Advanced Thermal Shock (Filter)

Tastes Like — 🍬 Bubblegum • 🌸 Blossom • 🍒 Cherry • 🍋 Lemonade Ice Block

DETAILS

• Producer: El Encanto
• Region: Bolívar, Antioquia, Colombia
• Process: Advanced Thermal Shock
• Roast: Filter
• Size: 200g

INTRO

Bubblegum Sundae — an Advanced Thermal Shock Colombian filter coffee from El Encanto. Playful, candy-sweet, and vibrant, with a fizzy character that earns its name completely. In the cup: bubblegum sweetness, fresh blossom florality, cherry brightness, and a lemonade ice block acidity that makes every sip feel alive.

THE PRODUCER

El Encanto is a specialty coffee farm in Antioquia, Colombia — set across hillsides from 1,380 to 1,800 MASL and planted with a diverse range of cultivars including Castillo, Colombia, Caturra, Bourbon Ají, and Sidra. Every hectare is used with intention, with cherry harvested block by block and lots separated by cultivar to ensure quality and traceability at every stage. Extended fermentation protocols — combined with the distinctive thermal shock technique — define the farm's processing philosophy.

Thermal shock is an advanced processing technique that uses rapid temperature changes as part of a controlled fermentation sequence to enhance flavour complexity and fix aromatic compounds. By alternating hot and cold water applications at precise intervals during fermentation, the process creates a stress response at the cellular level that contributes unusual, layered, and intensely aromatic profiles to the final cup — the kind of candy-sweet, blossom-forward, effervescent character that makes Bubblegum Sundae so immediately distinctive.

THE PROCESS

The Advanced Thermal Shock process at El Encanto involves:

🍒 Hand-picking — Cherries selectively harvested at peak ripeness 💧 Water sorting — Soaked to remove floating particles before processing 🔧 Traditional disc pulping — Outer skin removed before fermentation 🧪 Extended 48-hour fermentation — Beans fermented for 48 hours in a controlled phase designed to develop complex, intense aromatic profiles 🌡️ Thermal shock — Rapid temperature changes applied at key fermentation intervals to fix aromatic compounds and enhance flavour complexity 🌬️ Multi-method drying — Dried using a combination of mechanical silos, cold dryers, parabolic greenhouse beds, and shade-dried raised beds

The thermal shock is the defining step — by applying rapid temperature changes at precise moments during fermentation, El Encanto builds the bubblegum candy sweetness, cherry brightness, and lemonade effervescence that define this lot, while locking those compounds in with the stability needed for a consistent and expressive filter cup.

THE CUP

A playful, candy-sweet, and vibrantly effervescent Advanced Thermal Shock filter coffee from one of Antioquia's most technically ambitious specialty farms — bubblegum sweetness, fresh blossom florality, cherry brightness, and a lemonade ice block acidity in a cup that is as fun to drink as it is to say. Bubblegum Sundae: completely deserving of its name.

Flavour Notes

🍬 Bubblegum 🌸 Blossom 🍒 Cherry 🍋 Lemonade Ice Block