Roasteries / 94 Degrees / Encanto Project | Bubble Gum
Encanto Project | Bubble Gum
94 DegreesAnaerobic, thermal shock — fruit pulp-based yeast inoculationColombiaBourbon Ají
7.0
avg rating
1 rating
7.0
avg match
1 brew
Label tasting notes
Bubble gum, blueberry, white sugar
Estimated flavor profile
estimatedBased on coffee characteristics
Acidity
HighSweetness
Very HighAroma
Very HighBody
Very LowAftertaste
LowBitterness
Very LowDerived from origin, process, roast level & tasting notes. Scores update as the community logs brews.
What people taste
Blueberry1Toffee1
Region
Huila, Pitalito
Altitude
1650m
More from 94 Degrees
Rodrigo Sanchez | Passion Fruit
94 Degrees
ColombiaWashed, co-fermented with passion fruit, cholopa and 10 yeasts — 8-day cherry fermentation + 180h post-pulp, dried 20–25 days
€30
Colombia | El Refugio
94 Degrees
ColombiaWashed — 24h fermentation, parabolic dried to 10.5% moisture
€24
Kenya | Kii AA
94 Degrees
KenyaWashed
€22
Ethiopia | Raro
94 Degrees
EthiopiaNatural
€22
Colombia | Decaf
94 Degrees
ColombiaSwiss Water decaf
€20
Essential Blend | Rwanda + Colombia
94 Degrees
RwandaWashed
€16
Nestor Lasso | Ombligon
94 Degrees
ColombiaNatural, thermal shock — 48h oxidation with must recirculation, 38h anaerobic with brewer's yeast, 15-day marquesina finish
€15
Nestor Lasso | Sidra
94 Degrees
ColombiaNatural, thermal shock — anaerobic 24–32h at 16–17°C, post-pulp 28–32h, marquesina dried 16–25 days
€15
You might like
Loved by people who brewed this coffee
