Hubba Bubba Bubble Gum - The Charm {Advanced Natural}

Spec Sheet:
Roaster: Sumo Coffee Roasters
Origin: Pitalito, Huila, Colombia
Producer: Franky Hoyos – Finca El Encanto
Varietal: Bourbon Aji
Process: Advanced Natural Thermo Shock
Altitude: 1,650 masl
Harvest: 2026
Flavor Profile: Hubba Bubba Bubblegum · Red Berries · Blueberry · Citrus
Format: 250 g
Roast: Light (Omni)
Ideal for: Filter and Espresso

Why we like it: Its experimental double fermentation process with fruit yeast and thermo shock produces a sweet, bubblegum-like, extremely distinctive flavor profile.

Who should buy it: Ideal for those looking for a bold and original coffee with a candy/bubblegum sweetness and a very lively fruity acidity.

This Aji Bourbon comes from Finca El Encanto, in Pitalito, Huila, Colombia, where generations of coffee experience combine with a modern and experimental approach to processing.
Located at 1,650 meters above sea level, El Encanto is a 14.5-hectare family farm led by Franky Hoyos. Coffee grows under native and fruit trees, in conditions that allow the cherries to ripen slowly and develop naturally before harvest.
Over the years, the family has gradually renovated the farm, replacing more common coffee plants with rare and distinctive varieties such as Gesha, Java, Caturro Chiroso, Pink Bourbon, and Aji Bourbon. Their goal is not simply to grow unusual varieties, but to understand how carefully designed fermentation methods can highlight the individual character of each one.
Aji Bourbon is a fascinating variety, increasingly recognized for its quality and distinctive sensory potential. At El Encanto, it is combined with a complex process developed to build intensity while maintaining structure and clarity in the final cup. The process begins with the manual selection of ripe cherries to ensure consistent sugar content and uniform fermentation. The whole cherries are then placed in bags for 70 hours of controlled oxidation, initiating the development of aromatic compounds and sweetness. After this initial stage, the coffee is pulped and transferred to sealed 210-liter tanks for 60 hours of anaerobic fermentation. A specially selected fruit-derived yeast culture is introduced to guide the fermentation and further develop the coffee's aromatic character. The coffee then undergoes a thermal shock, which rapidly stabilizes the fermentation and helps preserve definition and clarity. Finally, it is mechanically dried for 48 hours under carefully controlled conditions, before resting for 15 days. This stabilization period allows the coffee to settle and fully integrate before hulling.

In the cup, it is a sweet and fruity coffee, with notes of Hubba Bubba bubblegum, red berries, blueberry, and citrus, and a very bright sweetness.

Sumo Coffee Roasters' mission is to create a transparent and ethical coffee business that highlights and celebrates everyone involved, from the producers and farmers who pour their heart and sweat into the craft to the baristas who will produce the finished product, and everyone in between.

Our goal is to ensure direct trade and that we pay a fair price to the farmers.

By helping educate consumers about the farmers' craft, by telling the story behind the bean, and by doing our best to achieve perfection in our roast, Sumo’s plan is to increase the standard and experience for all involved in the industry, innovating the way forward for coffee.

Sumo Coffee Roasters was founded in the summer of 2020 by 2019 World Cup Tasters Champion Daniel Horbat and his partner, Alexandra.