Some coffees you release quietly. Not this one. Bubblegum Sundae comes from El Encanto in Colombia — a rare Bourbon Ají lot taken through a yeast-inoculated natural fermentation that turns the candy dial all the way up.In the cup: lemonade ice block, gumball, blossom and creamy soda. It tastes like the dairy on a hot Sunday afternoon — playful on the surface, seriously crafted underneath. We cupped it once and knew it had to be a release.We've roasted this one for both filter and espresso — a true omni roast, so brew it however your morning looks. Bright and fizzy through a V60, full candy-shop nostalgia with milk. Slow down and enjoy this one.