Characterized by ice and water extraction techniques, Bubble cream is obtained from fresh frozen buds and dry buds. Using several extractions net, trichomes are blended and pressed at a controlled temperature. An higher quality is given by slow processing and maturation to achieve dry-moldeable texture.
Characterized by ice and water extraction techniques, Bubble cream is obtained from fresh frozen buds and dry buds. Using several extractions net, trichomes are blended and pressed at a controlled temperature. An higher quality is given by slow processing and maturation to achieve dry-moldeable texture.
