La Bomba

After three weeks of curing it’s time to provide the final smoke report on this La Bomba stain by Compound Genetics. Was drying for 12 days at pretty stable conditions. Bag appeal is great and dense, rock hard nugs. Really frosty!! The flavors and terps on this are very interesting. Loud, sweet candy and cookie terps. Very smooth, sweet and tasty smoke. With a hint of pine at the end. After smoking this strain it hits you right into the face. The effects are very relaxing at the beginning and later it goes into a deep body stoned. Definitely something for the evening with some munchies and Netflix. Think the munchies are a left over from the Wedding Cake parents side Would estimate the THC level at approx. 23-24% and a lot of tasty terps. The plant was struggling at the beginning with the high fertilized soil. After the stretch was over and full bloom phase started she used all of the nutrients which were too much at the beginning. Overall she finished nicely. La Bomba took almost 11 weeks for flowering, maybe the ripening process was slowed down as I lowered the temperatures and just gave them 11 hours of light over the last weeks of flower. However it was definitely worth waiting!! Would recommend growing this strain as it is a good experience and you will be rewarded with some tasty rock hard flowers. Flowers will be stored now at 16 degrees C (60 F) and 62% Boveda packs. To comply with the local law everytabove the allowed amount was destroyed.

La Bomba #2 (Middle right). Smells disgusting (in a good way)! Gelato is what I am getting in my nose. I won't run another pack to find my keeper, I didn't keep any of those two La Bombas. They are really good (8/10) but no Keeper for me personally. This specific phenotype of La Bomba has really low yield. But the quality is really good. Maybe it is worth for you to try hunting your keeper in a few packs (I would recommend 2-3 packs), but I have much more interesting things to hunt for.

I’ve got a few problems with her but the end turnt out pretty good, not as much as the guava, but I think it’s because of the genetics.