Filthy Animal 2025
Get ready to stir up some holiday mischief with Filthy Animal 2025—one of our most popular seasonal offerings that pays homage to a Christmas cult classic. This powerhouse blend, featuring our Passiflora co-ferment from Forest Coffee combined with the Ethiopia Buncho Honey and delivers serious washed coffee vibes turned up to the max... stone fruit for days! Making it the perfect companion for surviving (and enjoying!) those wild family moments. Limited edition and flying off shelves, so don't sleep on grabbing your bag before this troublemaker vanishes into the winter night.
“Keep the change, ya filthy animal"!
We Taste: Sparkling florals, peaches, Sweet Tea, and subtle passion fruit
Components:
Passiflora Co-ferment
The journey of Borbon Pasiflora begins with a meticulous handpicking process to ensure only the ripest cherries are selected. The cherries are carefully classified to remove impurities such as leaves, stones, or under-ripe fruits, guaranteeing top-quality coffee.
The pre-fermentation stage lasts for 24 hours, during which the cherries are left intact to allow their natural enzymes and sugars to begin unlocking the coffee's potential flavors. Following this, the cherries are depulped and semi-washed to remove the outer skin while retaining some mucilage, essential for the next transformative step.
The fermentation process takes place over 48 hours under anaerobic conditions in sealed tanks. During this stage, the coffee is submerged with fresh passion fruit, introducing a natural co-fermentation element. This innovative approach enhances the complexity and tropical character of the coffee, as the passion fruit’s organic compounds interact with the coffee’s natural sugars in the oxygen-free environment.
Drying takes place on raised beds over 15 days, where the coffee is carefully monitored to ensure even moisture evaporation and preservation of its intricate flavors. The slow drying process also locks in the tropical and floral notes introduced during fermentation. Finally, the coffee undergoes a 15 day stabilization period in a dark room. This timeout ensures the beans achieve the ideal moisture level, harmonizing their flavors and enhancing shelf life.
Ethiopia Buncho Honey:
The Buncho Washing Station is located in the Shantawene kebele or Village and is part of the Bensa area, in Sidama, Ethiopia. Managed by Asefa Dukamo Korma, the site sits at an elevation of 1,920 – 2,020 m.a.s.l, high up in the beautiful mountains of Sidama, and is dedicated to producing Washed, Honey, Natural and Anaerobic processes. More than 800 farmers from the region contribute with their cherries in this site, mostly with 74158 Variety.
Once the cherries arrive at the Buncho Station, they are placed in water for sorting and removing floaters. The cherries are then de-pulped and laid to dry with its mucilage on raised African beds. To ensure an even drying, the parchment is constantly moved each day, taking 12-15 days, depending on the weather, until reaching the desired humidity.
