Andcoffee Shantewene - Thermal Shock Honey Process 74112, 74158 - 200g (7.05oz) - Roasted 06/22/2026

Farm/Producer: Andcoffee / Oli Shantewene Station

Origin: Shantewene, Sidama

Process: Thermal Shock Honey Process

Harvest: 2026

Elevation: 2300-2340 masl

Varieties: 74112, 74158

Arrival date: June 17, 2026

Sourced from: Direct from Andcoffee

From the producer: 

This lot is a First Place Regional TOH Winner of 2026.

The ripest cherries are picked and delivered to the station, where they undergo a honey process with thermal shock. After pulping the coffee with its mucilage intact, we introduce a rapid temperature change during the drying phase. Once the cherries have been depulped, the beans — still coated in mucilage — are dried on raised African beds. We briefly wash the beans in warm water, then shift them quickly to cold water. That sudden contrast helps remove some mucilage faster and alters the drying rate. The thermal stress creates the thermal shock that alters enzymatic activity, slowing down or speeding up fermentation, which gives the coffee unique, fruity, dynamic flavor notes. The coffees are then dried in the shade on raised African beds for 19–22 days.