{"product_id":"andcoffee-shantewene-thermal-shock-honey-process-74112-74158-200g-7-05oz-roasted-06-22-2026","title":"Andcoffee Shantewene - Thermal Shock Honey Process 74112, 74158 - 200g (7.05oz) - Roasted 06\/22\/2026","description":"\u003cp\u003e\u003c!-- wp:paragraph --\u003e\u003c\/p\u003e\n\u003cp\u003eFarm\/Producer: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAndcoffee \/ Oli \u003cmeta charset=\"utf-8\"\u003eShantewene Station\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- \/wp:paragraph --\u003e\u003c!-- wp:paragraph --\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin:\u003cspan\u003e Shantewene, Sidama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- \/wp:paragraph --\u003e\u003c!-- wp:paragraph --\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- \/wp:paragraph --\u003e\u003c!-- wp:paragraph --\u003e\u003c\/p\u003e\n\u003cp\u003eProcess: Thermal Shock Honey Process\u003c\/p\u003e\n\u003cp\u003e\u003c!-- \/wp:paragraph --\u003e\u003c!-- wp:paragraph --\u003e\u003c\/p\u003e\n\u003cp\u003eHarvest: 2026\u003c\/p\u003e\n\u003cp\u003eElevation: 2300-2340 masl\u003c\/p\u003e\n\u003cp\u003eVarieties: 74112, 74158\u003c\/p\u003e\n\u003cp\u003e\u003c!-- \/wp:paragraph --\u003e\u003c\/p\u003e\n\u003cp\u003eArrival date: June 17, 2026\u003c\/p\u003e\n\u003cp\u003e\u003c!-- wp:paragraph --\u003e\u003c\/p\u003e\n\u003cp\u003eSourced from: Direct from \u003ca href=\"https:\/\/andspecialtycoffee.com\/\"\u003eAndcoffee\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the producer: \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\"\u003eThis lot is a First Place Regional TOH Winner of 2026.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\"\u003eThe 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.\u003c\/p\u003e","brand":"norml coffee ppl","offers":[{"title":"Default Title","offer_id":49587465781386,"sku":"andcoffeeshantewenethermalhoney-R2026-06-22-200g","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0741\/5880\/1034\/files\/andcoffeeshantewenethermalhoney.jpg?v=1782266278","url":"https:\/\/normlppl.coffee\/products\/andcoffee-shantewene-thermal-shock-honey-process-74112-74158-200g-7-05oz-roasted-06-22-2026","provider":"norml coffee ppl","version":"1.0","type":"link"}