- Acidity
- 8.0
- Aroma
- 2.5
- Flavor
- 6.5
- Sweetness
- 6.0
- Mouthfeel
- 2.2
- Country
- Honduras
- Region
- Santa Bárbara
- Farm
- El Mirador
- Variety
- Parainema
- Process
- Natural
- Altitude
- 1400 m
- Harvest
- —
- Lot size
- —
- Moisture
- —
- Density
- —
- TUS uniformity
- 41%
Panel cupping publishes here — preview shows the format
Cupping verifies — it doesn’t define. The engine’s chemistry-based prediction stands on its own; the panel confirms it at the table.
El Mirador Parainema Natural leads with acidity and flavor — a pronounced, expressive profile. Expect a quieter mouthfeel presence.
Lenin Madrid farms El Mirador at 1400 m in Santa Bárbara, Honduras.
NIR-derived indices · EGGSTONE engine
Predicted sensory axes · 0–10
Acid load sits near the comparison — enough lift without dominating.
Restrained aromatics — let clarity, not perfume, lead the profile.
Clean, well-defined flavor potential — focus the roast around the cup’s own character.
Sugars are well developed — sweetness arrives without pushing the roast.
A light mouthfeel — position it as transparency, strongest in filter.
Predicted by the uncrack engine from this lot’s NIR chemistry · v2 tier model · probabilities sum to 100%
Bean-to-bean, from 96 readings (3 scans × 32) · higher = more uniform
Roasting directions from this lot's chemistry · percentiles against the full green coffee library
- 01Distinct sweetness: sucrose, glucose and fructose
The sugar profile is consistently high. Sucrose supports caramel-like sweetness, glucose contributes clean, bright sweetness and body, and fructose adds berry and tropical-fruit character. Sweetness potential ranks exceptionally high.
Data rationale Sucrose 94th percentile · Glucose 94th percentile · Monosaccharides 87th percentile · Fructose 68th percentile · Sweetness potential 88th percentile
- 02Bright, soft fruit acidity: organic, citric and malic acids
Organic acids rank exceptionally high, combining the citrus-like liveliness of citric acid with the soft, apple- and pear-like character of malic acid. Malic acid breaks down sooner than citric acid, so aim to preserve the acid profile.
Data rationale Organic acids 91st percentile · Citric acid 79th percentile · Malic acid 74th percentile · Acidity potential 80th percentile
- 03Fruit and malt complexity: diterpenes
Abundant diterpenes point toward additional fruit and malt notes. Flavor potential ranks exceptionally high.
Data rationale Diterpenes 78th percentile · Flavor potential 81st percentile
- 04Clarity and a clean finish
Low lipids suggest a clear, light mouthfeel, while low caffeine supports a finish with less bitterness. The fruit-like sweetness and acidity of the natural process come through clearly.
Data rationale Lipids 5th percentile · Caffeine 6th percentile · Bitterness potential 5th percentile
Percentiles rank this lot against the full green coffee reference library (about 2,300 coffees); Taste Potential values are percentile rankings, not cupping scores. These are directions suggested by the data — design and validate the actual profile on your roaster, for your target cup.