Los Pinos Typica Natural Lot 1

Cupping verifies — it doesn’t define. The engine’s chemistry-based prediction stands on its own; the panel confirms it at the table.

Los Pinos Typica Natural Lot 1 leads with acidity and sweetness — a pronounced, expressive profile. Expect a quieter mouthfeel presence.

Orlando Carvajal farms Los Pinos at 1650 m in Lempira, Honduras.

1. 01
   Fresh, fruit-like sweetness: fructose

   Fructose ranks exceptionally high, pointing toward berry and tropical-fruit character. As roasting progresses, it participates in pathways that form furan- and pyrazine-related aroma compounds, adding aromatic complexity.

   Data rationale Fructose 93rd percentile · Sucrose 78th percentile · Sweetness potential 91st percentile

2. 02
   Soft orchard-fruit acidity: malic acid

   Abundant malic acid points toward soft, fruit-like acidity reminiscent of apple, pear and peach. It breaks down sooner than citric acid, so design the profile to preserve this acid character.

   Data rationale Malic acid 82nd percentile

3. 03
   An active response: manage heat carefully

   High water activity suggests faster reactions and active flavor formation during roasting. Use measured heat application to develop balanced body and complex fruit flavors.

   Data rationale Water activity 88th percentile

4. 04
   A smooth finish with defined fruit character

   Low chlorogenic acids suggest less tendency toward bitter or smoky character in the source analysis. A light mouthfeel allows the fruit-like sweetness to come through clearly.

   Data rationale Chlorogenic acids 11th percentile · Caffeine 24th 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.