- Acidity
- 5.5
- Aroma
- 4.5
- Flavor
- 4.2
- Sweetness
- 4.2
- Mouthfeel
- 3.8
- Country
- Honduras
- Region
- Comayagua
- Farm
- Los Almendros
- Variety
- Parainema
- Process
- Natural
- Altitude
- 1275 m
- Harvest
- —
- Lot size
- 18.63 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 47%
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.
Los Almendros Parainema Natural reads as a balanced, even-keeled cup across all axes.
Henrry Fernando Padilla Cerna farms Los Almendros at 1275 m in Comayagua, Honduras.
NIR-derived indices · EGGSTONE engine
Predicted sensory axes · 0–10
Acids run below the comparison — expect a soft, rounded cup rather than sparkle.
An expressive aromatic feedstock — fragrance carries from dry grounds through the cup.
A simpler, more linear flavor — comfort profiles and blends suit it.
Natural sugars are calmer than peers — build sweetness through the Maillard phase.
Lipids and polysaccharides build real weight — holds up in espresso and milk.
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
- 01Layered aroma: trigonelline and amino acids
Both groups of aroma precursors rank very high. Aromas derived from trigonelline combine with Maillard-derived notes from amino acids to create a rich, layered aromatic profile.
Data rationale Trigonelline 96th percentile · Amino acids 78th percentile · Aroma potential 91st percentile
- 02Substantial body and a creamy finish: polysaccharides and lipids
Polysaccharides and lipids rank exceptionally high. This coffee's strengths are its weighty, rich mouthfeel and a smooth, lingering nutty finish.
Data rationale Polysaccharides 96th percentile · Lipids 91st percentile · Body potential 89th percentile
- 03Nutty, chocolatey and savory depth: amino acids
Amino acids participate in Maillard reactions and Strecker degradation, developing complex nut, chocolate and savory notes. Allowing sufficient time for Maillard development can deepen these flavors.
Data rationale Amino acids 78th percentile
- 04Build the profile around richness
Acid-related compounds are relatively low, as are chlorogenic acids, suggesting less tendency toward bitter or smoky character in the source analysis. Focus on rich, sweet-toned flavors and a long finish.
Data rationale Chlorogenic acids 13th percentile · Organic acids 8th 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.