- Acidity
- 7.6
- Aroma
- 3.7
- Flavor
- 6.2
- Sweetness
- 4.9
- Mouthfeel
- 2.8
- Country
- Honduras
- Region
- Planes, Santa María, La Paz
- Farm
- La Benita
- Variety
- Parainema
- Process
- Washed
- Altitude
- 1450 m
- Harvest
- —
- Lot size
- 195.85 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 92%
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.
La Benita Parainema Washed leads with acidity and flavor — a pronounced, expressive profile. Expect a quieter mouthfeel presence.
Stefany Janory Almendarez farms La Benita at 1450 m in Planes, Santa María, La Paz, Honduras.
NIR-derived indices · EGGSTONE engine
Predicted sensory axes · 0–10
Acid load sits near the comparison — enough lift without dominating.
Average aromatic feedstock — room to lift florals through Maillard control.
Flavor complexity tracks the comparison.
Sweetness feedstock sits near the comparison.
Medium weight — versatile across brew methods.
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
- 01Bright, fresh acidity: organic and citric acids
Abundant organic and citric acids support bright acidity. Aim to preserve the acid profile.
Data rationale Organic acids 89th percentile · Citric acid 73rd percentile
- 02Deeper sweetness: monosaccharides and glucose
Abundant monosaccharides and glucose provide a basis for toasted flavors and deep, browned-sugar sweetness during caramelization.
Data rationale Monosaccharides 90th percentile · Glucose 80th percentile
- 03Fruit and malt complexity: diterpenes
Diterpenes are above the library average, pointing toward additional flavor complexity.
Data rationale Diterpenes 74th percentile · Flavor potential 70th percentile
- 04A relatively fast response: manage heat carefully
Low water activity suggests a faster response during roasting. Use measured heat application to develop complexity and avoid a one-dimensional cup.
Data rationale Water activity 22nd 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.