La Rosal Parainema Natural
- Acidity
- 7.3
- Aroma
- 3.2
- Flavor
- 6.2
- Sweetness
- 6.0
- Mouthfeel
- 2.5
- Country
- Honduras
- Region
- Planes, Santa María, La Paz
- Farm
- La Rosal
- Variety
- Parainema
- Process
- Natural
- Altitude
- 1450 m
- Harvest
- —
- Lot size
- 157.73 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 64%
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 Rosal Parainema Natural leads with acidity and flavor — a pronounced, expressive profile. Expect a quieter mouthfeel presence.
Gerber Osman Vasquez Pineda farms La Rosal 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.
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
- 01Fresh, fruit-like sweetness: fructose and sucrose
Fructose ranks exceptionally high, pointing toward berry and tropical-fruit character, while sucrose adds caramel-like sweetness. Sweetness potential is very high.
Data rationale Fructose 92nd percentile · Sucrose 76th percentile · Sweetness potential 89th percentile
- 02One of the most active responses in the auction: manage heat carefully
Water activity is among the highest in the auction, suggesting faster reactions and active flavor formation. Use measured heat application to develop balanced body and complex fruit flavors.
Data rationale Water activity 94th percentile
- 03Soft orchard-fruit acidity: malic acid
Abundant malic acid points toward soft acidity reminiscent of apple, pear and peach, complementing the sweetness. Aim to preserve the acid profile.
Data rationale Malic acid 82nd percentile
- 04A smooth finish with defined fruit character
Low chlorogenic acids suggest less tendency toward bitter or smoky character in the source analysis, supporting a clean finish.
Data rationale Chlorogenic acids 23rd percentile · Bitterness potential 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.