- Acidity
- 8.0
- Aroma
- 2.7
- Flavor
- 6.7
- Sweetness
- 5.9
- Mouthfeel
- 2.3
- Country
- Honduras
- Region
- Santa Bárbara
- Farm
- El Rubí
- Variety
- Parainema
- Process
- Washed
- Altitude
- 1450 m
- Harvest
- —
- Lot size
- 91.49 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.
El Rubí Parainema Washed leads with acidity and flavor — a pronounced, expressive profile. Expect a quieter mouthfeel presence.
Jeniffer Madrid farms El Rubí at 1450 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: glucose and monosaccharides
Glucose, associated here with clean, bright and gentle sweetness, ranks exceptionally high. During caramelization, aim to build sweetness and body alongside caramel, nut and chocolate notes.
Data rationale Glucose 94th percentile · Monosaccharides 95th percentile · Sucrose 92nd percentile
- 02Bright, lively acidity: organic and citric acids
Abundant organic and citric acids point toward vibrant, citrus-like acidity. Preserve the acid profile to maintain balance with sweetness.
Data rationale Organic acids 93rd percentile · Citric acid 79th percentile
- 03Fruit and malt complexity: diterpenes
Abundant diterpenes point toward greater complexity in flavor and texture.
Data rationale Diterpenes 87th percentile · Flavor potential 86th percentile
- 04Washed clarity
Low lipids suggest a clear, transparent mouthfeel, while low caffeine supports a smooth finish. Keep sweetness and acidity distinct and well defined.
Data rationale Lipids 4th percentile · Caffeine 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.