- Acidity
- 7.7
- Aroma
- 3.0
- Flavor
- 6.4
- Sweetness
- 5.7
- Mouthfeel
- 2.3
- Country
- Honduras
- Region
- Peña Blanca
- Farm
- La Peña
- Variety
- Pacas · Parainema
- Process
- Washed
- Altitude
- 1700 m
- Harvest
- —
- Lot size
- 125.88 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 86%
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 Peña Pacas · Parainema Washed leads with acidity and flavor — a pronounced, expressive profile. Expect a quieter mouthfeel presence.
Denilson Madrid farms La Peña at 1700 m in Peña Blanca, 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.
Flavor complexity tracks the comparison.
Sweetness feedstock sits near the comparison.
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
- 01Clean sweetness: glucose and sucrose
Clean, bright sweetness associated with glucose is complemented by the caramel-like sweetness of sucrose.
Data rationale Glucose 87th percentile · Monosaccharides 86th percentile · Sucrose 85th percentile
- 02Bright, fresh acidity: organic acids
Abundant organic acids support bright, fresh acidity. Aim to preserve the acid profile.
Data rationale Organic acids 90th percentile · Acidity potential 69th percentile
- 03Fruit and malt complexity: diterpenes
Diterpenes are above the library average, pointing toward additional flavor complexity.
Data rationale Diterpenes 73rd percentile
- 04Clarity and a smooth finish
Low lipid levels suggest a clear, clean mouthfeel, while low caffeine supports a finish with less bitterness.
Data rationale Lipids 7th percentile · Caffeine 15th 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.