- Acidity
- 8.0
- Aroma
- 3.0
- Flavor
- 6.8
- Sweetness
- 5.7
- Mouthfeel
- 2.3
- Country
- Honduras
- Region
- Peña Blanca
- Farm
- El Plan
- Variety
- Parainema
- Process
- Washed
- Altitude
- 1400 m
- Harvest
- —
- Lot size
- 117.21 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 77%
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 Plan Parainema Washed leads with acidity and flavor — a pronounced, expressive profile. Expect a quieter mouthfeel presence.
Leonela Villanueva farms El Plan at 1400 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.
Clean, well-defined flavor potential — focus the roast around the cup’s own character.
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
- 01Sugar and acid in balance: monosaccharides, glucose, sucrose and organic acids
Both sugars and organic acids rank exceptionally high. Aim to express deep sweetness alongside bright acidity. Flavor potential also ranks very high.
Data rationale Monosaccharides 98th percentile · Glucose 96th percentile · Organic acids 97th percentile · Flavor potential 90th percentile
- 02Preserve bright, lively acidity: citric acid
Abundant citric acid points toward citrus-like acidity. Aim to preserve the acid profile.
Data rationale Citric acid 80th percentile · Acidity potential 82nd percentile
- 03Fruit and malt complexity: diterpenes
Abundant diterpenes point toward additional flavor complexity.
Data rationale Diterpenes 89th percentile
- 04Clarity and a smooth finish
Low lipid levels suggest a clear, transparent mouthfeel, while low caffeine supports a clean finish. With this rich sugar profile, sufficient sweetness can develop without pushing caramelization too far.
Data rationale Lipids 3rd percentile · Caffeine 7th 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.