- Acidity
- 8.0
- Aroma
- 3.1
- Flavor
- 6.9
- Sweetness
- 5.7
- Mouthfeel
- 2.4
- Country
- Honduras
- Region
- Santa Bárbara
- Farm
- El Caminito
- Variety
- Geisha
- Process
- Honey
- Altitude
- 1550 m
- Harvest
- —
- Lot size
- 93.36 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 63%
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 Caminito Geisha Honey leads with acidity and flavor — a pronounced, expressive profile. Expect a quieter mouthfeel presence.
Leonela Vanesa Madrid farms El Caminito at 1550 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.
Average aromatic feedstock — room to lift florals through Maillard control.
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
- 01Bright, fresh acidity: organic acids
Organic acids rank among the highest in the library. The acids retained after roasting contribute brightness, fresh fruit-like acidity and balance. Design the profile to preserve this acid character.
Data rationale Organic acids 99th percentile · Citric acid 76th percentile · Acidity potential 82nd percentile
- 02Sugar-driven sweetness supports the acidity: sucrose and monosaccharides
In this honey-processed lot, sucrose supports caramel-like sweetness, while monosaccharides contribute toasted notes, deeper sweetness and browned-sugar flavors. Aim for sweetness that follows naturally behind the acidity.
Data rationale Monosaccharides 98th percentile · Glucose 95th percentile · Sucrose 92nd percentile
- 03Fruit and malt complexity: diterpenes
Abundant diterpenes are associated in this analysis with fruit and malt notes formed during thermal breakdown, adding layers to this Geisha's flavor profile.
Data rationale Diterpenes 89th percentile · Flavor potential 91st percentile
- 04Tea-like clarity and a clean finish
Low lipid levels point toward a light, tea-like mouthfeel, while low caffeine supports a finish with less bitterness. Keep the delicate floral notes unobscured; if more weight is needed, adjust brew strength.
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.