- Acidity
- 6.4
- Aroma
- 4.2
- Flavor
- 5.1
- Sweetness
- 4.5
- Mouthfeel
- 3.0
- Country
- Honduras
- Region
- Santa Bárbara
- Farm
- El Olingo
- Variety
- Geisha
- Process
- Natural
- Altitude
- 1500 m
- Harvest
- —
- Lot size
- 68.1 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 61%
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 Olingo Geisha Natural shows a clear acidity-forward character. Expect a quieter mouthfeel presence.
Carlos Madrid farms El Olingo at 1500 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.
An expressive aromatic feedstock — fragrance carries from dry grounds through the cup.
Flavor complexity tracks the comparison.
Sweetness feedstock sits near the comparison.
Medium weight — versatile across brew methods.
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
- 01Aroma is the strength: trigonelline
Abundant trigonelline contributes to a wide range of aromas, sweetness and savory depth, helping bring out the aromatic character of this natural Geisha.
Data rationale Trigonelline 89th percentile · Aroma potential 82nd percentile
- 02A rounded body: polysaccharides and lipids
Polysaccharides contribute weight and richness, while lipids add smoothness and persistence, supporting the aromatic profile.
Data rationale Polysaccharides 88th percentile · Lipids 58th percentile
- 03Build toasted sweetness through Maillard development: amino acids and polysaccharides
Maillard reactions involving amino acids, together with sugars released as polysaccharides break down, provide a route to toasted flavors and deeper sweetness.
Data rationale Polysaccharides 88th percentile · Amino acids 47th 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.