Utopía Pacamara Washed

Cupping verifies — it doesn’t define. The engine’s chemistry-based prediction stands on its own; the panel confirms it at the table.

Utopía Pacamara Washed leads with acidity and flavor — a pronounced, expressive profile. Expect a quieter mouthfeel presence.

Daniel Mendoza Argueta

UtopíaSanta Ana, Honduras

Daniel Mendoza Argueta farms Utopía at 1680 m in Santa Ana, Honduras.

1. 01
   A balanced foundation with room to shape the profile

   A relatively even profile across all six dimensions gives you flexibility to emphasize either brightness or sweetness. Adapt the roast to your target cup profile.

   Data rationale Most of the 6 dimensions fall between the 40th and 77th percentiles

2. 02
   Bright, lively acidity: organic and citric acids

   Abundant organic and citric acids point toward citrus-like acidity. Preserving the acid profile should bring the flavor character into focus.

   Data rationale Organic acids 85th percentile · Citric acid 76th percentile

3. 03
   Sweetness provides support: monosaccharides and glucose

   Abundant monosaccharides and glucose provide a basis for deeper sweetness during caramelization, balancing the acidity.

   Data rationale Monosaccharides 89th percentile · Glucose 81st percentile

4. 04
   Diterpenes and Pacamara mouthfeel

   Diterpenes are associated here with fruit and malt notes and textural complexity, while the variety's character provides a moderate sense of weight on the palate.

   Data rationale Diterpenes 81st percentile · Body potential 41st 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.