- Acidity
- 8.2
- Aroma
- 3.3
- Flavor
- 6.8
- Sweetness
- 5.3
- Mouthfeel
- 3.0
- Country
- Honduras
- Region
- Francisco Morazán
- Farm
- El Pino
- Variety
- Geisha
- Process
- Washed
- Altitude
- 1700 m
- Harvest
- —
- Lot size
- 35.28 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 91%
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 Pino Geisha Washed leads with acidity and flavor — a pronounced, expressive profile. Expect a quieter mouthfeel presence.
Juan de Dios Medina farms El Pino at 1700 m in Francisco Morazán, Honduras.
NIR-derived indices · EGGSTONE engine
Predicted sensory axes · 0–10
Rich organic and malic acids point to bright, lively acidity — it comes alive in light-to-medium roasts.
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.
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
- 01The auction's highest-scoring lot: bright, vibrant citrus acidity
Citric acid ranks exceptionally high. Bright, lively acidity associated with citrus character is central to this coffee. Preserving the acid profile is the clearest route to expressing its potential.
Data rationale Cup score 88.02 · Citric acid 92nd percentile · Organic acids 89th percentile · Acidity potential 87th percentile
- 02Sweetness supports the acidity: monosaccharides and glucose
Abundant monosaccharides and glucose provide a basis for deeper sweetness and browned-sugar flavors during caramelization, balancing the acidity.
Data rationale Monosaccharides 96th percentile · Glucose 91st percentile
- 03Fruit and malt complexity: diterpenes
Diterpenes rank exceptionally high, pointing toward fruit and malt notes that add layers to this Geisha's flavor profile.
Data rationale Diterpenes 94th percentile · Flavor potential 89th percentile
- 04Layers of nut and chocolate: amino acids and caffeine derivatives
Amino acids contribute nutty and chocolatey notes through Maillard reactions. Caffeine derivatives are associated here with cocoa nuances and savory depth, adding further complexity.
Data rationale Amino acids 71st percentile · Caffeine derivatives 70th 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.