La Encantada Geisha Emperador Washed
- Acidity
- 7.8
- Aroma
- 2.9
- Flavor
- 6.3
- Sweetness
- 5.5
- Mouthfeel
- 2.7
- Country
- Honduras
- Region
- San José, La Paz
- Farm
- La Encantada
- Variety
- Geisha Emperador
- Process
- Washed
- Altitude
- 1500 m
- Harvest
- —
- Lot size
- 92.09 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 72%
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.
La Encantada Geisha Emperador Washed leads with acidity and flavor — a pronounced, expressive profile. Expect a quieter mouthfeel presence.
María Tránsito Argueta Torres farms La Encantada at 1500 m in San José, La Paz, 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.
Flavor complexity tracks the comparison.
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
- 01Vibrant citrus acidity: citric acid
Abundant citric acid points toward bright, lively citrus-like acidity. Aim to preserve the acid profile.
Data rationale Citric acid 80th percentile · Acidity potential 75th percentile
- 02Sweetness brings balance: glucose and monosaccharides
Clean, bright sweetness associated with glucose and deeper sweetness associated with monosaccharides help balance the acidity.
Data rationale Glucose 82nd percentile · Monosaccharides 83rd percentile
- 03Fruit and malt complexity: diterpenes
Abundant diterpenes point toward greater complexity in flavor and texture.
Data rationale Diterpenes 79th percentile
- 04Clarity and a clean finish
Low lipids and polysaccharides suggest a clear, clean cup, while low caffeine supports a clean finish. Put flavor and acidity at the forefront to bring out this lot's appeal.
Data rationale Lipids 20th percentile · Caffeine 22nd 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.