María Bonita Geisha Manzana Anaerobic Washed
- Acidity
- 5.5
- Aroma
- 4.3
- Flavor
- 3.9
- Sweetness
- 3.5
- Mouthfeel
- 3.5
- Country
- Honduras
- Region
- Chinacla, La Paz
- Farm
- María Bonita
- Variety
- Geisha Manzana
- Process
- Anaerobic Washed
- Altitude
- 1700 m
- Harvest
- —
- Lot size
- 32.59 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 56%
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.
María Bonita Geisha Manzana Anaerobic Washed reads as a balanced, even-keeled cup across all axes. Expect a quieter sweetness presence.
Pedro Turcios farms María Bonita at 1700 m in Chinacla, La Paz, Honduras.
NIR-derived indices · EGGSTONE engine
Predicted sensory axes · 0–10
Acids run below the comparison — expect a soft, rounded cup rather than sparkle.
An expressive aromatic feedstock — fragrance carries from dry grounds through the cup.
A simpler, more linear flavor — comfort profiles and blends suit it.
Natural sugars are calmer than peers — build sweetness through the Maillard phase.
Lipids and polysaccharides build real weight — holds up in espresso and milk.
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
- 01Nutty, chocolatey and savory depth: exceptionally high amino acids
Amino acids rank among the highest in the library. Maillard reactions and Strecker degradation develop complex flavors that combine with anaerobic fermentation character to add depth.
Data rationale Amino acids 96th percentile · Trigonelline 94th percentile · Aroma potential 87th percentile
- 02Chocolate and cocoa character: caffeine derivatives
Caffeine derivatives, including theobromine, are above the library average. In the source analysis, these are associated with chocolate and cocoa character, a smooth texture and savory depth.
Data rationale Caffeine derivatives 62nd percentile
- 03Full body: polysaccharides and lipids
Abundant polysaccharides and lipids provide richness, weight and a smooth, lingering finish that supports the fermentation character.
Data rationale Polysaccharides 92nd percentile · Lipids 89th percentile
- 04A fast-responding coffee: manage heat carefully
Water activity is very low, suggesting a rapid response during roasting. Use measured heat application to develop complex flavors evenly and avoid a one-dimensional cup.
Data rationale Water activity 1st 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.