- Acidity
- 6.8
- Aroma
- 4.3
- Flavor
- 5.6
- Sweetness
- 4.7
- Mouthfeel
- 3.1
- Country
- Honduras
- Region
- Chinacla, La Paz
- Farm
- María Bonita
- Variety
- Geisha · Sidamo
- Process
- Washed
- Altitude
- 1700 m
- Harvest
- —
- Lot size
- 21.83 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 47%
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 · Sidamo Washed shows a clear acidity-forward character. Expect a quieter mouthfeel presence.
Pedro Turcios farms María Bonita at 1700 m in Chinacla, La Paz, 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
- 01Put aroma first: trigonelline
Abundant trigonelline contributes to a wide range of aromas, as well as sweetness and savory depth. Make aromatic expression the focus of the profile.
Data rationale Trigonelline 87th percentile · Aroma potential 87th percentile
- 02A rounded body: polysaccharides
Polysaccharides contribute weight and richness on the palate. Sugars released during their breakdown can also contribute to texture and savory depth.
Data rationale Polysaccharides 84th percentile · Body potential 59th percentile
- 03Organic acids provide balance
Organic acids are above the library average, suggesting enough acidity to bring balance to the cup. Use this acidity to connect the aromatic profile with the body.
Data rationale Organic acids 69th 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.