- Acidity
- 6.5
- Aroma
- 3.4
- Flavor
- 5.2
- Sweetness
- 5.5
- Mouthfeel
- 2.7
- Country
- Honduras
- Region
- Comayagua
- Farm
- Las Tapias
- Variety
- Parainema
- Process
- Natural
- Altitude
- 1200 m
- Harvest
- —
- Lot size
- 30.02 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 36%
Cupped by our partner IHCAFE
Cupping verifies, it doesn’t define. The engine’s chemistry-based prediction stands on its own; IHCAFE’s cupping confirms it at the table.
Las Tapias Parainema Natural shows a clear acidity-forward character. Expect a quieter mouthfeel presence.
Arturo Kilgore farms Las Tapias at 1200 m in Comayagua, Honduras.
NIR-derived indices · EGGSTONE engine
Predicted sensory axes · 0–10
Acids run below the comparison, so expect a soft, rounded cup rather than sparkle.
Average aromatic feedstock, with room to lift florals through Maillard control.
A simpler, more linear flavor that suits comfort profiles and blends.
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 this auction
- 01Fresh, fruit-like sweetness: fructose
Abundant fructose points toward berry and tropical-fruit character.
Data rationale Fructose 87th percentile · Sweetness potential 68th percentile
- 02A rounded body supports the sweetness: polysaccharides
Polysaccharides contribute weight and richness on the palate, supporting the fruit-like sweetness.
Data rationale Polysaccharides 78th percentile
- 03Aroma, sweetness and savory depth: trigonelline
Trigonelline is above the auction average, contributing to a broad range of aromas, sweetness and savory depth.
Data rationale Trigonelline 75th percentile
- 04A smooth finish and an active response
Low chlorogenic acids suggest less tendency toward bitter or smoky character in the source analysis. High water activity points toward active flavor development; measured heat application should help keep the fruit character well defined.
Data rationale Chlorogenic acids 8th percentile · Water activity 75th percentile
Percentiles rank this lot against the other lots in this auction; 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.