- Acidity
- 7.6
- Aroma
- 3.7
- Flavor
- 6.2
- Sweetness
- 4.9
- Mouthfeel
- 2.8
- Country
- Honduras
- Region
- Planes, Santa María, La Paz
- Farm
- La Benita
- Variety
- Parainema
- Process
- Washed
- Altitude
- 1450 m
- Harvest
- —
- Lot size
- 195.85 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 92%
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.
La Benita Parainema Washed leads with acidity and flavor for a pronounced, expressive profile. Expect a quieter mouthfeel presence.
Stefany Janory Almendarez farms La Benita at 1450 m in Planes, Santa María, La Paz, Honduras.
NIR-derived indices · EGGSTONE engine
Predicted sensory axes · 0–10
Acid load sits near the comparison, giving 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 this auction
- 01Bright, fresh acidity: organic and citric acids
Abundant organic and citric acids support bright acidity. Aim to preserve the acid profile.
Data rationale Organic acids 89th percentile · Citric acid 73rd percentile
- 02Deeper sweetness: monosaccharides and glucose
Abundant monosaccharides and glucose provide a basis for toasted flavors and deep, browned-sugar sweetness during caramelization.
Data rationale Monosaccharides 90th percentile · Glucose 80th percentile
- 03Fruit and malt complexity: diterpenes
Diterpenes are above the auction average, pointing toward additional flavor complexity.
Data rationale Diterpenes 74th percentile · Flavor potential 70th percentile
- 04A relatively fast response: manage heat carefully
Low water activity suggests a faster response during roasting. Use measured heat application to develop complexity and avoid a one-dimensional cup.
Data rationale Water activity 22nd 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.