- Acidity
- 6.4
- Aroma
- 4.2
- Flavor
- 5.1
- Sweetness
- 4.5
- Mouthfeel
- 3.0
- Country
- Honduras
- Region
- Santa Bárbara
- Farm
- El Olingo
- Variety
- Geisha
- Process
- Natural
- Altitude
- 1500 m
- Harvest
- —
- Lot size
- 68.1 kg
- Moisture
- —
- Density
- —
- TUS uniformity
- 61%
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.
El Olingo Geisha Natural shows a clear acidity-forward character. Expect a quieter mouthfeel presence.
Carlos Madrid farms El Olingo at 1500 m in Santa Bárbara, Honduras.
NIR-derived indices · EGGSTONE engine
Predicted sensory axes · 0–10
Acid load sits near the comparison, giving enough lift without dominating.
Average aromatic feedstock, with room to lift florals through Maillard control.
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
- 01Aroma is the strength: trigonelline
Abundant trigonelline contributes to a wide range of aromas, sweetness and savory depth, helping bring out the aromatic character of this natural Geisha.
Data rationale Trigonelline 89th percentile · Aroma potential 82nd percentile
- 02A rounded body: polysaccharides and lipids
Polysaccharides contribute weight and richness, while lipids add smoothness and persistence, supporting the aromatic profile.
Data rationale Polysaccharides 88th percentile · Lipids 58th percentile
- 03Build toasted sweetness through Maillard development: amino acids and polysaccharides
Maillard reactions involving amino acids, together with sugars released as polysaccharides break down, provide a route to toasted flavors and deeper sweetness.
Data rationale Polysaccharides 88th percentile · Amino acids 47th 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.