| ROAST LEVEL | TASTE PROFILE | COFFEE EXAMPLE | |
| LIGHT |
86 to 100 |
Fruits, Sweet | Kenya Blue Mountain AA (89) |
| MEDIUM | 70 to 85 | Caramelized Sugar, Mellow | Team (80) |
| DARK | 44 to 69 | Smoky, Dark Chocolate | St. Vincent (61) |
| VERY DARK | 20 to 43 | Very Smoky, Liquorice, Burnt | Full French (34) |
*Higher numbers = Lighter roast
*Lower numbers = Darker roast
£8.00 Medium Roast 84
| ROAST LEVEL | TASTE PROFILE | COFFEE EXAMPLE | |
| LIGHT |
86 to 100 |
Fruits, Sweet | Kenya Blue Mountain AA (89) |
| MEDIUM | 70 to 85 | Caramelized Sugar, Mellow | Team (80) |
| DARK | 44 to 69 | Smoky, Dark Chocolate | St. Vincent (61) |
| VERY DARK | 20 to 43 | Very Smoky, Liquorice, Burnt | Full French (34) |
*Higher numbers = Lighter roast
*Lower numbers = Darker roast
Los Hermanos Luna comes from the two farms of brothers Cimitrio and Hermilo Luna located in San Augustin Loxicha in Oaxaca’s Sierra Sur mountain range. The Sierra Sur lies to the south of Oaxaca city, toward the Pacific Ocean and the southern slopes roll down towards the west coast of the state.
Alongside bourbon, much of the Luna’s coffee is the local Pluma Hidalgo variety. Pluma Hidalgo is a mutation of Typica that originated in the nearby town of Pluma Hidalgo in the nineteenth century. The variety has made this part of Oaxaca quite famous for its coffee and there has been a movement for several years to secure a Denomination of Origin for Pluma coffees from this region.
The town was founded during the Mexican Independence movement and the name Pluma Hidalgo is derived from a regular cloud that forms in the shape of a feather or pluma and from Miguel Hidalgo y Costilla one of the prominent leaders of the movement.
Pluma Hidalgo, Bourbon
1650 - 1800 metres above sea level
Washed
Red Sapote / Cherry / Dates
