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Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

FREE DOMESTIC SHIPPING ON ALL ORDERS WHEN YOU SPEND $40!

Artist Reserve: Mexico Honorato

Regular price $ 22.00

Unit price per 

only -16 left in stock

ARTIST RESERVE

MEXICO HONORATO

GRILLED PEACH, RED CURRANT, CHOCOLATE CHERRY + APPLE

From the Mixteca highlands of Oaxaca comes this wildly delicious single producer lot from our friend Honorato Aparacio.  His property, tucked below the tiny village of Guadeloupe Buenavista is a true coffee forest, with heirloom varieties planted amongst the wild landscape of Southern Mexico.

We tasted his coffee last year and it was solid, nothing crazy. Then we tasted it in Oaxaca City in March of 2022...BOOM! Fruit bomb.  What changed?  Well word is that Honorato did something different during his fermentation process and he is keeping it a secret.  That’s ok with us, as long as we get to drink it!

Clean and sweet, like a washed process coffee with heavy notes of stone and red fruits such as:  grilled peach, red currant, chocolate cherry, and red fleshed apple. 

Artist: Tyler Kelly


BEAN DETAILS:

ORIGIN: Mixteca, Oaxaca, Mexico
ELEVATION: 1500-2200 masl
VARIETY: Pluma, Typica, Bourbon & Mundo Novo
PRODUCER: Honorato Aparacio
HARVEST: Dec - March
TASTING NOTES: Grilled peach, red currant, chocolate cherry, and red fleshed apple. 
ROAST TYPE: Light

More Info

Oaxaca is an enigma in many ways but also can produce some of the very best cups in the country. Production here is still overwhelmingly driven by original lines of Bourbon and Typica, including the unique Pluma variety in the southern coastal mountains. With 16 distinct indigenous groups/cultures alone, many of which grow coffee, the region is incredibly diverse from an environmental, climatic, and social perspective. There are so many logistical and cost-of-production challenges here but that’s what excites and drives us to get better and bring these lots to more of our roasting clients and their end consumers. These are vibrant, delicious, sweet, sessionable coffees that seem to disappear from your cup because they go down so easily.

Our relationships are the deepest in Oaxaca. We’ve been building up our supply chain from the farm level (producers here average 1-2 hectares) in terms of quality improvement and separations as well as price negotiations and premiums, rather than working from the exporter or co-op level down. Financing is a big challenge farmers face here and we are committed to working creatively to solve this in both the short and long term.

These lots represent an enormous effort of selecting and vetting for quality, and not just in the cup. They all pass strict moisture content and water activity parameters as well. We build all our bulk regional and community lots by evaluating each individual farmer’s deliveries, and we are paying a minimum price that far exceeds the rate that these farmers receive through traditional channels.

Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

IS YOUR COFFEE ORGANIC OR FAIR TRADE?

In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.

WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?

We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.

CAN YOU GRIND MY COFFEE ON WEB ORDERS?

Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.

DO YOU HAVE BREW RECIPES?

These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.

MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?

A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!

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