Artist Reserve: Mexico Honorato Aparacio
ARTIST RESERVE: MEXICO
HONORATO APARACIO
ORANGE, STRAWBERRIES + AMARETTO
BEAN DETAILS:
ORIGIN: Oaxaca, Mexico
PRODUCER: Honorato
PROCESS: Washed (see full details below)
ELEVATION: masl
TASTING NOTES: orange fruits, strawberries, 7 layer bars, and amaretto.
ROAST TYPE: Light
Farm Level
Honorato - Third Generation Coffee Producer Yosonicaje
Producer Profile
Honorato is a third-generation coffee producer born in 1959 who takes great pride in his community of Yosonicaje. He speaks both Mixteco and Spanish, representing the rich cultural heritage of his region.
Journey & Resilience
At age 41, Honorato left his community in search of better job opportunities. He returned in 2000 and faced the challenge of starting from scratch—his father, who would have maintained the farm in his absence, had fallen ill. Honorato dedicated himself to revitalizing the farm while preserving many of the varieties that his grandparents and parents had planted.
In 2010, Honorato's father passed away, leaving him fully in charge of the farm. That same year, he obtained employment with a coffee company where he gained valuable knowledge about farm management and agronomy. This experience taught him about potential threats to coffee plants, prompting him to replant with rust and borer-resistant varieties. When these pests arrived in 2013, a large portion of both his traditional plants and newer hybrids survived without damage.
Farm Operations - Tierra Roja
Processing Methods
Honorato operates his own washing station at his house, where he:
- Ferments coffee in wooden tanks for 18-24 hours
- Dries coffee on patios for 8-10 days
Agricultural Practices
At his farm Tierra Roja ("Red Earth" in Spanish), Honorato employs careful spacing:
- Row Distance: 2 meters between rows
- Plant Distance: 1.5 meters between seedlings
- Row Separation: Strategic placement of plants to separate rows and maintain proper coffee tree spacing
Shade Management
Honorato uses native trees including ice cream bean trees and avocado to provide shade for his coffee trees. These shade trees offer multiple benefits:
- Natural shade coverage
- Food production
- Ornamental value
- Medicinal properties
- Construction materials
- Water retention
The Oaxaca Sourcing Landscape
Unique Challenges & Opportunities
The Oaxaca sourcing landscape is uniquely decentralized, presenting both challenges and opportunities for sourcing companies and the communities they work with. Unlike many other parts of Latin America, associations and cooperatives are not as integral to the structure in Oaxaca.
Historical Context
The absence of strong cooperative structures stems from past mismanagement by cooperatives in the region. This dynamic led producers to seek trustworthy direct buyers and pursue higher prices for their coffee through direct trade relationships.
Market Evolution
Several factors have contributed to the current direct trade landscape in Oaxaca:
- Producer Initiative: A decade-long push by producers to find direct buyers and secure higher prices
- Quality Recognition: National and regional competitions (including those held by Red Fox) have increased attention to Oaxacan coffee as a specialty product
- Producer Confidence: Competitions have bolstered producer confidence in their coffee's value
- Local Market Development: Mexico's developed specialty café scene has created a local roasting market willing to purchase high-quality coffee
- Buyer Standards: Producers seek buyers who offer high prices, reliable payment, and year-over-year consistency
Trust & Relationship Building
Rebuilding broken trust has been the most challenging aspect of sourcing work in Oaxaca. Many buyers over the years have made promises of high prices but failed in delivery. This history has made Oaxacan producers particularly sensitive to trusting buyers for future payment.
Financing has become a crucial component, as producers are especially wary of delayed payment arrangements. Through consistent delivery on promises year after year, trust has gradually increased, leading to:
- Producers bringing family, friends, and neighbors into relationships
- Voluntary community organization
- Stronger, more sustainable partnerships
The communities in this region have been waiting for honest buyers who treat their product with respect, and establishing that trust has created a foundation for meaningful, long-term relationships.
General Brewing Instructions
- 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
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
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?