Artist Reserve: Mexico Honorato Aparacio (fresh harvest 2026)
ARTIST RESERVE: MEXICO
HONORATO APARACIO
WATERMELON, MUDDLED BERRY, CINNAMON SUGAR, HERSEY'S
Another incredible release from Oaxaca.
Honorato Aparicio has spent decades rebuilding both his farm and his family's coffee legacy. What began with coffee planted by his grandparents has evolved into one of the most expressive lots we've tasted from southern Mexico.
This coffee is wonderfully layered. It opens with bright watermelon and muddled berry before settling into warm cinnamon sugar and a milk chocolate finish reminiscent of Hershey's. Sweet, playful, and unmistakably Oaxaca. There's definitely a little bit of extended fermentation happening here but he's secretive about his process!
Featuring original artwork by Tyler Kelly, don't pet the armadillo!
https://www.instagram.com/oldbaphomet
BEAN DETAILS:
ORIGIN: Santa María Yucuhiti, Oaxaca, Mexico
PRODUCER: Honorato
PROCESS: Washed (see full details below)
ELEVATION: 1375 masl
TASTING NOTES: muddled berry, watermelon, cinnamon sugar, hersey's
ROAST TYPE: Light
Farm Level
About the Producer
Honorato Aparicio is a third-generation coffee producer from the Mixtec community of Yosonicaje in Oaxaca. Born in 1959, he speaks both Mixteco and Spanish and takes immense pride in his community.
When Honorato was 41, he left home in search of work. Returning in 2000, he found the family farm neglected after his father's illness and began rebuilding it from the ground up.
While preserving the traditional coffee varieties planted by his parents and grandparents, Honorato also studied agronomy while working for a local coffee company. That experience prepared him for the devastating rust outbreak of 2013, prompting him to carefully introduce disease-resistant varieties while maintaining the quality and character of his farm.
Today, he continues improving Tierra Roja with the same patience and determination that brought the farm back to life.
Farming
Tierra Roja ("Red Earth") sits near 1,350 masl in Santa María Yucuhiti.
Coffee grows beneath native shade trees including avocado and Inga ("ice cream bean"), creating a healthy, biodiverse canopy that improves soil fertility, water retention, and overall farm resilience.
Rows are carefully spaced to maximize airflow and tree health while companion plants separate each planting row naturally.
Processing
Honorato processes every lot at his own washing station located beside his home.
- Hand-picked ripe cherries
- 18–24 hour fermentation in wooden tanks
- Traditional washed process
- Patio dried for 8–10 days
Simple, careful processing allows the character of Oaxaca and Honorato's farm to shine through.
Why Oaxaca Matters
Oaxaca has become one of the most exciting coffee-producing regions in Mexico, but getting there hasn't been easy.
Years of poorly managed cooperatives left many producers skeptical of buyers and promises. Rather than relying on large organizations, many communities now prefer direct relationships with exporters who consistently pay fair prices and return year after year.
Our sourcing partners at Red Fox have spent years rebuilding that trust through transparency and consistency, allowing producers like Honorato to focus on what they do best: producing exceptional coffee.
Coffee Details
Producer: Honorato Aparicio
Farm: Tierra Roja
Community: Yosonicaje
Municipality: Santa María Yucuhiti
Region: Oaxaca, Mexico
Altitude: 1,350 masl
Farm Size: 6 hectares
Varieties: Pluma & Bourbon
Process: Washed
Fermentation: 18–24 hours in wooden tanks
Drying: 8–10 days on patios
Brew Guide
Filter & Espresso
You bought great coffee. Brew it that way. Below is how we approach extraction at Color — built from years of roasting, tasting, and a lot of dialing in on our favorite brewers: Hoop, Pulsar, UFO, and Origami Air.
Brew how you’d like — but if you want it how we taste it, start here.
REST
Great coffee changes over time. Don’t rush it.
Filter:
→ 2–6 weeks off roast
→ Sweet spot: 3.5–6 weeks
This is where things get cleaner, riper, and more clear. Fruit tones deepen. Structure gets polished and the finish cleans up.
Espresso:
→ 4–6 weeks off roast
You can pull earlier. It’ll be brighter and aromatic. Around week 4, it rounds out and gains density.
If you enjoy tasting evolution like me, just keep brewing and wait for it to get better!
WATER
Water matters more than most variables. We QC with TWW at full strength, the light roast profile, but these coffees truly sparkle with most soft water profiles. Most mountain water is hard so be sure to adjust accordingly. Definitely filter out chlorine and sulfur if using tap water. Apex is making some really cool water drops!
Ideal Range:
→ 30–80 ppm
→ Moderate alkalinity
→ Balanced calcium/magnesium
Softer water increases clarity and perceived sweetness. Harder water can flatten acidity and mute top notes as well as muddy the finish.
FILTER BREWING
Core Philosophy
- Even extraction > aggressive agitation
- Minimize channeling
- Control flow rate
- Your taste is the most important factor!
- Bed Depth is critical, check out Jonathan Gagne’s thoughts on this
We aim for:
- Extraction Yield: 20–23%
- TDS: 1.35–1.55
- Clean, structured sweetness
- The least amount of astringency possible
- No hollow center, flat beds
RATIO
We cup at 1:17
For brewing, we gravitate toward:
- 1:16 – 1:17
- Personal favorite: 1:16.75
- If the coffee is ultra-dense or fruit-forward, push toward 1:17. If you want more saturation and body, lean toward 1:16.
GRIND
Medium-fine for most flat-bottom / hybrid brewers.
You should see:
- Even drawdown
- No stalling
- No rushing
- See Jonathan Gagne’s bed depth post
If it tastes:
- Sour → grind finer or reduce chanelling
- Bitter/astringent/dry → grind coarser
- Thin → increase extraction (finer or hotter water)
BREWERS WE LOVE
Hoop
Low agitation. High clarity. One pour.
Let gravity do the work. Make sure to break the crust when you finish pouring.
Use a metal aeropress filter if you’re struggling with choking and/or slow draw downs.
Pulsar
Excellent for brewing for 2 people.
Aim for doses 25g - 30g to reduce channeling risk.
Bloom with the valve closed. Open after the first pour.
UFO
Expressive, modern clarity.
Great for highlighting fruit structure. Forgiving.
We love the sibarist filters.
Origami Air
Run conical filters for clarity, flat-bottom for structure.
Control your pour pattern — even spirals, minimal disturbance.
Thermally stable, easy pour over option.
POUR OVER POUR STRUCTURE (General Framework)
For a 1:16–1:17 brew:
- Bloom: 2–3x coffee weight (45–60g for 21.5g dose)
- 60 sec bloom
- 2–3 controlled center-out pours
- Avoid heavy swirling or stirring
- Let it draw down naturally with a light rattle after the last pour. Agitation increases extraction — use it intentionally.
ESPRESSO
Rest longer. Be patient.
Starting Parameters:
- 1:2 – 1:2.5 ratio
- 25–35 sec
- 93–95°C
- Adjust based on roast level and density
These coffees often open up at slightly higher extraction. Don’t be afraid of longer shots if they remain sweet and structured. More shot volume = more extraction.
You’re looking for:
- Dense sweetness
- No harsh finish
- Lingering fruit or chocolate clarity
- Structured acidity, not sharpness
If it’s thin → grind finer or increase ratio
If it’s harsh → coarsen or lower temp slightly
WHAT WE’RE TASTING AT OPTIMAL EXTRACTION
- Saturated sweetness
- Clear fruit articulation
- No hollow mid-palate
- Weight without heaviness
- Long finish
When you hit it right, it feels polished. Not loud. Not dull. Just complete.
FINAL NOTES
- Rest matters.
- Water matters more.
- Extraction is measurable.
- But taste is king.
Brew whenever you’d like. Track changes. Stay curious.
If you dial something incredible on your Hoop, Pulsar, UFO, or Origami Air — tell us.
We’re always chasing better coffee.
— Color Coffee
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?