Toca - Espresso and coffee from Mexico

No other coffee has as much impact as this one. It comes from our Tlapajti project in Mexico, which supports a small cooperative on its journey to self-determined, sustainable coffee production . The coffee has a syrupy body, notes of dark chocolate, rock candy, and citrus acidity.

Toca - Green Coffee Information

Taste: Dark chocolate, rock candy, citrus

Origin: Sierra de Zongolica, Veracruz, Mexico

Producer : Citlal Coffee Cooperative

Varieties: Guernica, Typica, Bourbon, Catimores

Post-harvest process: pulped, fermented with water, washed

Arrived at the roastery: annually in August/September

This is how we would prepare the Toca

Tell me more about Toca

The official name of the project in Mexico itself is " Tlapajti " means " those who heal" in the local Nahuátl language spoken in the project region. The name came from a producer within the community itself. She said that they were now healing Mother Earth and therefore were "Tlapajti." In spring 2022, we launched the Tlapajti project in Mexico with Ensambles Cafés Mexicanos.

What is the Toca project about?

First, a cooperative was founded , which was reconstituted in 2024. Now, ensembles are in the process of bringing the producers to organic certification. The first producers achieved organic certification in spring 2025. In 2024, we founded a microbeneficio with the producers, ensembles, and our friends from the Black Hen roastery and set it up as a co-investment . The microbeneficio is a coffee processing facility. The producers built it and now operate it themselves. They can now offer the processing service to other producers in the region, diversifying their activities. The next step is the gradual construction of a small biofactory , where the cooperative will produce its own organic fertilizer.

Why does coffee taste the way it does?

The coffees from the Zongolica region are medium to full-bodied. The area around the Apixtepec community, where the producers live, is often immersed in rain clouds that are pushed inland from the Atlantic. It is often cool, and the coffees ripen slowly. This slow growth gives the coffee its complexity, a delicate citrus acidity , and a high base sweetness . The soft texture comes from the careful selection of the cherries.

How do we roast this coffee?

We roast the Toca as a 30 kg batch in our roaster, so we use the drum to its full potential. With a 15-minute roasting time, this coffee is one of our longest roasts . This way, we emphasize the more classic notes like rock candy. The development time is 15%. We start with a soak , leaving the gas at minimum for 1 minute before increasing the power to 70%. After that, we let the coffee and the roaster do their work, only intervening again at the 10-minute mark and gradually reducing the gas.

How do we describe Toca?

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