Toca, espresso from Mexico

Toca - Green Coffee Info

How we would prepare the Toca

Tell me more about Toca

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

What is the Toca project about?

First, a cooperative was founded, which was newly established in 2024. Now, Ensambles is working to bring the producers to organic certification. The first producers achieved organic certification in spring 2025. The current roasted coffee is not yet organic certified. In 2024, we established a microbeneficio with the producers, Ensambles, and our friends from Black Hen Roastery as a co-investment. The microbeneficio is a processing plant for coffee. The producers built it and now operate it themselves. They can now offer processing services to other producers in the region and diversify their activities. Next on the agenda is the gradual establishment of a small biofábrica, where the cooperative will produce its own organic fertilizer.

Why does the coffee taste the way it does?

The coffees from the Zongolica region have a medium to high body. The area around the community of Apixtepec, where the producers live, is often engulfed in rain clouds pushed inland from the Atlantic. It is often cool, and the coffees ripen slowly. This slow growth gives the coffee its complexity, a citrusy-delicate acidity, and a high underlying 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 fully load the drum. With a roasting time of 15 minutes, this coffee is one of our longest roasts. This emphasizes the more classic notes like rock sugar. The development time is 15%. We start with a soak, meaning we turn the gas down to minimum for 1 minute before increasing it to 70% energy. After that, we let the coffee and the roaster do their work and only intervene again at 10 minutes, gradually reducing the gas.

How do we describe Toca?

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