Toca, Espresso aus Mexiko

Toca - Green Coffee Information

How we would prepare Toca

Tell me more about Toca

The project's official name in Mexico is "Tlapajti"—in the locally spoken Nahuatl language of the project region, this means "Those who heal." The name came from a producer in the community. She said that they were now healing Mother Earth and were therefore "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. Ensambles is now working to get the producers certified organic. The first producers achieved organic certification in spring 2025. The roast coffee currently available is not yet certified organic. In 2024, we founded a Microbeneficio with the producers, Ensambles, and our friends at 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 processing services to other producers in the region as well, diversifying their activities. The next step is the gradual development of a small Biofábrica , where the cooperative will produce its own organic fertilizer.

Why does the coffee taste the way it does?

Coffees from the region around Zongolica have a medium to full body. The area around the community of Apixtepec, where the producers live, is often shrouded in rain clouds rolling inland from the Atlantic. It is often cool, and the coffee cherries ripen slowly. This slow growth gives the coffee its complexity, a delicate citrus acidity, and high inherent sweetness. Its smooth texture comes from the careful selection of the cherries.

How do we roast this coffee?

We roast Toca in a 30 kg batch in our roaster, filling the drum to capacity. At 15 minutes, it is one of our longest roasts. This emphasizes the more classic notes, such as rock candy. Development time is 15%. We start with a soak, leaving the gas at minimum for 1 minute before increasing the energy to 70%. After that, we let the coffee and the roaster do their work, intervening again only at 10 minutes to gradually reduce the gas.

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