BestsellerTraditional - Whole Bean Coffee
Classic washed specialty coffee with a medium-dark roast. Clean, balanced, and full-bodied with warm notes of dark chocolate, brown sugar, and toasted nuts.
250 gr1 kg
From SEK 142
Tasting notes
- Caramel
- Red Fruits
- Piloncillo
Modern - Whole Bean Coffee
Contemporary specialty coffee featuring honey and natural processes with a medium-light roast. Bright and sweet with vibrant citrus, stone fruit, and floral notes.
SEK 154
Size
Quantity
1
Whole bean, roasted fresh every week in Toluca.
Get to know it
Our Modern coffee represents the contemporary wave of specialty coffee. Featuring honey and natural processes, we showcase the bean’s natural sweetness and vibrant character through a lighter approach to roasting.
The Style
Honey and natural processing methods allow the fruit of the coffee cherry to influence the final cup, creating layers of sweetness and complexity. Combined with a medium-light roast, this approach preserves the bean’s intrinsic brightness and delicate aromatics — a celebration of modern coffee craftsmanship.
Flavor Profile
A vibrant, nuanced cup with a medium-light roast profile. Expect bright notes of citrus fruit, stone fruit, and floral aromatics. The honey process adds a natural sweetness and silky body, while maintaining a crisp, clean finish.
Coffee details
- Origin
- Mexico
- Region
- Nayarit
- Variety
- Typica, Caturra, Bourbon
- Process
- Honey
- Altitude
- 1600 masl
Third-generation Nayarit coffee from Gerardo Vázquez Rangel — one of Mexico's first certified Q-graders.
Brewing guides
Cold brew
Cold brew
A smooth, low-acidity concentrate brewed cold over 12–18 hours — make a batch, keep it in the fridge, and dilute to taste all week.
Immersion
Percolator
Stovetop percolator coffee, done right — a coarse grind, gentle heat, and a prompt pull keep this recirculating brewer from turning bitter.
Espresso
Moka pot
Rich, concentrated stovetop coffee done right — pre-boiled water, low heat, and pulling it off the moment it flows to keep it sweet, not bitter.
Immersion
AeroPress
Quick, smooth and forgiving — a simple 1:18 AeroPress recipe with a 2-minute steep and a slow press.
Immersion
French press
A clean, full-bodied immersion brew — a simple 1:15 recipe with a 4-minute steep and the skim-don't-press finish for a grit-free cup.
Pour-over
Orea O1 pour-over
Our house pour-over on the flat-bottom Orea O1 — a 1:18 recipe with a 60 g bloom and three even pours for a clean, balanced cup.
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Wholesale
Pouring TOLO at your café, restaurant, or office? We roast to order and supply whole-bean coffee at wholesale pricing — flexible volumes, recurring delivery, and hands-on support.
Explore wholesale