NewMatcha ceremonial
Ceremonial-grade Japanese matcha — shade-grown tencha milled to a fine powder, made to be whisked and drunk on its own. Fresh and vegetal, with gentle umami and light astringency. 50 g pouch.
Coffee roasted weekly and made with care. Stop by for an espresso, stay to work for a bit, or just come to chat.
At TOLO we make good coffee — that is it. We roast every week, work directly with farms we know in Mexico, and rotate origins like Colombia, Ethiopia and Panama. Espresso, pour overs, matcha, cold brew, chai and sweet bread — grab a bag of beans on your way out.

We roast in small batches every week. Your coffee is never more than a few days old.
Our team is SCA certified and always ready to help you find your coffee.
4.8★ with 400+ reviews — thank you! A place to hang out, work, or just enjoy your morning coffee.
Brewing gear, merch and more — everything you need to make great coffee at home.
NewCeremonial-grade Japanese matcha — shade-grown tencha milled to a fine powder, made to be whisked and drunk on its own. Fresh and vegetal, with gentle umami and light astringency. 50 g pouch.
FavoriteClassic washed specialty coffee with a medium-dark roast. Clean, balanced, and full-bodied with warm notes of dark chocolate, brown sugar, and toasted nuts.

Boundary-pushing specialty coffee with innovative processing methods and a medium-light roast. Bold and complex with intense tropical fruit, floral, and unexpected flavor layers.
Fast Wi-Fi, pet-friendly and good vibes. Drop by any of our locations.
Stories about coffee, origins and what we have been up to lately.

If you want fresh whole-bean coffee, here is what to read on the bag, why whole bean wins, and where to get this week’s roast from TOLO: the shop, Pino Suárez pickup, or wholesale.

Looking for specialty cafés in central Toluca? Here is what to check at the bar, plus hours, the boulevard address, and beans to take home from TOLO Pino Suárez.

Detailed comparison of coffee brewing methods including V60, Chemex, AeroPress, and espresso, with grind, temperature, and time parameters to optimize extraction and flavor at high altitudes.