The Tala Blog
Featured Article
Why We Love Cold Brew
Although specialty coffee over the last decade has slowly embraced the merits of cold brew, there was a time when cold brew was a specialty faux pas. That was about the time when we opened Tala, and unashamedly planted our flag on the team cold brew.
Finca Angamaza: Loja, Ecuador
Some coffees come and go, while others earn a permanent place in our memories. Finca Angamaza is one of those coffees.
Now returning for the third year in a row, this Ecuadorian coffee has become a true staff favorite and one of the coffees we look forward to most each season.
San Diego Mill: Tarrazu, Costa Rica
This coffee was noticeably sweet, effervescent, and creamy. "Cherry cola Italian soda" was the experience that immediately came to mind when I first tasted it.
Dueling Processes: Washed vs Natural
It isn’t every day that you get the chance to see how distinctly the processing method can change the flavor of a coffee. We are excited to offer both washed and natural versions of our Chelbesa Washing Station coffee on our online store. This unique opportunity allows you to explore and appreciate the diverse flavor profiles that result from different processing techniques.