Mel sits down with our head roaster, Keith, to have a conversation about why we do blends, how they’re dreamed up, and the reality of keeping them consistent. 

Kenya’s coffee story is as rich and complex as the flavors in your cup. Coffee likely grew wild in the region for centuries, but it wasn’t cultivated commercially until the 1890s, when Catholic and Protestant missionaries brought seeds from Reunion Island.

There is a whole world of exceptionally rare coffee, meticulously cared for by dedicated farmers and produced to perfection. These are the kinds of coffees you would want to experience purely, savor every sip and preferably to enjoy with a friend or loved one. These are like the beautifully aged bottle of wine or the top-shelf whiskey. Tala Truest is our new line, featuring these super high-quality coffees reserved for special occasions.