
The Tala Blog
Featured Article
“What’s a Gibraltar?” — A Tale of Two Names
It happens at least once a week. Someone points to our menu, eyebrows raised. “What’s a Gibraltar?” they ask, half-whispering like they’re worried it’s a secret club they weren’t invited to. So, let’s start with this: the elusive Gibraltar is just another name for a Cortado at Tala. Same drink, different backstory.
Nganzo: Kibirizi – Rutsiro, Rwanda
Just one sip, and you’ll see why we’re so excited about this one. Nganzo: Kibirizi is bursting at the seams with big, sugary flavors—it’s the kind of coffee that instantly transports you to your happiest, most candy-fueled memories. Think brown sugar, molasses cookies, chocolate syrup, lemon tart, and soft dried fruits all layered together in one golden, syrupy, deliciously over-the-top cup.
Guji: Shakiso, Ethiopia - Washed Process
At the beginning of the Summer we got a natural processed Guji Shakiso coffee on the shelves that has been a big hit. Recently, we got a hold of the same coffee, from the exact same farm, with the only traceable difference being process. This Guji Shakiso is a washed coffee—our team’s favorite process—and has many similarities to the natural Shakiso, but the difference in processes makes for a unique contrast of the two crops. This Guji is praised for its light chamomile flavor with deep lemon curd and clover honey sweetness. If you tried our other Guji, make sure to try this one to compare and contrast the processes.