Decaf coffee commonly has a negative connotation. You hear sentiments such as “death before decaf” or “what’s the point without caffeine?” However, when it receives the same care as other coffees, decaf coffee can be delicious! Still, there are barriers that remain for someone interested in drinking decaf. Two main questions arise: “How is coffee decaffeinated?” and “Is it safe?”

Each region within the coffee bean belt offers unique growing conditions that shape the diverse flavors and characteristics of coffee. Factors such as soil composition, climate, altitude, and bean variety all contribute to the distinct profiles of coffees from these areas. This results in a rich tapestry of flavors, from bright and fruity to earthy and robust.

A new and exciting single origin is joining the roster for Tala Coffee Club members: Finca Cruz Loma. This lively, honey-processed coffee dances on your palate with flavors of sangria, apricot, and nougat, offering a unique and delightful tasting experience.

Introducing the exquisite coffee from Refisa Washing Station, located in Nensebo woreda, Oromia, Ethiopia. This is one of those coffees that will stick in your memories and that you'll tell stories about later when you think of some of the better coffee experiences you've had.

Finca Angamaza—a coffee from producer Angel Capa Carrion in Ecuador that’s passionately both grown and processed at a very high elevation, truly making this coffee shine and sparkle with immense sweetness. It’s the kind of coffee that you will think back to later in the day, long after you have your last sip in the cup.