Cordillera de Fuego is an anaerobic processed coffeed where precision meets innovation. Handpicked at peak ripeness with a brix degree (a measurement of sugar content) near 26, mature cherries undergo meticulous depulping and fermentation in an oxygen-free environment. This unique process enhances the coffee's flavor with a blend of lactic and malic acids, defining its intricate cup profile. Finally, the coffee is sun-dried to perfection.

We are so incredibly blessed by the community that has supported us since opening our doors in late November. Since then, we have been welcomed to the neighborhood with open arms, and have been so grateful to see the way the community has already taken to our new little corner of the Indian Hill district.

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.

If you’re visiting from out of town, you may be interested to hear what the best places to go are from a local’s perspective. Whenever I travel, I look for the opinions of real people—in fact, I usually just ask the baristas at the first cafe I go to where I should go. Consider this that conversation, except ahead of time.

As you may know, this past weekend we celebrated the Grand Opening of our Libertyville Cafe. Since opening on September 1st, we have been blown away by the support of our community, and we were so grateful to officially celebrate that by cutting the ribbon!

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.

In the Chicagoland area, we had almost forgotten it wasn’t already spring, but as of yesterday, the season is official! With the onset of budding flowers, greener grass and longer days comes our long-awaited spring drink launch.

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.

A few months ago, Tayah and I were tasked with the creation of the Libertyville signature drink, and today we’re excited to announce its release! We spent weeks meeting to discuss complementing flavors, whipping up various syrups in the kitchen, and saying “no” to a lot of concoctions. But finally, one receipe rose to the top, a delicious bevagage today and onward known as The Unit B.