We recently launched our summer drinks at our cafes, and this year, we decided to bring back one of our all-time favorites: The Kopi & Kaya. It’s been a few years since we’ve had it on the menu, and we’ve gotten a lot of questions about it—mostly, what is kopi and what is kaya?

Simply put, Gatuya Factory PB is one of the most exciting and delicious Kenyan coffees we’ve tasted in the past two years. This lot hits the cup with an undeniable, mouth-watering juiciness and a candy-like sweetness that makes it nearly impossible to put down. With crystal-clear flavors of blackberry, grenadine syrup, and apricot candy, it checks every box we look for in a standout Kenya coffee—and then some.

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.

Macchiato? Ristretto? Gibraltar? The coffee world comes with its vocabulary that most people don’t think about when ordering a drink at their local coffee shop. Understanding the language of coffee can enhance each sip, so we decided to compile a list of common words we often use in our day-to-day that might help you navigate menus, talk shop, and deepen your appreciation for the craft. Consider this your go-to guide for deciding on coffee, one word at a time! 

We’re beyond thrilled to share our most exciting Colombia releases to date: Mastercol. This is a small but mighty lot—a natural-processed, single-varietal coffee sourced from just ten smallholder farmers across La Argentina, Oporapa, and San Agustín in Huila. It's a rare find, a dazzling combination of history, technique, and varietal, and we only have a small amount, so consider this your heads-up not to wait on trying this vibrant new coffee.

Just like any other fruit, coffee is seasonal. There are portions of the year that coffee is being cultivated and another portion when coffee cherries are ripe for picking. Lucky for us, coffee is grown in many different countries around the world. Each country has a different harvest season, with some countries having multiple harvests per year.

Each harvest season brings with it a rush of excitement as fresh crop samples roll in, but this year, our anticipation has reached new heights—especially for coffees coming out of Colombia.

As a barista, there’s a lot more to making a great cup of coffee than just pulling an espresso shot. One of the most crucial yet often overlooked aspects is steaming milk to perfection.

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.

Let’s start with this: a Gibraltar is just another name for a Cortado at Tala