It’s been a while since we’ve had an African coffee on our shelves, and we couldn’t be more excited to bring one back, especially this one. Kayon Mountain Farm is no stranger to our lineup, and for good reason. Quite possibly our most-loved coffee of the year, this naturally processed lot from Guji, Ethiopia, is back for another round.

This past Memorial Day weekend, here at Libertyville, we celebrated our second birthday! Two Septembers ago, the cafe at the roastery opened its doors for the first time, bringing longtime Tala fans a glimpse into the process, as well as another cafe to love.

We’re celebrating TWO YEARS at our Libertyville Cafe this week! To mark this occasion, we’re inviting you to comment below with your favorite memory at the Libertyville Cafe for your chance to win a $100 cafe gift card.

Matcha has exploded in popularity, thanks to social media trends, its striking bright-green color, and the rise of specialty cafes serving it up in lattes, baked goods, and more. But behind the buzz lies a growing challenge: matcha supply simply isn’t keeping up with demand.

Yet another Colombian coffee—and trust us, your taste buds will thank you, and so will your inner flavor adventurer. Meet your new crush: La Muralla, a radiant Pink Bourbon lot bursting with the juicy charm of raspberry pie, the citrus snap of blood orange, and the sparkling refreshment of limeade. It’s not just a coffee—it’s a flavor parade perfectly timed for the dog days of summer.

Our “Behind The Bar'“ series highlights one of our team members, celebrating their unique contribution to the Tala experience. We believe the connection across the bar can be meaningful and impactful. Our team puts a smile on the faces of so many each day by simply serving delicious beverages and being an authentic presence in each person’s day. Learn more about what makes each person on the Tala Team unique with this personal interview.

I love cowboy coffee. There’s something rugged and romantic about scooping the grounds into boiling water, swirling it around, drinking it straight and a little gritty. I remember seeing my dad making it when I was a kid and I thought it was the coolest thing. But if you’re tired of filtering your coffee with your teeth, or you’re looking to level up from instant coffee, there’s an inexpensive, light, and portable way to bring your favorite Tala coffee with you on your next camping trip.

Our “Behind The Scenes'“ series highlights one of our production team members, celebrating their unique contribution to the Tala experience. We believe the connection behind and across the bar can be meaningful and impactful. Our production team is the glue that holds Tala together, and we wouln’t be who we are without them. Learn more about what makes each person on the Tala Team unique with this personal interview.

While we can’t fix the terrible cafeteria coffee that’s likely served at your university, we can make sure you’re stocked with great coffee and the right gear for the job.