March always feels like the deep breath before the exhale. The light lingers a little longer, the air softens (just slightly), and we start emerging from full-on winter mode. After months of bundling up and keeping cozy, it finally feels like we’re stepping out of hibernation — and we’re celebrating the best way we know how: with coffee, community, and a lineup of events at Tala.

Read what’s brewing this month.

Finca La Primavera is managed by Orlando Osorio, a second-generation coffee producer who grew up working alongside his parents in Huila. In 2015, he took a decisive step, purchasing his own 12-hectare farm at 1,800 meters above sea level to build something independently. Today, Orlando cultivates Colombia, Cenicafé, and F6 varieties across roughly 9,000 trees.

Through our nine-year partnership with Cafe Imports, we’re often able to taste exceptional coffees before they’re widely released. When their team shared this natural lot from Veracruz, we immediately knew it fit our style. The cup is crisp and structured, with vibrant acidity and a remarkably clean finish. It bursts with bright, fruit-forward character and lively sweetness, yet remains transparent.

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.

There are coffees that impress on paper, and then there are coffees that stop you mid-sip. When the latest fresh-crop Ethiopia arrivals came through our friends at Crop to Cup, this lot from Nguisse Nare immediately stood out. Exceptional traceability. A remarkable score. An experimental anaerobic process executed with clear intention. But impressive details only go so far. What mattered most? The cup. And from the very first brew, it absolutely delivered.

Some coffees you admire from afar. Others you wait for. And then there are the ones that feel almost fated — the lots you’ve tasted in years past, remembered fondly, and quietly hoped would one day return to your cupping table.

For us, coffees from Long Miles Coffee have always lived in that category. Pun fully intended — we’ve been waiting long for Long Miles. And finally, the moment has arrived.

The mornings feel colder, the days feel shorter, and the motivation to leave the house ultimately feels… negotiable. But if there’s one thing we believe, it’s that the best way to get through the cold months is by filling them with warm drinks, good company, and experiences that make you forget about the temperature entirely.

They say a cup of coffee is only as good as the vessel it’s consumed out of — or at least, I say that.

As a chronically indecisive human in both coffee and everyday life, I’ve laid out my ideal lineup of Tala drinkware based on practicality and usage, acting as my determinant, go-to guide for choosing the perfect coffee-consuming vessel each day, hopefully it’ll help you too!

Meet the Igloolong, our newest winter seasonal drink, and a true Tala success story.

What originally started as one of our Winnetka café’s exclusive winter drinks quickly became a fan favorite, ultimately earning it a permanent spot on our Winter Seasonal Menu this year.