Our behind the design series is a closer look at design elements that make up Tala. From packaging to merchandise to party themes, explore the who, when, why and how to the what you know and love.

We hosted our second-ever latte art competition at our Highwood café, and it was an absolutely awesome night. On February 28th, folks from all over Chicagoland, and even some out-of-staters, joined the Tala crew in throwing down behind the bar. Contenders showed up, showed out, and showed us their best pours.

“Frunchroom” is a Chicago-style slang word for the front room or the formal, rarely used sitting room that you usually find at the front of the house. When pronounced, it sounds more as if the speaker is saying “French room” quickly due to the thick Chicago accent that started this casual usage of the term.

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.