From Farm to Cup

Your morning coffee at Tala has traveled thousands of miles and passed through many skilled hands before reaching your cup. Here's the journey it takes.

High-Altitude Growing

Our beans are grown at elevations between 1,200 and 1,800 meters in the mountains of Davao. The cooler temperatures at this altitude slow the maturation process, allowing the cherries to develop more complex sugars and acids — the building blocks of exceptional coffee.

Selective Harvesting

Coffee cherries don't ripen uniformly, so mechanical harvesting isn't an option for specialty coffee. Instead, pickers make multiple passes through each farm, selecting only the perfectly ripe cherries. It's labor-intensive but essential for quality.

Processing and Drying

After harvest, cherries are processed within 24 hours. Our farmers use a combination of washed and natural processing methods, depending on the desired flavor profile. The beans are then dried slowly on raised beds, turned regularly to ensure even drying.

Roasting and Quality Control

Once the green beans arrive at Tala, our roast master evaluates each batch through extensive cupping sessions. Only beans that meet our standards make it into your cup. We roast in small batches to maintain freshness and consistency.

This journey — from seed to cup — is why we take coffee seriously. Every step matters.