Tala began with a 1kg roaster in a Session Road garage and one stubborn idea: the best coffee grown in our mountains should be roasted here, by people who know the farmers by name.
The farmsCordillera · 1,600mThe roasteryEvery Monday, 6amThe bakeryEnsaymada at dawn
Why we started
Why we started
For years the best coffee grown in our mountains
left them, green and nameless, sold by the sack. So we stayed. We buy every lot direct, roast it
every Monday in Baguio, and send it back down the mountain to you, fresh enough to taste the place it came from
Mara & Jun DizonCo-founders · siblings · still on the Monday roast
0
farming families we buy from, direct
0
the commodity price, paid at the farm gate
0
Mondays roasted since our first batch
0
per batch, so every roast is logged and cupped
2014 → today
Twelve years of Mondays.
2014
A 1kg roaster in a garage
Mara and Jun roast their first Benguet lot off Session Road. They sell 40 bags at the Sunday market and run out by ten.
2016
Twelve families in Sagada
Our first direct-trade handshake. We pay before harvest, agree the price on the farm, and print the farm name on the bag.
2018
The Baguio Roastery opens
A 6kg roaster behind glass at 12 Session Road, and a bar where you can watch the Monday roast with your first cup.
2020
The bakery, by accident
Cafés close, so we deliver. Tita Cora adds her ube ensaymada to every order “for the drive”. Demand for the ensaymada soon matches the coffee.
2022
Down the mountain to BGC
Our first Manila café. Same Monday beans, delivered the same morning they leave Baguio.
2024
Brew Club & Tala Stars
Subscriptions that ship the day after roasting, and a rewards program named for the star on every bag.
2025
Late nights in Poblacion
An espresso bar open till midnight, with Friday cuppings that anyone can join.
2026
140 families, 8 regions
From Sagada to Mt. Apo. Our biggest harvest yet, and every sack is still traceable to the farm it came from.
Where it grows
Every bag has an altitude.
Eight regions, from barako country near sea level to Mt. Apo's slopes. Higher and cooler means slower cherries and sweeter cups. Tap a peak to meet the farms.
“Before, we never knew who drank our coffee. Now Jun visits every harvest, and our children see our name on the bag in Manila.”
Manong Ading BayasPartner farmer since 2016 · Sagada, 1,600m
What we hold to
Three things we won't rush.
01
Direct, always.
No traders, no auctions. We agree prices on the farm before harvest, pay 2.3× the commodity rate, and fund drying beds and seedlings from every bag sold.
Farm name on every bag
Prices published each harvest
₱5 per bag to the Seedling Fund
02
Roasted on Mondays.
One day a week, small 6kg batches, every profile logged and cupped before it ships Tuesday. Nothing sits in a warehouse, and nothing is roasted before you order it.
Roast date printed on every bag
At your door by Wednesday
Brew card in every bag
03
Made to be shared.
Coffee here was always pasalubong: something you bring home for the people waiting. So we bake, we wrap, we write the note by hand, and we ship it anywhere in the country.
Free gift wrap & handwritten card
Ensaymada baked at 6am daily
Ships nationwide in 2–4 days
The hands behind your cup
Ask us for our favourite.
Twenty-six of us across a roastery, a bakery and three cafés. Everyone has a bag they'd defend to the end.
ta·la
/ˈtaː.la/ · noun · Tagalog
1A star.
2The morning star farmers wake to, before the harvest.
3What you earn with every cup: one for each ₱100, at our cafés or online.
