About Taka Matcha
We started with the conviction that matcha served in Chile should be indistinguishable from matcha served in Kyoto. We import directly from certified Japanese producers, no middlemen, in small batches every six weeks to preserve color, umami and freshness.
A decade ago, sourcing premium ceremonial matcha in Chile meant paying a 25–40% markup above fair price, receiving aged-harvest batches, and operating without verifiable certifications. We founded Taka Matcha to close that gap: direct relationships with growers in Shizuoka, Uji, Nishio and Kagoshima; refrigerated door-to-door delivery; and per-batch traceability available to the client.
We visit our producers in Japan at least once a year. We only work with families and cooperatives that maintain traditional tencha shading (20–21 days before harvest), granite stone-milling at 30 rpm, and JAS or JONA certification. When a batch fails the cupping standard, it is rejected. We do not blend to stretch product.
We supply independent cafés, specialty coffee chains, restaurants, boutique hotels, professional pastry chefs and competing baristas in Chile. From 1 kg per month up to 50+ kg per month. Barista training and on-site coaching are part of the service, not an add-on.
Direct import, no intermediate distributor. Small, frequent batches for freshness. Documented per-batch traceability (prefecture, harvest, grower). Free barista training. Same-day Chilean tax invoice. 24–48h refrigerated delivery in Santiago, 48–72h to other regions.