Have you met Babalu, Dia Coffee’s vibrant medium roast that dances on your taste buds with lively notes of nuttiness, chocolate, and subtle smoke? Inspired by the energizing 1939 Afro-Cuban classic song, “Babalú” (a homage to the healing orisha Babalú Ayé), this festive blend is more than a cup of coffee—it’s a cultural rhythm you can sip.

Just like the melody that inspired it, Babalu is here to fuel your creative fire, whether you're in the middle of a brainstorm, an energizing project or just surviving your third Zoom meeting of the day.

Why “Babalu”? A Cultural Jam Session

In Cuban music culture, Babalú isn't just a song—it's an invocation. Written by Margarita Lecuona in 1939, it pays tribute to the Afro-Cuban deity Babalú Ayé, the Yoruba orisa of healing and earth. Think of him as someone who brings warmth and restoration, sometimes even through fiery metaphorical heat.

Dia Coffee taps into this rich lineage, weaving together cultural storytelling with flavor. When you brew Babalu, you're not just sipping a blend—you’re connecting to centuries of artistry, resilience, and celebration.

From Volcanic Mountains to Your Mug

One of Babalu’s secret weapons? Volcanic soil. It’s true – mountainous volcanic dirt from Latin America enriches the beans with minerals like potassium, phosphorus, calcium, and magnesium.

Why should you care? Because that soil is the literal foundation for flavor which brings bright acidity, complex sweetness, even floral sparkles. Plus, the rugged terrain forces deep root growth and slow maturity, concentrating flavor like a fine wine.

So next time someone tells you there’s “volcanic undertones” in your coffee, they’re not kidding—it’s the real deal.

Flavor Notes that Sing

Babalu is all about balance:

• Nutty richness – A buttery almond presence that comforts like a warm hug. It's healthy too—think natural fats, minus the guilt.
• Velvety chocolate – That smooth, dark thread weaving through each sip, like a melody building toward a flavorful crescendo.
• Subtle smokiness – Only a whisper, low on acidity, giving a smoky finish reminiscent of open flame-roasted beans.
  

Dia goes further: tasting notes also hint at ripe berries, zesty citrus, and delicate floral undertones, thanks to the blend’s Latin American and mountainous origins. Combined, these create Babalu’s dynamic personality: playful yet refined, vibrant yet smooth—a coffee that keeps you guessing (in the best way).

FLAVOR ATTRIBUTES

NUTTY

Rich in Healthy Fats

A toasty, nutty richness unfolds like the first bite of freshly roasted almonds whose smooth and buttery flavor lingers perfectly on your palate.

Chocolate

Mood Enhancer

A deep, velvety thread of chocolate runs through each sip, carrying the feel of a perfectly blended song as it hits its crescendo.

Subtle Smokiness

Low Acidity

A wisp of smoke rises in the finish, like the lingering aroma of fire-kissed beans roasted over an open flame.

Ethical Sourcing & Sustainability

Sure, Babalu tastes spectacular—but it also does good. Here’s the scoop:

• Direct Trade & Fair Wages: Dia works directly with farmer cooperatives across Latin America, ensuring fair payment and community investment.
  
• Volcanic terroir meets agroecology: Many of these farms practice shade-grown coffee, which supports biodiversity—letting birds and insects flourish under a canopy of trees.
  
• Artisan packaging: Each bag is hand-designed by Latin American artists making it eco-friendly and culturally rich.
  

You’re not just enjoying flavor; you're supporting fairness, community, and artistic expression.

Pairing Perfection: Sweets, Smoke & Celebration

Babalu’s bold profile begs for delightful companions:

• Chocolate truffles – Velvet and rich, these mirror Babalu’s own chocolate heart.
• Smoked nuts – Add texture and savory contrast, elevating the smokiness.
• Caramel flan – Think of it as the dessert version of the blend—creamy, sweet, and indulgent.
  

These pairings turn each cup into a multi-sensory experience—like a mini festa in your mouth.

Brewmaster Tips: Hit the Right Notes

To capture Babalu's full rhythm, Dia’s Brewmaster offers a few essential tips:

Grind is everything: We recommend drip or pour-over: Medium grind, like granulated sugar or French press: Coarse, like sea salt—maximizing bold flavor.

When it comes to temperature, brew at 195°F – 205°F (90–96°C). This sweet spot highlights the fruity and nuanced notes while keeping bitterness in check.

To strike the right ratio, start at 1:15–1:17 coffee-to-water. For example, 15 g coffee to 240 ml water. Tweak to taste, but this balance showcases Babalu at its best. And that is how you get a harmonious brew!

And a little bonus brewer note: reduce temperature a bit (~202°F) for your V60 pour-over to avoid “thermal shock”.

Drip Coffee

Medium grind (granulated sugar)

Pour-Over

Medium-coarse grind (slightly coarser than table salt)


French Press

Coarse grind (sea salt)

Jazz It Up: Try Babalu-Inspired Drinks

Feeling adventurous? Get your mixologist on:

• Spiced Coffee Tonic: A zingy, bubbly twist—served cold, with a spice kick (hello, citrus and cinnamon).
• Iced Babalu Fizz: Brew a strong concentrate, chill it, and top with sparkling water and a lime twist.
• Affogato Remix: Pour hot Babalu over chocolate ice cream and dust with smoked almond bits.
  

Cultural note: in many Latin American countries, coffee is a social ritual—served black or with milk (“con leche”) in espresso-style cadence, like Venezuelan “negro” or “con leche” traditions. So go ahead—invite a friend, converse, laugh, and sip.

Behind the Bag: The Artist

Every Babalu bag is more than packaging; it's a canvas by Abi Dav, a Mexican lettering artist influenced by vibrant market visuals and traditional graphics. She blends calligraphy with enamel, wood, and vinyl—crafting a design that's as dynamic as the coffee inside.

Next time you see those bright, bold visuals, know that you’re looking at diasporic artistry with roots in Latin American culture.

Behind the bag artist:
ABI DAV (MEXICO)

Abi is a designer at heart with a taste for letters since she was a child. Her parents work at the Central de Abastos Market and since she was young Abi was close to popular graphics such as labels in warehouses and fluorescent cards. She began labeling after the pandemic with a first approach in calligraphy and lettering, and then with wooden labels and signs. In addition to traditional signage, she also works digitally through designs and logos based on popular Mexican graphics, which is her main inspiration. She has explored different media including jewelry, ceramics, and cookies, among others. Abi has also used various techniques including enamel on sheet, enamel on wood and vinyl on wood.

Brew Your Creative Flow with Babalu

Babalu isn’t just coffee—it’s a celebration. Whether you’re tapping into Afro-Cuban heritage, sipping minerals from volcanic mountains, savoring rich layers of flavor, or pairing your brew with decadent treats—it’s a cup that invites you to pause and enjoy every moment.

Want to sip smarter?

• Pair it with rich, indulgent sweets.
• Follow the grind/temperature/ratio guidance.
• Try Babalu-inspired concoctions for social flair.
• Embrace the story: from volcanic earth to artist-signed bags.
  

So here's your invitation: let Babalu transport you. Let the rhythm in every roast spark both your taste buds and your creativity. Whether you're an early-morning brainiac, mid-day wanderer, or evening unwinder, this blend fits the scene—festively, vibrantly, and deliciously so.

Ready to Take the Stage?

Grab a bag of Babalu and let every brew be an encore. Subscribe for monthly deliveries and never miss a beat—or a bean.

And not to brag, but Babalu scores a 4.9/5 rating on 240+ reviews—with 98 % “would recommend.” And with a 15 % discount when you subscribe, it's like having good music on repeat—always fresh, always reliable.

Fuel your creativity. Taste the rhythm. Embrace Babalu.

Brown Sugar Iced Latte

A taste for the gods

Add the brown sugar and water to a small saucepan over medium heat. Bring to a boil and remove from heat once the brown sugar is all dissolved. Fill a large glass with ice and drizzle brown sugar syrup over the ice. Add 5oz of brewed coffee (cooled) and milk of choice depending on lightness preference.

Ingredients:
4 tbsp brown sugar
2 tbsp water
2 cups ice
5 oz brewed coffee (cooled)
2-4 tbsp oat milk (or milk of choice)

Pairs Well With:
Babalu, Mucho Macho

La Dulzura

“The Sweetness” Caramel Latte

Brew 2 oz of ground Mucho Macho or Babalu using a French Press. Add 1.5oz of caramel sauce to the bottom and sides of a mug. Pour coffee into mug and add steamed milk slowly so the foam stays on the top. Lightly drizzle the rest of the caramel sauce on the foam, or whipped cream if using.

Ingredients:
2 oz french press coffee
8 oz frothy steamed milk
2 oz caramel sauce
Whipped cream (optional)

Pairs Well With:
Mucho Macho, Babalu

Spiced Coffee Tonic

A Refreshing Twist

Fill a glass halfway with ice cubes. Pour in the tonic water and cooled brewed coffee. Stir in brown sugar (or sweetener of choice) and a pinch of cinnamon. Top with freshly grated orange zest or orange peel twist.

Ingredients:
4 oz freshly brewed coffee (cooled)
4 oz tonic water
1 teaspoon brown sugar or sweetener of choice (optional)
Ice cubes
A few dashes of cinnamon
Orange peel or zest

Pairs Well With:
La Chula, Mucho Macho, Babalu