La Chula: Charm in a Cup

Let’s not tiptoe around it — DIA Café’s La Chula is the kind of coffee that turns heads. Confident, smooth, and a little mysterious, this blend doesn’t shout for your attention. It knows it has your full focus by the time you hit that first sip. And yes, we absolutely named it after her — the one who walks into a room and somehow makes everything else dim by comparison.

She’s not loud. She’s just unforgettable.

A Sip That Smiles Back

La Chula is a medium roast with the kind of balance that’s rare and worth savoring. With flavor notes of melon, allspice, and dark chocolate, this is a blend that plays both bright and sultry — like a wink in coffee form.

There’s nothing overdone or overpowering here. The flavors hold each other gently, like a perfectly timed conversation.

FLAVOR ATTRIBUTES

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Melon

Hydration Support

Sun-ripened sweetness unfolds, like slicing into a perfect cantaloupe. It's refreshing and smooth, giving a gentle nod to tropical markets brimming with fragrant fruit.

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Allspice

Immune Booster

Warmth weaves through each sip where notes of cinnamon, clove, and nutmeg mingle in a spiritual dance. This subtle heat adds a touch of intrigue that is comforting, yet unexpected.

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Dark Chocolate

Powerful Antioxidants

Deep and velvety, dark chocolate’s richness unfolds with bold intensity, lingering on your palate like the final bite of an indulgent dessert.

Rooted in Guatemala, Roasted with Intention

La Chula hails from the high-altitude terrains of Peru, Guatemala, Brazil — regions revered for producing some of the most expressive coffees in the world. Nestled between mountains and dry winds, this unique microclimate means beans can mature slowly, developing bright acidity and well-structured sweetness.

DIA Café sources these beans through small-scale producers, who grow with pride and precision. Once harvested, the coffee undergoes a washed process that preserves clarity and showcases its natural sparkle. And then — it arrives at DIA, where the roast is DIAled in to honor that brilliance without getting in the way.

This isn’t a "roaster’s roast." It’s a farmer-first roast. Our job? Make it sing.

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What’s in a Name?

If you speak Spanish — or grew up in a home where novelas played in the background — you already know: “La Chula” is a term of endearment. It means cutie, sweetheart, beautiful one — depending on how it’s said and who’s saying it.

But in our case? It’s more than flattery. It’s attitude.

La Chula is about a certain kind of elegance that doesn’t need to be announced. It’s warm, sharp, and just flirtatious enough to keep you coming back. This coffee doesn’t demand attention. It earns it.

So yeah, it’s delicious. But it’s also a vibe.

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Brewing Your Best Chula

La Chula’s flavor notes are clear but layered — and how you brew it makes all the difference. You want that melon brightness? That spicy-smooth curve of allspice? The cocoa finish? Good water and attention to detail are your best friends.

Start with filtered water, especially if you're dealing with hard water. Use a medium grind, somewhere between sand and sea salt. Brewing at 195–205°F tends to highlight La Chula’s balance beautifully.

Whether you’re using a pour-over, drip brewer, or a clever dripper, let the flavor bloom. Literally. Let it sit and breathe. Take your time.

You’ll be rewarded with a cup that’s expressive without being dramatic. Soft, steady, and... well, pretty irresistible.

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Drip Coffee

Medium grind (granulated sugar)

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Pour-Over

Medium-coarse grind (slightly coarser than table salt)


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French Press

Coarse grind (sea salt)


The Right Time for La Chula

If we’re being honest? Anytime.

But some moments call for a little extra charm. This is the coffee you want when you’re:

La Chula has range. She fits right into the slow and the fast, the focused and the flirtatious. She knows how to show up.

A Bag Worth Showing Off

Let’s talk about the look — because La Chula’s charm isn’t just in the cup. The bag design is just as captivating, featuring artwork by Cyla Costa, a Brazilian artist known for her colorful, bold, and expressive style.

Cyla’s work adds a layer of visual storytelling that matches the energy of the blend itself: lively, soulful, and just a bit cheeky. With hand-drawn type and layered textures, the bag becomes more than packaging — it’s a statement piece for your pantry.

So yeah, we judged the book by its cover. And we liked what we saw.

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Behind the bag artist:
Cyla costA (BRAZIL)

Cyla Costa is a Graphic Designer and Lettering Artist working with all kinds of projects in which letters play a fundamental role, especially branding, book covers, advertising, murals and editorial design. Her one-woman-studio is in her hometown Curitiba, in Brazil, yet she can often be found painting a mural or speaking at a conference in other parts of the world. Her work is known for its hand-made quality and minutiae.

So, Should You Try It?

Yes. If you like coffee that’s smooth but playful, elegant but easy. If you’re ready to fall for something that doesn’t shout for your attention — but still steals it. If you’ve ever tasted a cup and thought, “Oh. That’s different. I like this.”

La Chula is for you.

She might just be your new favorite. Don’t worry — we won’t tell your old one.

Where to Find Her

You can pick up a 12oz bag of La Chula (whole bean or ground) right over at DIA Café’s site. We roast fresh, ship quick, and always make sure what arrives at your door is as good as what left ours.

And when you brew that first cup? Take a photo. Tag us. Let us know what song you were playing when it hit just right.

We’ll be over here, brewing our second cup.

Tres Leches Café

At-Home Latte Brew

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Combine sweetened condensed milk, cinnamon syrup, ground cinnamon and milk in a mug. Mix with a spoon or milk frother. Once fully combined, fill the mug the rest of the way with Dia Brands drip coffee. We recommend La Chula, Suavecito, or Buena Suerte for a night cap!

Ingredients:
1 ounce of sweetened condensed milk
½ oz of cinnamon syrup
3 shakes of ground cinnamon (¼ teaspoon)
3 oz warm or steamed milk 
Drip coffee

Pairs Well With:
Buena Suerta, La Chula, Suavecito

Oso de Peluche

The Teddy Bear Latte

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In a mug combine honey, brown sugar, a few shakes of cinnamon, a sprinkle of salt, and warm milk. Mix thoroughly. Fill the cup rest of the way with brewed coffee. If available, top with whipped cream and crushed graham crackers.

Ingredients:
½ oz honey
1 tablespoon brown sugar
Ground cinnamon
3 oz warm or steamed milk
Sea salt 
coffee
Whipped cream (optional)
Crushed graham crackers (optional)

Pairs Well With:
Buena Suerta, La Chula

Spiced Coffee Tonic

A Refreshing Twist

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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

Babalu: Where Rhythm Meets Roast

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:

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

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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.

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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.

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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:

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:

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

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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”.

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Drip Coffee

Medium grind (granulated sugar)

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Pour-Over

Medium-coarse grind (slightly coarser than table salt)


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French Press

Coarse grind (sea salt)


Jazz It Up: Try Babalu-Inspired Drinks

Feeling adventurous? Get your mixologist on:

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.

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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.

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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?

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

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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

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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

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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

Buena Suerte: Your Cup of Good Fortune

There are days when you want your coffee to punch you in the face (hello, Mucho Macho). And there are days when you want to sip something mellow and smooth (that’s Suavecito’s lane). But then… there are the days you need a little magic—a cup that sparks something good. That’s where Buena Suerte steps in.

This coffee doesn’t just taste amazing. It brings the vibes. The energy. The luck. So let’s talk about the blend that might just be your secret ingredient to a good day.

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What Is Buena Suerte?

Let’s translate real quick: Buena Suerte = Good Luck. And honestly, you’ll feel like you found a four-leaf clover (con canela) when this coffee hits your mug.

Buena Suerte is a medium roast Mexican blend—our smoothest yet—with notes of cinnamon, piloncillo, and creamy vanilla. It’s like pan dulce in a cup, only easier to pour and much harder to resist.

The roast is balanced and low on acidity, which means it’s kind on your stomach and your spirit. It’s our love letter to Mexican cafés, early mornings with bolillo, and that first sip that makes you close your eyes and say: “Damn. That’s good.”

FLAVOR ATTRIBUTES

NUTTY

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Warm and inviting like the first crunch of caramelized pecans, the subtle yet satisfying nutty notes, add a comforting richness that perfectly lingers..

EARTHY

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Deep and grounded, the earth’s natural essence carries the soul of freshly tilled soil, evoking the rustic warmth of hand-harvested beans.

SMOOTH

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Silky and effortless, this blend glides across the palate with no sharp edges, pure balance, and a soothing finish that turns into quiet indulgence.

Coffee With Culture (and Maybe a Little Bit of Brujería)

Buena Suerte isn’t just a name—it’s a whole mood. This is the coffee you drink before a job interview, a big date, or anytime you’re rolling the dice and hoping the universe is on your side.

It’s inspired by the sweet, cinnamon-spiced café de olla that abuelas have been perfecting for generations—but with a cleaner, modern finish and zero need for a clay pot (unless you’re into that).

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Why You’ll Fall for Buena Suerte

🍀 It’s Sweet Without Being Sweetened

The warm notes of piloncillo and cinnamon make this blend feel indulgent—no added sugar needed.

☕ Café de Olla Energy

This is the grown-up version of the cinnamon-sugar cereal milk you loved as a kid—but make it elegant, adult, and caffeinated.

💫 Everyday Ritual, Elevated

Whether it’s your weekday go-to or your Sunday morning ritual, Buena Suerte turns your coffee moment into something sacred.

How to Brew Some Good Luck

Want to make the most of Buena Suerte? Here are a few ideas (just don’t forget to stir clockwise for good fortune).

✨ Olla-Inspired

Brew your Buena Suerte strong, and add a cinnamon stick while it steeps. Bonus points if you sip it while burning incense.

🧊 Lucky Cold Brew

Steep it overnight, pour over ice, and add a splash of almond milk or sweet cream. Good luck never tasted this cool.

☁️ Creamy & Dreamy

Froth up some milk with a little vanilla extract and pour it over your cup. It’s giving café de olla meets cloud foam.

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Drip Coffee

Medium grind (granulated sugar)

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Pour-Over

Medium-coarse grind (slightly coarser than table salt)


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French Press

Coarse grind (sea salt)


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When to Brew Buena Suerte

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Behind the bag artist:
MICHAEL CERDA (MILWAUKEE)

You can't live life on the edge, you have to make the jump. That is exactly what Michael Cerda did a few years ago when he decided to leave his full time job and pursue his true passion of Design and Sign Painting. Problem solver and brand developer, Michael has created a line up of thoughtful and curated branding using his background and expertise in art and graphic design. His focus is to build relationships and memorable experiences with his clients in order to see their vision come to fruition. Michael is a full time designer/sign painter that works with local small businesses and large companies. Whether you find this taco connoisseur at a local taco truck, practicing his lettering, walking through the streets of Milwaukee, or simply playing his favorite synthesizer, Michael finds inspiration in the most ordinary things. The pursuit of perfection in his work is never ending.

Final Sip

Buena Suerte is more than coffee—it’s a good omen, a warm hug, and a cinnamon-kissed wink from the universe. Smooth, rich, and full of soul, it’s the brew you reach for when you want your day to go right—and taste good doing it.

So go ahead. Brew a little luck into your life. One cup at a time.

P.S. You don’t need a rabbit’s foot or a magic candle—just head to SeizeTheDia.com and grab your bag of Buena Suerte. Fortune favors the bold (and the well-caffeinated).

Lucky Charm Latte

Rich, delicious + non-caffeinated

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Fill a mug with freshly brewed coffee. Add sugar and rum extract and stir until dissolved. Beat the cream in a medium bowl until it's thick and airy, but still pourable then transfer to a jug with a spout. Pour the cream over the back of a spoon right in the center of each mug. Dust with cocoa powder.

Ingredients:
4 oz brewed coffee
2 teaspoons light brown sugar
¼ teaspoon rum extract
 ¼ cup heavy whipping cream
2 teaspoons cocoa powder, for garnish (optional)

Pairs Well With:
Buena Suerte, La Chula

Café con Leche

Classic coffee with milk (decaf)

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Steam desired amount of milk and pour into your mug. Next, add one to two tablespoons of sugar, depending on your preferred sweetness. Create a nice foam on top of the milk using a whisk or frother. Finally, pour drip coffee over top of the steamed and foamed milk.

Ingredients:
Drip Coffee
Steamed Milk
Sweetener of Choice

Pairs Well With:
Buena Suerte, Mucho Macho

Smooth Operator

Chocolate Hazelnut Iced Coffee

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Drizzle 1 tablespoon of chocolate hazelnut sauce around the inside of a tall glass. Add in ice, chilled brewed coffee, and another tablespoon of chocolate hazelnut sauce. Stir until combined. Top with frothed almond milk and add a serving of whipped topping, if desired.

Ingredients:
2 T chocolate hazelnut sauce (homemade or store bought)
6 oz chilled brewed coffee
2 oz vanilla almond milk frothed
Whipped cream (optional)

Pairs Well With:
Suavecito, Buena Suerte

¡Wepa! A Flavor Explosion Brewing in Every Sip

Ever had one of those moments when coffee doesn’t just wake you up—it brings you back to life? That’s what DIA Café’s Wepa blend is all about. This isn’t your average morning cup. It’s an espresso blend with attitude. A vibe. A celebration in every pour. It’s a flavor-packed tribute to culture, craft, and straight-up joy.

What Makes Wepa So... Wepa

Let’s break it down from the top: Wepa! (say it loud—weh-pah!) is Puerto Rican slang for pure excitement. Think “heck yeah!” but with better rhythm. That infectious energy is exactly what you’ll find in this blend.

Born from the nutrient-rich volcanic soil of Latin America, Wepa mixes dark chocolate, chicory, and a gentle smoky finish, all wrapped in a creamy, full-bodied mouthfeel. It’s not just flavor—it’s rhythm, depth, and soul in a cup.

The Flavor Rundown:

This isn’t just a flavor exercise. These ingredients serve real purpose:

FLAVOR ATTRIBUTES

Dark Chocolate

Promotes Brain Support

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Bold and luxurious notes melt across the palate like a square of rich, creamy cacao. It lingers with an intensity that’s both smooth and unapologetically indulgent.

Chicory

Good Digestive Aid

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Earthy and robust, the bittersweet depth of roasted chicory adds a grounding warmth, and its subtle, nutty edge invites a moment of nostalgia.

Smokiness

Rich in Antioxidants

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Smoldering beneath the surface, each sip is infused with the rustic allure of fire-roasted beans, like the comforting scent of woodsmoke adding depth and intrigue.

Bottom line: Wepa is bold, balanced, and built for people who like their coffee with character.

From Bean to Bliss: The Origins of Wepa

At DIA Café, every bean has a backstory. And Wepa’s story starts high in the mountains of Central America, Peru, and Guatemala—where the altitude is high, the air is cool, and the soil is volcanic.

That kind of environment makes for a slower-growing bean, which means more time to develop flavor. The result? Rich, dense, complex coffee, ready to shine in your favorite espresso method.

But Wepa’s roots go deeper than geography. DIA is all about direct trade. That means the beans are sourced from Latin American cooperatives and family-run farms—no shady middlemen, just fair wages and transparent relationships. It’s coffee with a conscience, and you can taste the difference.

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A Feast for the Eyes: The Packaging That Pops

Before you even open the bag, you’re already getting a flavor of what Wepa is all about. The artwork on every Wepa bag is a visual celebration of Latin American culture—designed by artist duo (and siblings!) Devin Rogers and Lucia Rosa.

Together, they’ve created a package that’s as lively and meaningful as the blend inside. The eco-friendly bags are vibrant, expressive, and unapologetically joyful—exactly what ¡Wepa! stands for.

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Behind the bag artist:
DEVIN ROGERS & LUCIA ROSA

Brother-sister duo and founding members of DIA Cafe, Devin and Lucia, bring their creative talents to life in the “Wepa” espresso brand. Devin, who has a background in Graphic Design and serves as the Creative Director for DIA Cafe, chose the name "Wepa" because it’s an expression deeply rooted in their Puerto Rican family and culture. The word itself has many meanings but is most commonly used to express joy and excitement. When developing the brand and creative identity, Devin asked Lucia to help design the visuals for our Espresso blend. Naturally creative and a talented artist across mediums, Lucia also serves as the Lead Barista and in-house chalkboard artist at DIA Café in Greendale—making it the perfect collaboration. She handcrafted the lettering on paper, which Devin then enhanced with a rising sun motif. The bold and vibrant color treatment was carefully chosen to capture the joy and excitement the Latin slang word "Wepa" represents.

Brew It Your Way: Wepa at Home

Whether you’re team Moka pot or a Breville barista, Wepa plays well. 

Take a few notes from DIA’s brew guide:

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Espresso

Fine grind (similar to table salt)

Diall it in, and you’ll taste the difference: a smooth, chocolatey body, warm spices, and zero bitterness. It’s clean, full-flavored, and endlessly satisfying.

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Flavor Pairings That Wow

Coffee and food are meant to mingle. And Wepa? Wepa LOVES a good pairing.

Sweet options to try:

More of a savory soul? Wepa pairs beautifully with:

The flavor is flexible, the vibe is always right.

The Community Buzz Around Wepa

Drinking Wepa isn’t just a flavor move—it’s a movement. DIA fans have been singing its praises on social, and for good reason.

One fan on Instagram called it “falling for the Wepa blend: with notes of smokey dark chocolate + chicory goodness.” Another dubbed it “coffee that fuels connection.” And that’s the magic: it’s not just about what’s in the cup, it’s about what it brings out in people.

From community uplift to cultural celebration, Wepa is more than a morning pick-me-up. It’s a vibe shared by an ever-growing crew of like-minded coffee lovers.

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Why Wepa Belongs in Your Pantry

Here’s the rundown (in case your cart isn’t full yet):

Last Sip: Wepa Is More Than Coffee

Buying Wepa isn’t just buying coffee. It’s saying yes to bold flavor, to art and culture, to community-minded sourcing, and to joyful energy. You’re choosing a cup that makes you feel good on every level—from how it’s made to how it tastes.

And let’s be honest: you deserve a coffee that shows up ready to party.

Your Wepa Moment Awaits

Head over to DIA Café’s site, snag a bag of Wepa (whole or ground), and start brewing. Whether it’s your morning motivator or your afternoon ritual, this is the coffee that keeps things interesting.

Already tried it? Tell us your Wepa story—favorite pairings, brew setup, or that first epic sip. Let’s keep the celebration going.

Because boring coffee? That’s not in our vocabulary.

Fresas con Crema

Strawberries + Cream Latte

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Pull a shot of espresso and immediately add sweetened condensed milk in a mug. Add strawberry syrup to cold milk and steam. Pour into espresso until 1/2 inch from the top of the mug. Top with whipped cream. This can also be made iced by pouring the cold milk and syrup over ice before adding the sweetened espresso.

Ingredients:
1 oz sweetened condensed milk
1/2 oz of strawberry syrup
Milk of choice
2 oz espresso
Whipped cream (optional)

Pairs Well With:
Wepa

Mayan Mocha

Rich Latte with a Subtle Kick

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First add about one half ounce of chocolate sauce to your mug. Add in a dash of cayenne pepper and cinnamon to your taste preference. Pull a 2 ounce shot of espresso and slowly pour it into your mug. Gently swirl the cup to incorporate all the flavors. Finally, add in your steamed milk.

Ingredients:
2 oz Wepa Espresso
12 oz steamed milk
½ oz Chocolate sauce
Cinnamon (to taste)
Cayenne (to taste)

Pairs Well With:
Wepa

Dulce de Leche Latte

A Refreshing Twist

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For a hot latte, pull a shot of espresso and immediately add 1 oz of dulce de leche and a sprinkle of salt. Mix until combined. Steam milk and pour into espresso. Top off with more flaky sea salt. For garnish you can drizzle more dulce de leche around the inside of the glass before adding the milk. For iced version, mix all ingredients and pour over ice. Add a shot of coconut rum for an even more festive option!

Ingredients:
1 oz dulce de leche
Sea salt
Milk
2 oz Wepa Espresso

Pairs Well With:
Wepa

Suavecito Brings the Mellow Flavor

Let’s take a break from the chaos, shall we? There’s bold, there’s spicy, there’s “I haven’t slept in three days” strong—but sometimes, what you need is smooth. That’s where Suavecito comes in. This mellow, medium roast is your slow jam in coffee form—chill, rich, and still packing plenty of flavor without trying to shout over everything else in your life.

So, let’s slow things down and get to know this laid-back legend.

What Is Suavecito?

If Mucho Macho is the loud cousin who shows up in a muscle car and brings the party, Suavecito is the one who rolls in with vinyl records, a pan dulce under his arm, and a vibe that says, “Let’s just be.”

Suavecito is a medium roast blend that leans into hazelnut, toffee, and dark chocolate notes with zero bitterness and a creamy, dreamy finish. It’s designed for those who want a coffee that comforts—without putting them in a headlock.

FLAVOR ATTRIBUTES

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Rich Cocoa

Mood Enhancer

A luxurious thread of cocoa gives a smooth and full-bodied taste that’s dark, yet inviting, leaving you with a satisfying richness.

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Molasses

Mineral-Rich

Like a slow drizzle, molasses weaves through the cup with a syrupy sweetness, carrying a whisper of spice that adds perfect depth to this delicate roast.

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Date

Anti-Inflammatory

The sweetness of lush, honeyed dates unfolds like caramelized fruit whose natural richness lingers, offering a silky, decadent warmth with every sip.

But Don’t Get It Twisted—It’s Still Got Ganas

Just because Suavecito is mellow doesn’t mean it’s weak. This coffee has depth. It has soul. It’s the kind of brew you sip while journaling, playlisting, or talking big dreams over the kitchen table.

It’s made from ethically sourced beans from Latin America—just like every other blend at Dia—and roasted with the same care and cariño that makes our café feel like home.

Whether you brew it as a pour-over, French press, or your trusty drip machine, Suavecito is gonna show up ready to do its job: delivering comfort in a cup.

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Drip Coffee

Medium grind (granulated sugar)

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Pour-Over

Medium-coarse grind (slightly coarser than table salt)


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French Press

Coarse grind (sea salt)


Why We Love It (and Why You Will Too)

☕ It’s the Smooth Operator

Creamy and balanced, Suavecito doesn’t have any sharp edges. It's your go-to for easy mornings or a second cup in the afternoon that won't leave you jittery.

Dessert Vibes Without the Sugar

Those dark chocolate and toffee notes make it feel like a treat—without adding anything to it. But hey, add a splash of milk or a pinch of cinnamon and you’ve basically got dessert.

It's the Crowd Pleaser

Strong enough for your tía who drinks coffee like water. Mellow enough for your cuz who just started drinking it. Suavecito walks the line perfectly.

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How to Enjoy It: The Suavecito Way

We’re not gonna give you a full-on recipe (this ain’t a cooking blog), but here are a few ways to really let Suavecito shine:

Iced and Easy

Brew it hot, pour it over ice, maybe a splash of oat milk. Boom. Cold brew vibes without the wait.

Café con Leche Remix

Heat up your milk of choice, froth it if you're feeling extra, and pour it over your Suavecito brew for a mellow café au lait that feels like a hug.

Old School and Straight-Up

Skip the frills. Brew it hot. Sip it slow. Let the hazelnut-chocolate symphony do its thing.

When to Pour It

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Behind the bag artist:
ELLIOT TUPAC (PERU)

A Peruvian graphic artist and printmaker who channels his passion for screen printing, calligraphy, and lettering into creating pop art and marketing tools. His style–characterized by spontaneity and color–makes his work stand out; Elliot has redefined both a traditional art form and what it means to be a lettering artist in his native Peru. Elliot began experimenting with letters in his dad’s screen printing workshop. While it only had limited equipment, this was the place where Elliot witnessed the creation of a great number of music posters over the 80s and 90s. It was also where Elliot learned the techniques involved in creating the chica poster–an iconic form of Peruvian folk art that was born of necessity and requires minimal resources. It was through these experiences that he learned all about the poster scene.

Final Sip

Suavecito isn’t about being the loudest in the room. It’s about showing up with confidence, smoothness, and just the right amount of flavor to make your day better. No bitterness. No burnout. Just pure, mellow magic.

So go ahead—grab a bag, brew it up, and let Suavecito do what it does best: bring the mellow flavor.

P.S. Haven’t stocked your pantry yet? Head over to SeizeTheDia.com and snag your bag of Suavecito. Your chill mornings are calling. Answer with flavor.

Tres Leches Café

At-Home Latte Brew

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Combine sweetened condensed milk, cinnamon syrup, ground cinnamon and milk in a mug. Mix with a spoon or milk frother. Once fully combined, fill the mug the rest of the way with Dia Brands drip coffee. We recommend La Chula, Suavecito, or Buena Suerte for a night cap!

Ingredients:
1 ounce of sweetened condensed milk
½ oz of cinnamon syrup
3 shakes of ground cinnamon (¼ teaspoon)
3 oz warm or steamed milk 
Drip coffee

Pairs Well With:
Buena Suerta, La Chula, Suavecito

Smooth Operator

Chocolate Hazelnut Iced Coffee

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Drizzle 1 tablespoon of chocolate hazelnut sauce around the inside of a tall glass. Add in ice, chilled brewed coffee, and another tablespoon of chocolate hazelnut sauce. Stir until combined. Top with frothed almond milk and add a serving of whipped topping, if desired.

Ingredients:
2 T chocolate hazelnut sauce (homemade or store bought)
6 oz chilled brewed coffee
2 oz vanilla almond milk frothed
Whipped cream (optional)

Pairs Well With:
Suavecito, Buena Suerte

Lavender Sueños

Sweet + Floral Iced Coffee

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Add ice to a tall glass. Pour in brewed coffee (cooled), milk, lavender syrup (homemade or store bought), and heavy cream. Stir until smooth. Serve immediately. 

Ingredients:
4 oz freshly brewed coffee (cooled)
2 oz whole milk
1.5 teaspoons lavender syrup
Ice
1 T heavy cream

Pairs Well With:
Suavecito, La Chula

Mucho Macho: The Dark Roast That Dares You to Be Bold

Coffee isn’t just a beverage. It’s the fuel for fearless mornings, late-night creative sparks, and those moments when you need to feel a little more... muchacho. Enter Dia Café’s Mucho Macho Dark Roast: a courageous coffee that doesn’t whisper you awake but kicks down the door of your sleep-deprived brain and says, “Let’s do this.”

But what makes Mucho Macho more than just your average cup of joe? It’s a bold journey for your taste buds, a cultural experience for your soul, and a masterclass in how coffee can taste when grown in the right soil, sourced ethically, and roasted to absolute perfection.

Flavor That Packs a Punch (But Still Gives You a Hug)

Let’s break down the flavor profile: Citrus, Chocolate, and Subtle Smokiness.

Citrus: A Bright Start

You know that refreshing zing when you peel a sun-warmed orange? That’s what the first sip feels like. Citrus notes in coffee aren’t just for show—they give your metabolism a little kickstart while waking up your senses. It’s like Mother Nature’s own alarm clock.

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Chocolate: The Rich Backbone

Then comes the chocolate. Not the sugar-packed candy bar kind, but the deep, velvety richness of pure cacao. Imagine the taste of hand-ground chocolate on a worn molcajete in the heart of Latin America. It’s smooth, luxurious, and has those brain-boosting benefits that make you feel smarter just holding the cup.

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Subtle Smokiness: The Finishing Move

Finally, a whisper of smokiness lingers like the last glowing ember of a campfire. It adds depth and complexity, inviting slow, thoughtful sips instead of your usual caffeine chug-fest.

Together, these notes create a coffee that’s not just strong; it’s sophisticated. This isn’t a one-dimensional dark roast. It’s layered, complex, and, dare we say, macho.

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The Secret Behind the Bold: Volcanic Soil & High Altitude

Mucho Macho isn’t born from ordinary dirt. It’s grown in nutrient-rich volcanic soil across Peru, Guatemala, and Brazil. This kind of soil, forged by fire, gives coffee beans a natural smoothness and a complexity that’s hard to replicate.

Pair that with high-altitude farming in Latin America’s mountains, and you get cooler temperatures and unique growing conditions that slow down the bean’s maturation. The result? Dense, flavorful beans with an unmatched depth. It’s terroir at its finest—because coffee, like wine, is shaped by where it grows.

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More Than a Cup: A Cultural Experience

Dia Café doesn’t stop at sourcing great beans. We celebrate the Latin American roots of our coffee through art. Each eco-friendly bag is designed and hand-painted by talented Latin American artists, like Jackson Alves from Brazil.

Alves’ work on the Mucho Macho bag blends calligraphy and design into something as expressive as the coffee inside. With awards from Brazil’s Graphic Design Biennial and NYC’s Type Directors Club, plus work displayed in Moscow’s Museum of Calligraphy, he’s not just decorating bags; he’s creating collector’s pieces.

When you sip Mucho Macho, you’re not just tasting coffee—you’re holding a piece of Latin American culture in your hands.

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Brewing Tips: Unlock the Full Potential of Your Dark Roast

Dark roasts like Mucho Macho deserve a little respect in the brew process.

Step 1: Go Coarse

Dark roast beans are more porous than lighter roasts. A coarse grind keeps them from over-extracting and turning bitter. Think French press or drip coffee—medium-coarse for pour-over.

Step 2: Mind the Temperature

Brew at 190°F to 200°F (88°C to 93°C). Lower heat keeps the chocolatey richness intact without bringing out any harshness.

Step 3: Nail Your Ratios

Start with a 1:16 to 1:18 coffee-to-water ratio (about 15 grams of coffee per 240 ml of water). Adjust to taste, but starting lighter means a smoother cup.

Suggested Methods:

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Drip Coffee

Medium grind (granulated sugar)

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Pour-Over

Medium-coarse grind (slightly coarser than table salt)


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French Press

Coarse grind (sea salt)


This isn’t just advice. It’s your roadmap to the perfect cup.

What to Eat With Your Inner Mucho Macho

Mucho Macho plays well with bold flavors.

If you’re going to drink a bold roast, pair it with food that’s equally fearless.

Why Coffee Lovers Choose Dia Café

Ethically Sourced. Direct Trade. Fairly Traded.

Dia Café doesn’t play middleman. We deal directly with farmers and co-ops across Latin America. That means higher wages, stronger communities, and coffee you can sip with a clear conscience.

Every cup of Mucho Macho supports the families who grow it, the artists who design it, and the environment that nurtures it.

Start the Day Like You Finished It

Mucho Macho isn’t here for delicate tea time vibes. It’s here to power your mornings, fuel your hustle, and remind you that bold doesn’t have to mean bitter. Whether you’re crushing deadlines, heading into a workout, or just need a moment of flavorful escape, this dark roast is your ticket.

So take a sip. Taste the fire of volcanic soil, the cool peaks of Latin mountains, and the passion of Latin American artistry.

Because when your coffee is this macho, you’re ready to take on anything.

Ready to unleash your bold side? Grab a bag of Mucho Macho today and experience the adventure for yourself.

Café con Leche

Classic coffee with milk

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Steam desired amount of milk and pour into your mug. Next, add one to two tablespoons of sugar, depending on your preferred sweetness. Create a nice foam on top of the milk using a whisk or frother. Finally, pour drip coffee over top of the steamed and foamed milk.

Ingredients:
Drip Coffee
Steamed Milk
Sweetener of Choice

Pairs Well With:
Buena Suerte, Mucho Macho

La Dulzura

“The Sweetness” Caramel Latte

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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

Carajillo

Perfect Dessert Cocktail

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Add 1 tablespoon sweetened condensed milk to a cup of Mucho Macho coffee. Using a whisk or frother to combine. Add 1 oz of Liquor 43 to a 12 oz glass filled with ice. Top with coffee and milk mixture, garnish with cinnamon.

Ingredients:
1.5 oz strong brewed coffee or espresso shot
1 T sweetened condensed milk
1 oz Liquor 43 (can be substituted with rum or tequila)
Cinnamon
Ice

Pairs Well With:
Mucho Macho, Wepa