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.

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.

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.

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.

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.

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:

• Drip Coffee: Medium grind, like granulated sugar.
• Pour-Over: Medium-coarse, slightly rougher than table salt.
• French Press: Coarse grind, think sea salt.

Drip Coffee

Medium grind (granulated sugar)

Pour-Over

Medium-coarse grind (slightly coarser than table salt)


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.

• Roasted Nuts: Complements the rich chocolate tones.
• Lemon Cookies: Bright citrus snaps contrast beautifully.
• Smoked Salmon Bagel: Yes, really. The umami pairs with the coffee’s smoky finish for an unexpectedly perfect bite.

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

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

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

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