¡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:

Dark chocolate brings deep, bittersweet luxury that lingers just long enough to make a statement.
Chicory adds warm, roasted depth—a nostalgic, earthy twist that grounds the cup.
Smokiness rounds it all out, giving it that cozy, almost campfire-like finish.

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

Dark chocolate provides a boost of antioxidants and a whole lot of personality.
Chicory supports digestion and enriches the overall flavor.
Smoky undertones? They’re more than aesthetic—they add complexity and health benefits.

FLAVOR ATTRIBUTES

Dark Chocolate

Promotes Brain Support

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

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

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.

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.

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:

Use a fine grind (think table salt texture) to extract those deep flavor layers.
Brew at 200–205°F to really highlight the red fruit and chocolate notes.
Stick to a 1:15–1:17 ratio to keep things balanced.
Aim for a 25–30 second shot—then adjust grind or tamp pressure as needed.

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.

Flavor Pairings That Wow

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

Sweet options to try:

Chili chocolate — a little heat, a little sweet, and a whole lot of magic.
Tiramisu — the creamy textures bring out Wepa’s red fruit and spice notes.
Maple-glazed donuts — because, yes.

More of a savory soul? Wepa pairs beautifully with:

Spiced breads (banana, pumpkin, you name it)
Sharp or aged cheeses
Anything nutty

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.

Why Wepa Belongs in Your Pantry

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

Flavor-packed: Layers of chocolate, spice, and subtle smoke.
Smooth and balanced: Low bitterness, creamy body, digestible chicory.
Culturally rich: Rooted in Latin American heritage, with ethical sourcing practices.
Artist-designed: Gorgeous, purposeful packaging you’ll want to show off.
Brewer-friendly: Compatible with espresso machines, pour-overs, drip, and more.

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

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

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

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

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.

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