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Dimelita Coffee, where every harvest tells a story of tradition, commitment, and respect for the earth.

Our Story

For 35 years, our family has grown coffee in Colombia’s Andean mountains, maintaining traditional farming techniques while incorporating sustainable practices that respect our heritage and safeguard the environment.
We blend time-honored methods handed down through generations with contemporary strategies to select the finest coffee cherries, ensuring exceptional quality in both aroma and taste.

Coffee Tips

Espresso-like coffee in a Moka Pot
Café Latte
Ice Coffee
Coffee Roast Levels

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    MOKA POT (Espresso-like) COFFEE

    Using a stovetop Italian coffee brewer, also known as a Moka pot, is a simple yet rewarding way to make rich, espresso-like coffee. Here’s a step-by-step guide:

    1. Fill the bottom chamber with warm water up to just below the safety valve.
    2. Add medium coarse ground coffee to the filter basket (loosely packed), leveling it without tamping.
    3. Assemble the pot by securely screwing the top chamber onto the base. If filling the chamber with warm or hot water, use a cloth to hold and secure the chamber.
    4. Place on the stove over low heat—avoid high heat to prevent burning. Leave the lid open while brewing.
    5. Wait for the coffee to brew—you’ll hear a bubbling sound as it rises into the top chamber.
    6. Remove from heat once the coffee stops flowing.
    7. Pour coffee and enjoy your freshly brewed coffee!

    Making a latte with a Moka pot is a fantastic way to enjoy a rich, espresso-style drink at home.

    What You’ll Need
    Moka pot (any size)
    Freshly ground coffee (medium-coarse)
    Milk (whole milk froths best, but oat or soy work too)
    Milk frother (handheld, electric, or French press)
    Stovetop or heat source
    How To:
    Fill the Moka pot
    a. Add water to the bottom chamber up to the safety valve.
    b. Fill the filter basket with ground coffee (don’t tamp it down).
    c. Assemble the pot and place it on medium heat.
    Brew the coffee
    a. Wait until you hear a gurgling sound, this means the coffee is done.
    b. Remove from heat and let it rest for a moment.
    Froth the milk
    a. Heat your milk (don’t boil it—aim for ~150°F or 65°C).
    b. Froth using your preferred method until it’s creamy and airy.
    Assemble your latte
    a. Pour the brewed coffee into a mug (about 1/3 full).
    b. Top with frothed milk and spoon some foam on top.

    Ice Coffee

    Ingredients:
    1 cup strong brewed coffee (chilled)
    1 cup ice cubes
    2 tablespoons cream or milk (optional)
    1–2 teaspoons sugar or simple syrup (optional)

    Instructions:
    1. Brew your coffee a bit stronger than usual (to offset dilution from the ice). Let it cool to room temperature or chill it in the fridge.
    2. Fill a glass with ice.
    3. Pour the cooled coffee over the ice.
    4. Add cream and sweetener to taste. Stir well.
    5. Sip and enjoy your homemade iced coffee!

    Additional Tips
    · Coffee ice cubes (made by freezing leftover coffee) keep your drink strong as it chills.
    · For a smoother flavor, try cold brew: steep coarsely ground coffee in cold water for 12–24 hours, then strain.
    · Add a splash of vanilla extract or a pinch of cinnamon for a flavor twist.

    Coffee roast levels play a huge role in the flavor, aroma, and body of your brew. Here's a breakdown to help you choose the perfect roast for your taste

    1. Light Roast

    • Color: Light brown, dry surface
    • Flavor: Bright, fruity, floral, with high acidity
    • Best For: Pour-over, AeroPress
    • Notes: Preserves the bean’s origin character and terroir

    2. Medium Roast

    • Color: Medium brown, still dry
    • Flavor: Balanced—caramel, nuts, milk chocolate, mild acidity
    • Best For: Drip coffee, Espresso
    • Notes: A crowd-pleaser with a good balance of origin and roast flavors

    3. Medium-Dark Roast

    • Color: Rich brown, slight oil on surface
    • Flavor: Bittersweet chocolate, roasted nuts, lower acidity
    • Best For: French Press, Moka Pot, Cold Brew
    • Notes: Bolder body with deeper roast character

    4. Dark Roast

    • Color: Dark brown to black, shiny with oil
    • Flavor: Smoky, bold, low acidity, sometimes bitter
    • Best For: Espresso, Lattes, strong brews
    • Notes: Roast flavor dominates; origin notes are mostly lost