We are fascinated by producers who approach farming through the lens of sensory expertise. Eduardo Ramírez, the mind behind Finca La Victorina, represents the vanguard of Costa Rica’s new generation of specialty coffee producers.

The Story: From Cup of Excellence Judge to First-Generation Producer

When discussing the modern era of coffee production in Costa Rica, it is impossible not to mention Eduardo Ramírez. Unlike traditional farming families with generations of heritage, Eduardo and his family are first-generation producers who built their path from the ground up.

His journey began while working as a quality inspector for major exporting companies, where he gained deep technical insight into the processing industry and developed a highly calibrated palate. Captivated by the world of specialty coffee, Eduardo transformed his passion into mastery; winning national cupping competitions, earning his official Q-Grader certification, and serving as a judge for the prestigious Cup of Excellence. 

This deep sensory foundation naturally led him to purchase his first estate: Finca La Victorina, located in the famed Tarrazú region. Today, Eduardo applies his philosophy of "quality over quantity" with obsessive determination, focusing on total traceability and millimeter precision across every stage of production to secure elite cup quality.

Terroir

Situated in the high-altitude mountains of Tarrazú, one of Costa Rica’s most celebrated growing regions, Finca La Victorina benefits from optimal growing conditions.

High-elevation volcanic soils that are rich in organic matter and minerals essential for optimal tree health and dense cherry development. Some distinct seasonal microclimates, a defined wet and dry season with sharp day-to-night temperature swings that slow down cherry ripening and concentrate natural sugars. And shade-grown ecosystems which helps preservation of soil moisture, promote biodiversity, and shield cherries during critical maturation stages.

Agronomy Meets Precision Fermentation

Eduardo leverages his technical background as a Q-Grader to treat every harvest as a controlled experiment in flavor development.

His signature approach combines:

• Millimeter Process Control: Meticulously monitoring temperature, pH levels, and Brix degree density during both fermentation and drying stages.
• Controlled Honey & Natural Fermentations: Custom-tailoring parchment and cherry drying times on raised beds to highlight clean fruit acids and deep sweetness.
• Traceable Micro-Lot Isolation:  Separating harvests strictly by plot, altitude, and varietal to guarantee total transparency from tree to cup.

Eduardo Ramírez at Brewing Dealers

Having Eduardo visit our roastery in Málaga last year to cup some of his own coffees alongside our team was a true highlight. Reinforcing the direct, personal connection behind every bag we roast. 

Explore our menu to sample the latest micro-lots from Finca La Victorina and experience Eduardo Ramírez's precision craft firsthand. Given Eduardo’s background as a professional taster, you can expect coffees are engineered for pristine clarity, balance, and sweetness.