La Victorina - Costa Rica {Natural}

Technical Details

Roaster: Kima Coffee Roasters
Origin: Tarrazú (Santa María de Dota), Costa Rica
Farm: La Victorina
Producer: Eduardo Ramírez
Altitude: 1850 – 2100 masl
Varietal: Geisha
Process: Natural
Profile: Orange · Tropical · Berries · Candy
Format: 250 g
Grind: Whole Bean

La Victorina is a high-end Geisha coffee that represents the new generation of Costa Rican coffee.

Produced by Eduardo Ramírez in Tarrazú, this lot is born from a vision focused on extreme quality, total traceability, and constant innovation. A national cupping champion and Q-Grader, Eduardo has transformed his farm into a laboratory for high-value micro-lots.

Located between 1,850 and 2,100 meters above sea level, La Victorina benefits from extreme altitude conditions that allow for slow fruit maturation, generating greater density and aromatic complexity.

The result is an intense, sweet coffee with a vibrant sensory profile.

Process

Processed using the natural method, with advanced technical control:

Manual selection of cherries with a high level of ripeness (Brix)
Drying on raised African beds
Slow dehydration thanks to the altitude
Rigorous control of ventilation, humidity, and temperature
Constant movement for uniform fermentation
Resting and stabilization phase before hulling

This process enhances sugar transfer and generates a sweeter, more complex, and expressive profile.

Sensory Summary

Orange
Tropical fruits
Berries
Candy

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