Ramiro Café

What have they recently launched or activated that people should know about?
Lately we’ve been refining something that’s key for us: giving more voice to origin. At Ramiro Ramiro, we work closely with Mexican producers from different regions and try to make that felt at the bar; not just “a good cup of coffee,” but the work and the story behind it.

In the end, that’s what Ramiro is about: a place where coffee shines not only for its quality, but also for the respect given to the hands that grow and work it. We’re the channel that connects the work of the farms with the experience at the bar.

Who have you recently connected with that is influencing or engaging with what you do?
With two forces that meet at Ramiro. On one side, the coffee growers we work with: their way of caring for the coffee and the land continues to shape our direction and reminds us why we do this. On the other, the people who come in every day. Some arrive with a thousand questions about origin, roasting, or brew methods… and others simply want to sit down, slow things down, and drink something well made. That intersection between curiosity and enjoyment is what’s influencing us the most: how we serve, how we explain, and how we make the experience feel close and welcoming.

Share an anecdote about something that happened recently that was significant to you.
Not long ago, someone at the bar ordered a matcha latte and said, “Hey, this matcha tastes different… cleaner somehow.” It made me smile because that’s exactly what we’re trying to protect. Even though Ramiro is focused on specialty coffee, we’re just as strict with everything else. I told them the matcha comes from Shizuoka, Japan, and that we treat it with the same preparation standards. For me, it was meaningful because it confirmed something simple: when you take care of origin and execution, people notice. Even if they came in “just for a matcha.”

What are they preparing or developing for the coming months?
We’re entering the next stage of Ramiro, and we’re approaching it in an organized way across three fronts.

First, a new location. Expanding into a second space without losing what’s essential: quality in the cup, warm service, and attention to detail—but with stronger processes to operate at the same standard every day.

Second, a more direct relationship with Mexican coffee growers. Strengthening long-term connections
so we can continue telling the story of coffee with name and traceability, and making sure the work at
origin remains the protagonist.

Third, a more consistent menu. New seasonal drinks and a more refined preparation system (including coffee and matcha), so the experience feels impeccable even during peak hours.

What project, brand, or space do you recommend we check out, and why?What project, brand, or space do you recommend we check out, and why?
Café Avellaneda (Mexico City), because it builds coffee culture from the bar: clear origin, Mexican coffee, conversation if you’re looking for it, and a carefully crafted experience without pretension. And La Cabra, because it’s an international premium reference in terms of execution: a highly curated menu, clean design, and an extremely high standard of consistency, where everything serves the purpose of letting the coffee shine. I recommend them because, from very different places, they prove the same thing: “premium” isn’t about luxury—it’s about criteria, consistency, and respect for coffee.

If you had to describe the current state of the project with an image, phrase, or feeling, what would it be?
Focus and responsibility. Like the moment when you know what’s coming next is bigger, but you want to do it right: honoring origin, caring for the cup, and maintaining Ramiro’s warmth.

Answers by Antonio Vaca Gaviña, founder of Ramiro Café