MEET THE PRODUCER | Sebastián Ramírez is a fourth-generation coffee producer who began as a traditional grower over twelve years ago, but he soon started exploring the nuances of fermentation and today is regarded as a master of processes like co-fermentation and carbonic maceration. His mission is to make coffee both accessible and exciting, and Sebastián champions those efforts both in his processing endeavors and as a mentor for the Young Producer Program. Both Sebastián and his coffees can be accurately described as "anything but ordinary," and this strawberry co-ferment adaptation is one of our favorite iterations of that moniker. TRUST THE PROCESS | After being picked at peak ripeness, this Caturra lot underwent anaerobic fermentation with added CO2 injection, nestled alongside wine yeast, fruit glucose, and dehydrated strawberries. The coffee was later dried in two phases: first under shade for 20-25 days, and then in Grain-Pro bags for stabilization for 15 days. TAKE A SIP | Understandably, this coffee brings big fruit energy to the table: strawberries, naturally, but also peaches and pineapples. The sweetness is delightful and confectionary in nature, turning all of those fruit notes into some of our favorite treats, like strawberry candy, peach preserves, and pineapple upside down cake.