**MEET THE PRODUCER |**Sebastián Ramírez is a fourth generation coffee producer who started growing coffee more than 13 years ago. Early in his career, he started exploring the nuances of fermentation, and today, Sebastián is regarded as a master of advanced processing techniques like co-fermentation and carbonic maceration. His mission is to make coffee accessible and exciting, and Sebastián champions those efforts in his processing endeavors and as a mentor for the Unblended Young Producer Program. 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 endearing moniker. **TRUST THE PROCESS |**After being picked at peak ripeness, this Castillo 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 |**As far as strawberry co-ferments go, this one is pretty much a classic. It’s super sweet, like cooked strawberries, and it possesses the loud, funky energy of grape flavored goodies like grape candy—or that grape snow cone Alan Jackson once crooned about. Further fruit notes, like peaches, are also prevalent throughout the cup. The finish is smooth and sweet, reminding us of milk chocolate. **Origin |**Quindío, Colombia Producer | Sebastián Ramirez **Farm |**Finca El Placer **Process |**Co-ferment **Variety |**Castillo Elevation | 1700–1800 MASL

**MEET THE PRODUCER |**Sebastián Ramírez is a fourth generation coffee producer who started growing coffee more than 13 years ago. Early in his career, he started exploring the nuances of fermentation, and today, Sebastián is regarded as a master of advanced processing techniques like co-fermentation and carbonic maceration. His mission is to make coffee accessible and exciting, and Sebastián champions those efforts in his processing endeavors and as a mentor for the Unblended Young Producer Program. 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 endearing moniker. **TRUST THE PROCESS |**After being picked at peak ripeness, this Castillo 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 |**As far as strawberry co-ferments go, this one is pretty much a classic. It’s super sweet, like cooked strawberries, and it possesses the loud, funky energy of grape flavored goodies like grape candy—or that grape snow cone Alan Jackson once crooned about. Further fruit notes, like peaches, are also prevalent throughout the cup. The finish is smooth and sweet, reminding us of milk chocolate. **Origin |**Quindío, Colombia Producer | Sebastián Ramirez **Farm |**Finca El Placer **Process |**Co-ferment **Variety |**Castillo Elevation | 1700–1800 MASL