This premium Red Fruit Co-Ferment from our friend Sebastián Ramírez is absolutely wild in all the best ways. Imagine ripe coffee cherries soaked in strawberries and wine yeast, then double-fermented (because once just isn’t enough) for over 120 hours of in-cherry fermentation. After that, they’re slow-dried to perfection on raised beds for 18–24 days. The result? An unbelievably jammy, fruit-punchy cup with a wine-like zing and a velvety cocoa finish. It’s bold, it’s funky, and after one sip, you’re totally hooked.