This coffee from Sebastian Ramirez is both co-fermented and decaffeinated, meaning that it is not going to taste like your usual cup of coffee, let alone decaf. After harvesting, the caturra field blend undergoes a careful and measured anaerobic fermentation with dehydrated strawberries, afterwards being sent off for decaffeination. This all results in the final cup being equal parts strawberry jam, rich chocolate mousse, and just a hint of liqueur.