This coffee is sourced from various smallholder farmers in the Valle del Cauca region of Colombia, grown at an altitude of 1750 meters. It is a blend of Caturra and Castillo varieties, processed using the washed method and decaffeinated via the Ethyl Acetate (EA) sugarcane process. The flavor profile features notes of milk chocolate, almond, and vanilla. This coffee is suitable for various brewing methods.
Aaron and Ryley Stout launched Sunday Coffee Project in Portland, Oregon in the fall of 2021, with Aaron initially renting one hour per week at a shared roasting space and learning the craft through hands on practice. The roastery works with importers and exporters who pay well above commodity market prices, ensuring farmers earn living wages. Coffee is roasted every Monday and shipped every Tuesday. The packaging, designed by Sarah Brown, draws on cereal box nostalgia, with color coded characters, Portland bridge illustrations, and a Sunday activities checklist standing in for the usual nutrition facts. It has earned recognition from Sprudge and the SCA Coffee Design Awards.
