This coffee is from El Socorro Farm in Palencia, Guatemala, located about 33 miles east of Guatemala City at an altitude of 5,750 feet above sea level. The farm is owned by Juan Diego de la Cerda, third generation producer since 1980. This lot features Red Bourbon variety processed using the washed method. The coffee offers tasting notes of Andes mints, cinnamon, and apple. El Socorro has consistently placed in the top 20 of Guatemala's Cup of Excellence competition, with their Geisha winning first place in 2020.
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.
