This is a blend of Colombian and Brazilian coffees. The Colombian component (40%) is from Finca El Placer, Quindio, produced by Sebastian Ramirez, featuring Caturra variety at 1744 meters altitude. It undergoes a cinnamon co-ferment process with anaerobic fermentation in 200-liter tanks for 120 hours at 18°C with CO2 injection, followed by depulping and another 120 hours of dry fermentation with cinnamon chips. The Brazilian component (60%) is from Cerrado Mineiro DO, produced by various producers, featuring Catuai variety at 1100 meters altitude, processed using natural method. The blend combines cinnamon sugar notes from the Colombian coffee with creamy, rich characteristics from the Brazilian coffee, resulting in cereal milk flavor profile.
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.
