Tabi variety coffee from Huila, Colombia, grown at 1650 meters altitude on El Mirador farm by producer Elkin Guzman. Processed using Thermal Shock method: beans undergo 60 hours of anaerobic fermentation in controlled temperature (35-40°C), followed by oxidation and cold shock to halt fermentation. Dried in climate-controlled dark room for 12-15 days. Tabi is a rust-resistant variety developed by CENICAFE, a cross of Typica, Bourbon, and Hibrido de Timor. Tasting notes include freeze-dried strawberries and marshmallow fluff with greater sweetness, balance, and acidity.
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.
