This coffee is a Caturron variety produced by Luis Anibal Calderon at Finca Villa Betulia in the Huila region of Colombia, grown at an altitude of 1550 meters. It undergoes a unique honey anaerobic process involving a 50-hour anaerobic fermentation, followed by pulping and a second 50-hour fermentation with added spices, and finally 10 days of sun-drying. The cup profile features vibrant notes of tropical fruits, Hawaiian Punch, and hibiscus, offering a complex mouthfeel and round 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.
