A single-origin Colombian coffee from Finca Monteblanco in Huila at 1730 meters altitude, produced by Rodrigo Sanchez Valencia. This coffee features Caturra and Bourbon varieties processed through an innovative blueberry co-ferment method combined with washed processing. The fermentation culture was created using microorganisms from purple Caturra cherries, then fed with blueberry juice, sugar, and molasses before being applied to the pulped coffee for 150 hours. The coffee offers tasting notes of blueberry syrup, raspberry, and lemon with a balanced, full-bodied 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.
