This single-origin coffee from Finca Monteblanco in Huila, Colombia, is grown at 1,730 meters altitude by producer Rodrigo Sanchez Valencia. The Purple Caturra variety is processed using a distinctive coconut lemonade co-ferment natural method, where cherries are fermented with a fruit-derived culture containing lactobacillus and saccharomyces cerevisiae, infused with coconut, citrus, sugar, and molasses for 150 hours. The coffee exhibits tasting notes of toasted coconut, lemonade, and grape with a natural process character.
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.
