Single-origin coffee from Finca El Placer in Quindío, Colombia, grown at 1744 meters altitude by producer Sebastian Ramirez. The Caturra variety undergoes a distinctive Black Honey Peach Co-Ferment processing: anaerobic fermentation with wine yeast for 120 hours, followed by depulping and 72-hour anaerobic fermentation with CO2 injection, dehydrated peach fruits, and fruit glucose. The coffee displays peach candy, balanced, and sweet flavor characteristics.
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.
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