Pacamara coffee from Los Pirineos farm in Santa Ana, El Salvador, grown at 1400 meters altitude on volcanic slopes. Processed using Red Honey method, where pulped cherries with intact mucilage are dried on raised beds for 15–20 days. Exhibits bright, delicate characteristics with tasting notes of cranberry juice and stone fruits.
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.
