This washed processed coffee comes from Bombe Kebele in the Bensa Woreda of Sidama Zone, Ethiopia, grown at 1950-2150 meters altitude by 725 smallholder farmers. The coffee features a blend of heirloom varieties including Kurume, Wolisho, and Dega. After picking, the beans are depulped and fermented for 36-48 hours, then fully washed in running water. The coffee is dried on raised beds under shade netting for 5-7 days. It displays notes of white peach, honeysuckle, and floral 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.
