This Ethiopian single-origin coffee originates from Becha Village in Bona Zuria, Sidama, at an altitude of 2100-2200 meters. Produced by Ayele Tulu and managed by his son Tsegab Ayele, the coffee is washed processed. The lot comprises multiple Ethiopian heirloom varietals including 74/158, 74/165, 74/112, 74/110, and 74/40. Cherries are sourced from nearby communities and processed through a 4-disk Agard pulper with fermentation in tanks before hand-drying. Tasting notes include lemon candy, strawberry, and rosé.
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.
