This single-origin Ethiopian coffee comes from Hamasho, Bensa, Sidama at 1920-2330 meters altitude. It is processed using the Black Honey method and features varieties 74/110, 74/158, 74/160, 74/165, and Setami. Tasting notes include sweet florals, manuka honey, and thyme tea with a light body and subtle tropical notes in the finish.
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.
