This coffee is a Gesha variety from Los Andes Farm in Atitlán, Guatemala, grown at altitudes between 3,300 to 5,500 feet above sea level. It is washed processed and features flavor notes of white chocolate, buttery richness. The farm is certified Starbucks Café Practices, with 60% of its 630 hectare area dedicated to natural woods and the remainder to coffee and other crops. The farm supports 48 families and includes sustainability programs for biodiversity and native species conservation.
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.
