This holiday blend features three different coffees: a Brazil Natural from Cerrado Mineiro in Minas Gerais, a Colombian Community Lot from Andes in Antioquia, and a Colombian Cinnamon Co-Ferment from Sebastian Ramirez in Quindío. The blend includes Catuai, Castillo, Colombia, and Caturra varieties grown at altitudes between 1100-2000 meters. The cinnamon co-ferment coffee adds distinctive spice notes to the profile. Tasting notes include cinnamon roll, holiday spices, and chocolate milk, described as comforting and cozy.
Origin
Cerrado Mineiro (Brazil) • Andes Mountains (Colombia) • Quindío (Colombia)
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.
