This blend combines two Guatemalan coffees: a washed Gesha from Los Andes in Atitlán, Sololá and a washed Red Bourbon from El Socorro in Palencia. Produced by the Hazard family and Juan Diego de la Cerda at altitudes ranging from 1000-1550 meters above sea level. The coffee features flavor notes of white hot chocolate and peppermint bark, offering a sweet and sugary profile designed for the holiday season.
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.
