This washed coffee originates from Chiapas, Mexico, cultivated at 1,600 meters altitude by Familia Giron in the Sibactel ejido of Tenejapa. The coffee combines Caturra and Bourbon varieties. Processing involves 24 hours of fermentation in parchment within cement tanks, followed by 4 days of direct sun drying with rain interruptions. Tasting notes include green apple, citrus, and clean characteristics.
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.
