Single-origin washed coffee from La Coipa in Cajamarca, Peru, grown by producer Fidel Huancas Chinchay at El Pajurillo farm (1900 meters altitude). Features Yellow Caturra and Yellow and Red Bourbon varieties. Hand-harvested ripe cherries are depulped, fermented in sealed bags for 3 days, then washed 3 times to remove mucilage. Coffee is dried on raised beds under plastic for 10-15 days. Tasting notes include apple butter, strawberry, and floral 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.
