A blend featuring coffees from Cerrado Mineiro, Minas Gerais, Brazil and Huehuetenango, Guatemala at altitudes of 1100-1500 meters. The Brazilian component uses Catuai variety processed naturally, while the Guatemalan component features Caturra, Bourbon, Typica, Catuai, Catimor, Sarchimor, Pache, and Pacamara varieties that are washed. The blend combines both natural and washed processing methods to create a chocolatey and creamy profile with tasting notes of chocolate milkshake, salted caramel, and balanced character. Suitable for both espresso-based drinks and drip coffee.
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.
