This single-origin Ethiopian coffee is from Taferi Kela in the Sidamo region, grown at 1900-2100 meters altitude. It features the Enat Buna varietal and undergoes an anaerobic honey process involving 96-hour sealed barrel fermentation followed by 8-15 days of drying on raised, shaded beds. The coffee is hand-sorted and processed at the Bette Buna washing station before additional grading at the Gelan dry mill. Tasting notes include bergamot, red apple, and vanilla.
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.
