Ripe to roasted.
One seed, followed from the branch to your cup. AEK is a single-origin room in HSR Layout where every bean is picked at peak red and roasted close to home.
Grown in the North East hills.
Our lot comes from the forest-shaded hills of the North East, grown by small tribal farms high in the Eastern Himalayas, where arabica ripens slow and cool and the cherries are handpicked one red pass at a time.
Cherry to cup.
A coffee cherry does not turn red overnight. It moves through green, gold, and amber before the deep red that tells the picker it is ready. We only take that last red.
The branch up top is not a photo. Every cherry on it is ripening in real time, green through red, the same way ours do on the hill.
Caught at its peak.
Most coffee is picked by the truckload, red and green together, because it is faster. We do the slow thing: one red pass, a close roast, a cup poured the day it is ground. AEK is a single bean, taken seriously, in a room that gets out of its way.