Aroma
Cocoa, spices
Body
Full and rich
Acidity
Light, with hints of dried fruit
Aftertaste
Cocoa, spices, dried fruit
Avout the Shrilanka Kandy Kohtmale coffee
Plantation: Kandy Kothmale, Sri Lanka
Location: Sri Lanka, regio Kandy Kothmale
Cultivars: Arabica, Lakparakum (S4711)
Exporter: Lanka Coffee
Importer: Lanka Coffee & Special Roast
About the plantation
The coffee history of Kandy Kohtmale is one of resilience and revival. Once this was a thriving coffee region, but then the region was hit hard by a coffee epidemic in the late 19th century. Leading them to a switch to tea production. In recent years, however, coffee has been experiencing a comeback in this region, with small-scale farmers combining traditional methods with modern techniques to produce high-quality Arabica beans.
About the farmers
The farmers of Kandy Kohtmale consist of about 300 small-scale coffee farmers, many of them second- or third-generation cultivars. Despite challenges such as fluctuating coffee prices and the need for sustainable farming, they remain dedicated to their craft and committed to preserving their heritage.
Processing of the coffee
Sri Lankan coffee is processed by washed methods. The combination of high altitude (2000 meters above sea level) and this processing method, a rich flavor with notes of dried fruits, spices and chocolate is created. The careful treatment of the Signature lots guarantees consistently high quality, year after year.
Roasting of the coffee
The roasting is done with a 22 kg Probat UG22, built in 1965. The total roasting time is 11 minutes, with roasting continuing for 25% of the time after the first crack. This ensures optimal development of flavor profiles.
Pricing
64% Payout to farmers for their pulped coffee (green coffee)
A total of 85% of Lanka Coffee farmers receive this payout based on FOB value
23% Import, financing, transportation and sampling costs
11% Processing and export costs of Lanka Coffee
2% Transportation costs to Rotterdam