About the plantation

The coffee history of Kandy Kothmale is one of resilience and revival. Once a thriving coffee region, the region was hit hard by a coffee epidemic in the late 19th century, leading 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

Kandy Kohtmale's group of growers consists of about 300 small-scale coffee farmers, many of them second- or third-generation growers. 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 the coffee

Sri Lankan coffee is processed by washed methods. The combination of high altitude (2000 meters above sea level) and this processing method, creates a rich flavour with notes of dried fruit, spices and chocolate. The careful treatment of the Signature lots guarantees consistently high quality, year after year.

Roasting the coffee

The roasting is done with a 22 kg Probat UG22, built in 1965. 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