Sri Lankan

Sri Lanka was once the world's third-largest coffee producer before leaf rust disease devastated the industry in the late 19th century, leading to a shift towards tea cultivation.

Sri Lankan coffee, also known as Ceylon coffee, is a hidden gem in the world of specialty coffee. Grown in the lush Central Highlands, these beans offer a unique flavor profile that reflects the island's rich biodiversity. With a history dating back to the 19th century, Sri Lankan coffee has faced challenges but is now experiencing a revival, captivating coffee enthusiasts with its distinctive taste and aromatic qualities.

History

Coffee cultivation in Sri Lanka dates back to 1824 when the British introduced it. By the 1870s, Ceylon coffee was world-renowned, with over 111,000 hectares under cultivation. However, a devastating leaf rust disease in 1869 nearly wiped out the industry. Tea subsequently replaced coffee as the primary export crop. In recent years, there has been a resurgence of interest in Sri Lankan coffee, with efforts to revive the industry and produce high-quality specialty beans.

Sri Lankan

PRINT RECIPE PIN RECIPE WRITE A REVIEW

Accidity:

Medium to High

Body:

Medium

Country:

Sri Lanka

Climate:

Tropical monsoon climate with distinct wet and dry seasons, providing ideal conditions for coffee cultivation

Cupping Score:

84.5

Region:

Central Highlands

Soil Type:

Rich, well-drained volcanic soil with high mineral content

Typical Altitude:

800 - 2000m

Annual Production:

5,000 metric tons

Export Volume:

3,000 metric tons

Market Share:

Sri Lankan coffee currently holds a small but growing share in the specialty coffee market, with increasing interest from international buyers.

Local Coffee Customs

In Sri Lanka, coffee is often enjoyed with milk and sugar, sometimes flavored with cardamom or cinnamon. Street vendors, known as 'Kopi Kade,' serve coffee in small glasses, creating a unique local coffee culture that blends traditional and modern preparation methods.

Economic Impact

While tea remains Sri Lanka's primary export crop, the revival of the coffee industry is creating new economic opportunities for small-scale farmers and contributing to rural development. The growing specialty coffee sector is also attracting tourism and international investment.

Awards

Cup of Excellence (2020)

Brewing Methods

Pour-over
French Press
Cold Brew

Certifications

Rainforest Alliance
UTZ Certified

Common Varieties

Typica
Bourbon
Catimor

Flavor Profile

Citrus
Chocolate
Spice

Popular Brands & Roasters

Hansa Coffee
Soul Coffee
Whight & Co

Tourism & Culture

Coffee enthusiasts can visit the picturesque plantations in Nuwara Eliya and Kandy regions. Many estates offer guided tours, showcasing the cultivation process and allowing visitors to participate in coffee picking and tasting experiences.

Future Outlook

Sri Lankan coffee is poised for growth in the specialty market. With increased investment in sustainable farming practices and quality control, the industry is expected to gain more recognition internationally. The unique flavor profile of Sri Lankan coffee is likely to attract more specialty roasters and discerning consumers in the coming years.

Roast Recommendations

Medium
Medium-Dark

Sustainability Practices

Shade-grown cultivation
Organic farming practices

Traditional Preparation Methods

Sri Lankan Milk Coffee
Kopi Kade (Street Coffee)

Typical Harvest Season

October - February

Typical Processing Methods

Washed
Natural
Semi-washed

Sri Lanka was once the world's third-largest coffee producer before leaf rust disease devastated the industry in the late 19th century, leading to a shift towards tea cultivation.