Sri Lanka - King Ravana

SUGGESTED BREW METHODS: Pour Over | AeroPress | French Press

ORIGIN HISTORY:
Before tea came to define Sri Lanka’s global identity, the island, then known as Ceylon, was one of the world’s leading coffee producers. By the mid-1800s, its mountainous terrain and tropical climate helped produce some of the most sought-after coffees in Europe. That legacy came to an abrupt halt in the late 19th century when coffee leaf rust devastated farms across the island, forcing much of the industry to transition to tea production for generations.

Today, coffee is quietly returning to Sri Lanka’s highlands. In regions like Walapane, smallholder farmers are reviving the country’s coffee tradition through shade-grown cultivation, careful processing, and a renewed focus on specialty coffee quality. Annual production remains extremely limited, making Sri Lankan coffee one of the rarest origins in the specialty market.

FARM PROCESS:
Grown in the mist-covered central highlands at elevations reaching up to 1,500 MASL, this lot consists of Catimor and S79 varieties processed using the honey method. During drying, a layer of sticky fruit mucilage is intentionally left on the seed, creating greater sweetness, heavier body, and layered complexity in the final cup. Combined with the region’s cool temperatures and slow cherry maturation, the process produces a coffee that feels both structured and deeply expressive.

CUP PROFILE:
Expect a rich and warming cup with layered sweetness balanced by savory spice character. Notes of honey sweetness and black pepper are supported by a smooth, syrupy body, gentle fruit undertones, and a lingering finish that reflects both the island’s tropical climate and its re-emerging coffee tradition.

Notes: Black Pepper, Honey

Process: Honey

Variety: Catimor, S79

Region: Walapane Region

Altitude: 1,000–1,500 MASL

Roast: Medium