Srilanka Kandy Kohtmale
Srilanka
FARMS: Kandy Kohtmale, 300 farmers
CULTIVARS: Arabica, Lakparakum (S4711) resistant to coffee rust.
PROCESS: Washed
ALTITUDE: 2000 meters above above sea level
SCA Rating: 83.5 Specialty coffee
EXPORTER: Lanka Coffee
IMPORTER: Lanca Coffee & Special Roast
ROASTER: Special Roast
Shrilanka - coffee specs
What to taste for:
Aroma: chocolate, dried fruit, and nuts
Body: round mouthfeel, cacao nibs, chocolate.
Acidity: gentel and round, mandarin
Aftertaste: chocolate, spices, almond
PROCESSING YOUR COFFEE
The Srilanka coffee is a washed arabica. The combination of altitude and processing results in a rich, dry fruit and spicy profile, with lots of sweetness and a lot of chocolate. The excellent treatment of the Signature lots give it unrivaled consistency in quality and flavor, year after year. .
ROASTING YOUR COFFEE
We use a 22kg Probat UG22 roaster, that has been built in 1965. The roast time is 11 minutes. After the first crack, the coffee is roasted for a remainder of 25% of the time. To obtain the best flavor and taste each coffee or blend has a unique roast profile.
Relative price breakdown:
64%
the price Lanka pays its partner farmers for their parchment, expressed as price for green (milled) coffee. In general, for all Lanka coffees, they make sure that 85% of the coffee's FOB value is transferred back to their partner farmers.
23%
Importing, financing, shipping bureaucracy, sampling and financing costs.
11%
Dry-milling costs and Lanka export fee.
2%
total shipping costs to Rotterdam. Full container loads good forwarding connections warrant such favourable shipping prices.
About the Shrilanka farmers
The Legacy of Coffee in Kandy Kothmale
The story of coffee in Kandy Kothmale is one of resilience and revival. Once a thriving coffee-producing region, the area faced a devastating blight in the late 19th century that nearly wiped out its coffee plantations. However, the spirit of the coffee farmers remained unbroken, and they adapted by embracing tea cultivation.
In recent years, a renewed interest in coffee has emerged, and Kandy Kothmale is once again witnessing a resurgence of its coffee culture. Smallholder farmers, many of whom are second or third-generation coffee growers, are reviving traditional methods while embracing modern techniques to produce high-quality Arabica coffee beans.
Challenges and Opportunities
While the resurgence of coffee in Kandy Kothmale is a cause for celebration, the farmers face challenges such as fluctuating global coffee prices and the need for sustainable farming practices. However, they are undeterred, driven by their passion for coffee and their commitment to preserving their heritage.
The future of coffee in Kandy Kothmale is bright, as these dedicated farmers continue to cultivate the finest Arabica beans and share their passion with the world. Their story is a testament to the resilience of the human spirit and the enduring power of tradition.
