Lot 01Ella · 1,340 m
Bird's-eye Chinna
Washed, dried twelve days on raised beds. Jasmine, tamarind, and a finish like wet bark. Picked in January, roasted the Tuesday after it landed.
Single farmTasting notes
Sri Lanka's second-best-kept secret.
Colombo & Ella.
Tue–Sun, 7am–5pm · Daily, 7am–4pm
+94 11 059 4400
The first is our tea. Sorry — their tea. Everything we pour is grown in Sri Lanka and roasted within 200 km of the cup.
Sri Lanka has grown coffee for two hundred years. Almost none of it stayed here.
The leaf blight of 1869 took the plantations and the British replaced them with tea. What survived went into export sacks and left. For a century the good stuff was something you read about.
We buy from eleven smallholders in Ella and the Knuckles range, roast it in Colombo, and sell most of it within four weeks. Nothing leaves the island unless you ask nicely.
Three kinds of people drink what we roast. We are not precious about which one you are.
- People who drink it black
- People who don't, and shouldn't be judged
- Cafés who want the same bag twice
Three lots, and that is the whole list
- Lot 02Knuckles · 1,105 m
Hunasgiriya Natural
Nineteen days on the bed, turned by hand. Stewed plum, cocoa nib, and a long sweetness that outstays the cup. Our most argued-about coffee.
Roasted 12 SepTasting notes - Lot 03House · blend
Two Houses
Sixty per cent Ella, forty per cent Knuckles. The one we drink at six in the morning before anyone else is awake, which is the only real endorsement.
MediumTasting notes
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