KANDY, 1,180 m: One family. One slope. One season's harvest.
Kandy sits where the highlands begin. The city climbs, the roads narrow, and the air changes before you realize it has. Above the town, on ridges that catch the morning mist before it burns off, small farms have kept coffee trees alive through decades when no one was buying. This lot comes from those slopes.
The Perera family has worked this slope for five generations. When the 1870s leaf blight tore through Ceylon's coffee, Don Wilbert Perera moved the last healthy seedlings up to a shaded grove between cardamom and cloves. The trees there hold to this day. Typica varietal, fully washed, patio-dried through the December northeast monsoon.
In the cup: dark cherry, brown sugar, clean finish.
Grown by Nilantha Perera. View their origin story here.
Whole bean only. 12 oz / 340 g.
Roasted in Tampa, FL for freshness.
Bag notes: Origin: Kandy Region, Central Highlands, Sri Lanka Roast: Dark Brew: Pour-over, drip, French press.
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