WELIGAMA, 1,400 m
Volcanic soil. Monsoon rain. Slopes the colonial estates abandoned a century and a half ago.
Sri Lanka was once among the world's great coffee producers. In the 1870s, a single blight erased nearly all of it. The world moved on. But the families in the central highlands didn't abandon the trees — they kept tending them, generation after generation, in the shade of cinnamon and cardamom, on hillsides too small to interest anyone and too rich to leave.
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.
Grown by Nilantha Perera. View their origin story here.
Medium roast. Whole bean. Volcanic soil. Central highlands, Sri Lanka. 12 oz / 340 g.
Bag notes: Origin: Weligama Region, Central Highlands, Sri Lanka Roast: Medium Brew: Pour-over, drip, French press.
Roasted in Tampa to preserve freshness.
Whole bean only. 12 oz / 340 g.
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