Ceylon Coffee

Ceylon Coffee, originating from Sri Lanka (formerly Ceylon), was once among the world’s finest coffees during the 19th century. Grown in the island’s central highlands, it thrived in the rich, volcanic soil and tropical climate. With smooth, mild flavors and hints of chocolate and spice, Ceylon Coffee offered a unique taste distinct from other global varieties. However, a devastating leaf disease called coffee rust nearly wiped out production in the 1860s, leading to a shift toward tea cultivation. Today, there is a revival of Ceylon Coffee, with small estates focusing on quality, heritage, and restoring its place on the world stage.