From Galle's coastal groves to your table, in one hand-off.
Every jar of Ceylon Blends begins on one family-run estate in Galle District, on Sri Lanka's southern coast. Nothing is blended, nothing is bulked out — what leaves the estate is what reaches your door, rested no more than eight weeks.
True Ceylon cinnamon, Cinnamomum verum.
Unlike the cassia sold in most of the world, our cinnamon is Cinnamomum verum — the true Ceylon variety, grown only along Sri Lanka's southern coastal belt. Our estate sits in Galle District, where warm, humid sea air and sandy, well-drained soil produce a thinner, more fragrant bark than plantations elsewhere.
Trees are coppiced, not felled — new shoots are encouraged from the same rootstock year after year, so a single planting keeps yielding for decades under careful, sustainable management.
Six steps, all by hand, all on one estate.
Harvesting
Mature shoots, two to three years old, are cut low to the stem just after the monsoon — the one window when the bark loosens easily from the wood beneath.
Hand-Peeling
Within hours of cutting, our peelers score and lift the inner bark entirely by hand, using a technique passed down through generations of the same estate families.
Rolling & Quilling
As the thin bark dries it curls naturally into the traditional cinnamon “quill” — rolled by hand, one inside the next, never machine-pressed.
Grading
Every quill is sorted by thickness, colour and aroma into grades from Alba, the finest and thinnest, down through C5 — a skill learned over years, not weeks.
Drying & Resting
Quills are sun-dried, then rested for several weeks so the essential oils fully develop before a single gram is milled.
Milling & Packing
Milled to order in small batches, packed within days of dispatch, and shipped directly to Singapore — no intermediaries, no long warehousing.