Pure highland craft,
uncompromising cup.

Grown above the cloud line at 1,850 meters in Sri Lanka's central massif. Micro-batch drum roasted to preserve delicate wild florals, peach stone fruit acidity, and toasted cacao nib.

Explore Micro-Lots The Brew Ritual
1,850m Mountain Terroir
88.5+ SCA Cupping Score
100% Direct Farm Trade
Small Drum Roast Batches
Artisanal Methodology

From Mountain Cherry to Master Cup

Trace our four-stage highland ritual from misty canopy harvest to concentrated aromatic sensory cup.

Ripe crimson Ceylon Arabica cherries on tree branch 01 · HARVEST
HANDPICKED RIPE CHERRIES

Handpicked Crimson Cherries

Carefully selected only when fully ripe and sweet beneath the cloud forests of the central mountain ranges.

Artisanal small-drum roasted Ceylon Arabica beans 02 · ROAST
SLOW DRUM ROASTING

Cast-Iron Small Drum Roasting

Even conductive and convective heat curves unlock delicate aromatic notes without harsh roast bitterness.

Precision gravity pour-over coffee extraction 03 · EXTRACT
93°C MOUNTAIN SPRING WATER

Precision Gravity Flow

Saturated with 93°C mountain spring water across artisan ceramic drippers to isolate floral tea-like clarity.

Specialty highland coffee in handcrafted ceramic tasting cup 04 · SERVE
AROMATIC SENSORY CUP

Handcrafted Ceramic Cup

Poured into thermal ceramic cups crafted to focus the delicate bloom aromatics as you sip.

Micro-Climate Mist Forest Canopy
Soil Composition Volcanic Loam & Gneiss
Harvest Process 100% Handpicked Select
Roast Dynamics Small Drum Convective Roast
Highland Terroir

Nurtured beneath misty mountain summits.

Centuries before modern specialty coffee, the rugged peaks of Sri Lanka's central highlands harboured some of the world's most sought-after heirloom Arabica trees. In the Kotmale basin and high slopes of Nuwara Eliya, our trees ripen slowly beneath high-altitude cloud cover.

The severe diurnal temperature shift forces slow cherry maturation, concentrating complex sugars and natural fruit acids into the heart of every bean.

Honey & Natural Curation

Fermented on raised bamboo parabolic beds with intact mucilage to develop deep winey sweetness and notes of wild honey.

Sensory Precision Roasting

Roasted in small-batch cast-iron drums following artisanal thermal curves to develop rich natural sweetness with zero roast defect.

Current Cupping Selection

Single-Origin Micro-Lots

Each harvest lot is individually profiled and cupped according to Specialty Coffee Association standards. Traceable to single estates.

LOT CR-08 · KOTMALE 89.2 SCA

Cloud Mist Yellow Honey

Altitude: 1,780m · Varietal: Typica & Catimor

Process
Slow Yellow Honey
Acidity
Radiant Malic & Stone Fruit
Sensory Profile
Wild Jasmine White Peach Ceylon Honey Bergamot Zest
250g Whole Bean
Rs. 3,600
LOT CR-14 · NUWARA ELIYA 88.8 SCA

High Peak Mountain Washed

Altitude: 1,890m · Varietal: Heirloom Bourbon

Process
Spring Water Washed
Acidity
Crisp Phosphoric & Citrus
Sensory Profile
Earl Grey Tea Black Cherry Toasted Walnut Raw Cane
250g Whole Bean
Rs. 3,850
LOT CR-21 · MASKELIYA 88.5 SCA

Volcanic Ash Natural

Altitude: 1,650m · Varietal: Heirloom Sarchimor

Process
Anaerobic Slow Dry Natural
Acidity
Low & Syrupy Sweet
Sensory Profile
72% Dark Cacao Ceylon Cinnamon Ripe Fig Brown Butter
250g Whole Bean
Rs. 3,450
Sensory Calibration

Artisanal Extraction Guide

Calibrate your home extraction with our atelier brewing parameters. Select your method and cup volume to discover ideal bean dosage, water yield, and thermal pairing.

Desired Servings 2 Cups
Coffee Dose 30g
Water Yield 480ml
Target Temp 93°C
Target Ratio 1:16
WATER QUALITY NOTE

Use filtered spring water with balanced minerality and neutral pH for the clearest expression of delicate highland florals.

93°C PRECISION POUR RITUAL
Atelier Goods & Curations

Freshly Roasted To Order

Artisanal coffee packaging bag with whole roasted beans
ROASTERY CELLAR

Single-Origin Roasted Whole Bean

Packaged in nitrogen-flushed, valve-sealed biodegradable pouches at peak roast vitality to ensure immaculate freshness and degas stability.

Cold drip iced coffee with sphere ice and organic dairy swirl
SLOW EXTRACTION

Cold Extraction Lounge

Slow cold-steeped at 4°C for exceptional clarity and sweet cocoa notes with near-zero bitterness.

HANDCRAFTED SENSORY CERAMIC CUP
Exclusive Tasting Tables

Experience The Cupping Room

Immerse yourself in a guided sensory cupping session led by our Q-Grader. Taste 5 micro-lots side-by-side, score delicate aromatics, and experience Ceylon's highland terroir in custom-designed thermal ceramic cups.

✦ Side-by-side tasting of 5 single-estate micro-lots
✦ Aroma wheel profiling & SCA scoring instruction
✦ Fresh roasted reserve lot parcel to take home