The Rise, Fall, and Revival of Sri Lanka’s Original Brew.
At Helanta Coffee, we are part of a movement that revives more than a crop, we are rebuilding a legacy. Before Sri Lanka became globally recognized for its tea, it was Ceylon coffee that ruled the island’s plantations and export economy.
Sri Lanka, then known as Ceylon, was one of the world’s largest coffee exporters during the 19th century. Historical records show that by the 1860s, the country had over 275,000 acres of coffee under cultivation, especially in the central highlands including Kandy, Nuwara Eliya, and Kotmale, where our farms are proudly located today. The elevation, rainfall, and loamy soils of these regions were perfect for growing Arabica coffee, a variety now celebrated in the specialty market for its nuanced flavors.
The island’s first commercial plantations began under British colonial rule in 1825, and by mid-century, Ceylon coffee was a highly sought-after product in Europe. It brought great economic benefit to the country and was considered one of the British Empire’s most profitable colonial ventures.
But this golden era came to an abrupt end with the arrival of coffee leaf rust (Hemileia vastatrix) in the 1870s, a fungal disease that destroyed vast stretches of coffee farms. Within two decades, nearly all the plantations had failed. Many estate owners replaced their coffee crops with tea, leading to the rise of what we now know as the Ceylon tea industry.
More than a century later, we at Helanta Coffee are helping to bring Ceylon coffee back to life not as a bulk commodity, but as a premium, specialty-grade product. Global demand for ethically sourced, traceable, and high-elevation coffee has opened the door for Sri Lanka to return to its roots, this time with greater purpose and sustainability.
Founded in Kotmale, Helanta Coffee is now working with over 3,000 rural farmers, many of them women, to cultivate 100% Arabica coffee at elevations ranging from 1,000 to 1,500 meters above sea level, the ideal range for producing rich and complex coffee profiles. We grow varieties such as S9, Lakparakum, and HDT, and maintain a number of single estate and mixed-farmer cultivation models.
Our beans are processed through wet, honey, and natural methods, all conducted at our facilities in the Kotmale highlands. These traditional yet carefully optimized methods help bring out the best in every harvest. We focus on organic, shade-grown practices and avoid synthetic fertilizers or chemical inputs, preserving biodiversity, soil health, and the integrity of the ecosystem.
Our specialty coffees are now supplied to both local and international HORECA sectors (hotels, restaurants, and cafés). We are proud to have scored 84.5+ points in internationally recognized cupping evaluations and were honored with a Great Taste Award in 2024, placing Sri Lankan coffee once again on the global map of excellence.
But for us, the journey is about more than awards. It’s about giving back to the land and the people who shaped this heritage. Each year, we distribute over 300,000 free coffee plants to our farmers and invest in training programs that promote productivity, quality, and sustainability. Many of our producers are women, whose leadership and contribution in farming and processing are at the heart of our operations.
The revival of Ceylon coffee is not simply a story of agriculture. It’s a story of resilience, community, and vision. At Helanta Coffee, we are proud to be a part of this new chapter. We are not only producing exceptional coffee. We are reviving a national legacy, creating opportunities for rural families, and building a sustainable future from our highland roots.
We invite you to taste the story in every cup.