Matale sits in the central highlands of Sri Lanka, and these beans arrive from there green and unroasted, exactly as they left the mill. The region grows both Coffea arabica and Robusta, and the character of each comes from three things working together: the elevation of the growing land, the climate it sits in and the soil beneath it. Roasted well, Matale beans are known for a broad range of bold flavours, and the Arabica and Robusta between them cover a wide span of caffeine levels for the roaster to work with.
Processing here follows traditional handcrafted methods that have stood the test of time. The batches are kept deliberately small, and that is the point of this region's coffee as we buy it: a small batch can be selected carefully, bean by bean, and it can be traced back to the group and the ground it came from. Larger volumes lose both. Everything collected from Matale is handled at that scale, so what reaches you can be accounted for rather than merely described.
- Raw, unroasted green beans, not roasted and not ground — the roasting is yours to do.
- A mix of Arabica and Robusta grown in the Matale highlands.
- Collected in small batches, each one traceable to its source, and processed by traditional handcrafted methods.
- Screened, graded and sorted at Lakpura's own facility by moisture level, uniformity and overall quality, then packed under food-safety practices for delivery worldwide.
Buying green means the roast profile is decided in your own roaster rather than ours, and the beans go into your hands in the state the mill released them. Lakpura draws this coffee from village-based smallholder groups and selected plantation partners in the Matale region, collects it in small batches for the sake of careful selection and traceability, and puts every batch through quality control at our own facility before it is packed.
