Walapane is a division of the Nuwara Eliya district, in the Central Highlands of Sri Lanka, and the coffee that comes off its slopes has been grown there for decades, adapting over that time to local soil and climate. These beans are raw — green and unroasted, exactly as they left the mill, with the roasting left to you. Two varieties account for what grows in the division: Coffea arabica in the form of "Arabica S9", a distinctively Sri Lankan selection valued for its clean, floral profile, and "Catimor", an Arabica x Robusta hybrid grown here for its disease resistance and yield. The harvest runs from February to April.
Processing follows a traditional method particular to the region, close in principle to the honey process, and it is what gives Walapane coffee its well-rounded character once roasted. The S9 in particular is known for a balanced result, with bright acidity and notes of fruit, flower and spice — qualities that belong to the roasted bean, not to the green one in your hands.
- Green, unroasted beans from the Walapane division of Nuwara Eliya, picked in the February to April harvest.
- Arabica S9 and Catimor, the two varieties established in the region.
- Processed by the region's own traditional method, similar to a honey process.
- Screened, graded and sorted by moisture level and quality at Lakpura's own facility before packing.
Buying green means the roast is yours to decide: how far to take it, and how much of the region's floral, fruit and spice character to bring forward. Lakpura sources this coffee from village-based smallholder groups and selected plantation partners in the region, which keeps the batches small, and each batch is collected and brought in for screening, grading and sorting before it is packed.
