Our Production & Export Process

We partner with smallholder cinnamon farmers across southern Sri Lanka. Shoots are harvested at optimum maturity (usually 2 to 3 years old) to maximize volatile essential oils and sweet aroma.

Master peelers scrap off the coarse outer bark and carefully peel the fragile inner bark into thin layers. These delicate layers are hand-rolled together to form tight, multi-layered quills and sun-dried under covered hygienic sheds.

Quills are sorted into precise length and thickness grades (Alba, C5, M4). Dried quills and milled powder are packed in moisture-barrier food-grade poly bags and woven jute bales.

Packaged stock is stored in climate-controlled warehouses free of moisture, pests, or direct sunlight to retain high volatile oil concentrations.

Consignments undergo phytosanitary inspection by the Sri Lanka Department of Agriculture and customs clearance before being loaded into FCL/LCL ocean containers or express air freight.