At Just Coffee, our main objective is to take 100% Sri Lanka’s dry processed green Arabica coffee around the globe. We focus on the coffee itself, care about the farmers who work in coffee farms and maintain long-term partnership with our valued suppliers. We are building our network through Just coffee around the globe starting from Australia and New Zealand. Our main target is to supply ‘Just coffee roasted bean’s to the market.

History of Srilanka’s Taste

The emergence of coffee market in Sri Lanka dates back to 1824 when a British Army Officer started the first coffee plantation. Coffee market in Sri Lanka had a rapid growth during 1800s making it – the major economic crop for the nation. Establishment of Ceylon bank in 1841 opened the financial gateway to expand the coffee market and by 1867, more than 160,000 acres of coffee were being cultivated in Sri Lanka with exports ranging more than 67million pounds. Currently Sri Lanka is the most definite pit stop in the world coffee map.

How it's Made

The coffee beans sourced from Arabica beans have the characteristics of strong taste and dark in color, which can further be flavored with various spices like cinnamon, saffron or cardamom. Consumer can add sugar and milk to it as per their own preferences. Ceylon coffee is famous and considered superior coffee around the world for its low caffeine content and acidity. Basically, coffee planation in Sri Lanka requires perfect weather conditions. During the production, coffee beans are washed for purification and reducing the acidity of the beans to give the final coffee the ultimate smooth taste and rich aroma.


The Journey of Seed
to the Cup


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The raw form of coffee – Coffee seeds are mostly harvested in large beds in shaded nurseries, which in latter stage is planted in individual pots with ample of water and protection from bright sunlight till the stage when it is hard enough to be planted permanently.

Harvesting the Cherries

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For the newly planted coffee trees to begin bearing fruit, it will take around 3 or 4 years approximately. The fruit, better known as the coffee cherry, turns a bright, deep red when it is ripe and ready for harvest. In most parts of Sri Lanka, cherries are still handpicked and it’s still a labor-intensive job.


Processing the Cherries

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It is crucial to ensure that the picked up cherries are safe from any kind of spoilage. For this purpose, cherries are sorted removing stones or twigs. After that, pulping of cherries helps to get rid of the skin that surrounds the bean.

Drying the Beans

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If the beans are processed by the wet method, each batch of pulped and fermented coffee are raked, spread out on huge surfaces in the sun and turned frequently each day to dry and covered at night for several weeks. The dried cherries referred as ‘parchment coffee’ are transported to warehouse for storage only when the moisture content in cherries drops to 11 percent.

Milling the Beans

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Parchment coffee still needs removal of all other layers surrounding it, which is done using Hulling and Polishing method. Before exporting, the coffee beans are checked for color flaws or any other imperfections and sorted by size and weight by passing it through series of different sized screens.

Exporting the Beans

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Once the milled beans are ready- its called ‘green coffee’, which is all set to get loaded for shipment. In case of small orders, those green beans are packed in either jute or sisal bags. Whereas, in case of bulky orders, it is well packaged with plastic-lined containers. If we look at the numbers, 7 million tons of green coffee is produced worldwide annually.

Tasting the Coffee

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Coffee tasting is crucial not only for analyzing the taste and flavor of coffee itself, rather for the purpose of categorizing different beans or determining the proper roast. An expert cupper can taste hundreds of samples of coffee a day and still taste the subtle differences between them.

Roasting the Coffee

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Roasting transforms green coffee into aromatic brown beans by heating it up to over 400 degrees. It is the different roasting period that determines different flavor and aroma of coffee at the end.

Grinding the Coffee

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Coffee beans require correct grinding to make sure it doesn’t go stale after few hours of manufacture. It is performed just before sending it for brewing.

Brewing the Coffee

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A perfect cup of coffee heavily depends on the brewing duration, temperature, and ratio of coffee with water. Let’s appreciate all the hard work and efforts that goes into that perfect cup of coffee everyday.

Where it's Made with Love