Coffee production in Sri Lanka

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Coffee growing districts in Sri Lanka

Coffee production in Sri Lanka has a history that dates back several centuries. The island nation, formerly known as Ceylon, was once a major coffee producer in the world. However, the industry faced a dramatic decline in the 19th century due to a combination of disease and market changes. Despite this, coffee production continues in Sri Lanka on a smaller scale, contributing to both the local and global coffee markets.

History

Coffee production in Sri Lanka began during the era of Dutch Ceylon when the Dutch introduced coffee to the island for non-commercial purposes. However, it was under British Ceylon that coffee plantations were extensively developed, particularly in the central highlands. The industry reached its peak in the 1860s, with Sri Lanka becoming one of the largest coffee producers in the world.

The decline of the coffee industry in Sri Lanka was precipitated by the outbreak of a fungal disease known as coffee rust (Hemileia vastatrix) in the 1870s. The disease decimated coffee plantations, leading to a catastrophic collapse of the industry. Many planters switched to tea production, which gradually became the dominant agricultural export of Sri Lanka, overshadowing coffee.

Current Production

Today, coffee production in Sri Lanka is relatively small compared to its historical figures. The industry has slowly been revitalized, focusing on high-quality Arabica coffee beans, which are grown in several regions including Kandy, Galle, and the Matale District. These areas provide the ideal altitude and climate conditions for Arabica coffee.

Sri Lankan coffee is known for its unique flavor profile, characterized by mild acidity and strong body. The coffee is primarily consumed within the country, with a growing interest in artisanal and specialty coffee markets both locally and internationally.

Cultivation and Processing

Coffee cultivation in Sri Lanka involves both smallholder farms and larger estates. The process of coffee production includes planting, harvesting, processing, and drying. Harvesting is typically done by hand, ensuring that only ripe cherries are picked. The processing in Sri Lanka mainly follows the wet method, where the pulp of the coffee cherry is removed before the beans are dried. This method is preferred for producing high-quality coffee.

Challenges and Opportunities

The coffee industry in Sri Lanka faces several challenges, including competition from other crops, limited land availability, and the impacts of climate change. However, there are significant opportunities for growth, particularly in the niche market of specialty coffee. Efforts to improve quality, increase sustainability, and promote Sri Lankan coffee on the global stage could help revitalize the industry.

Conclusion

While coffee production in Sri Lanka is no longer at the scale it once was, the industry holds a rich history and potential for growth. With a focus on quality and sustainability, Sri Lankan coffee could carve out a distinct place in the international coffee scene.