Production Process
From Harvest
to Packaging.
Six stages carry Ceylon cinnamon from the field to a sealed pack — unhurried, skilled work practised the same way across Sri Lanka.
Stage 01
Harvest
Cinnamon trees are coppiced, so that slender shoots grow from the base. Mature shoots are cut, typically after rains when the bark lifts more easily.
Stage 02
Scrape
The rough outer bark is scraped away, and the stem is rubbed with a brass rod to loosen the thin, fragrant inner bark.
Stage 03
Peel & Roll
Peelers ease the inner bark free in delicate sheets, then layer smaller pieces inside larger ones to form long, slender quills.
Stage 04
Dry & Grade
Quills dry slowly in the shade, then are sorted and graded — in Sri Lanka, grades such as C5 are defined largely by quill diameter.
Stage 05
Inspect
Each batch is checked by hand against its stated grade and specification — diameter, colour and aroma — before it moves on to packing.
Stage 06
Pack
Finished sticks and powder are packed to order — bulk export cartons, retail-ready packs, or your own private-label design — ready for shipment.
From Our Process to Your Order
See the Finished Products, or Ask About a Specific Lot.
Every stage above is carried out per lot, with grade and specification stated — never implied. Request documentation for a specific batch, or go straight to our product catalogue.