Hand roasted, small-batch coffee from small-holder farms
At Hansa Ceylon we source our beans from multiple small-holder farms where each farm will use its own unique growing, harvesting, and drying practices.
When the raw beans arrive at our factory, some have been aged for a month, others for a year, some will have been dried in the cherry, yet others removed from the fruit and shell before drying, some have been picked on wet days, others picked earlier, some later.
Each of these factors contribute different tasting notes to the beans - there is nothing standardized about the process. Our farmers are unique, their processes unique, and each batch roasted takes special care and observation.
Our team of artisan roasters must pick through each and every bean before roasting by hand in small batches. Our team is highly trained to bring out the very best flavors from the beans.
Our coffee is one of the only in the world where you will get such a diversity of beans in each batch, resulting in a rich complexity of flavor notes, which deserve a discerning attention to fully experience.
When the raw beans arrive at our factory, some have been aged for a month, others for a year, some will have been dried in the cherry, yet others removed from the fruit and shell before drying, some have been picked on wet days, others picked earlier, some later.
Each of these factors contribute different tasting notes to the beans - there is nothing standardized about the process. Our farmers are unique, their processes unique, and each batch roasted takes special care and observation.
Our team of artisan roasters must pick through each and every bean before roasting by hand in small batches. Our team is highly trained to bring out the very best flavors from the beans.
Our coffee is one of the only in the world where you will get such a diversity of beans in each batch, resulting in a rich complexity of flavor notes, which deserve a discerning attention to fully experience.
Dry process coffee
The simplest and most organic method of processing coffee is called dry process and plays an enormous role in determining the ultimate flavor of the roast.
Dry process is a simple yet painstaking method that allows the coffee bean to bathe in its own flavor for an extensive period of time.
As it dries in the sun, the beans must be carefully watched over for two to four weeks.
Dry process coffee has become very rare in the world; more than 80% of the world’s Arabica coffee goes through the modern, industrialised wet process where grading and uniformity are prioritised over taste.
Hansa Ceylon's old-school machinery and artisan roasters are able to bring the assorted moisture levels presented in the wide variety of beans arriving at the factory to a complementary and uniform roast.
We believe you will be able to taste the unique flavor profiles in every cup.
Dry process is a simple yet painstaking method that allows the coffee bean to bathe in its own flavor for an extensive period of time.
As it dries in the sun, the beans must be carefully watched over for two to four weeks.
Dry process coffee has become very rare in the world; more than 80% of the world’s Arabica coffee goes through the modern, industrialised wet process where grading and uniformity are prioritised over taste.
Hansa Ceylon's old-school machinery and artisan roasters are able to bring the assorted moisture levels presented in the wide variety of beans arriving at the factory to a complementary and uniform roast.
We believe you will be able to taste the unique flavor profiles in every cup.
