The coffee history of Kandy Kothmale is one of resilience and revival. Once this was a thriving coffee region, but then the region was hit hard by a coffee epidemic in the late 19th century. Leading them to a switch to tea production. In recent years, however, coffee has been experiencing a comeback in this region, with small-scale farmers combining traditional methods with modern techniques to produce high-quality Arabica beans.

Sri Lankan coffee is processed by washed methods. The combination of high altitude (2000 meters above sea level) and this processing method, a rich flavor with notes of dried fruits, spices and chocolate is created. The careful treatment of the Signature lots guarantees consistently high quality, year after year.

The roasting is done with a 22 kg Probat UG22, built in 1965. The total roasting time is 11 minutes, with roasting continuing for 25% of the time after the first crack. This ensures optimal development of flavor profiles.