Life style

Brewing a different cup of coffee

Published

4 years ago

2022/01/30

One of the top ten Arabica varieties of coffee in the world, our own Lak Parakum is now being promoted by the Department of Export Agriculture in all Arabica coffee-growing districts in the island. Plants of this variety are distributed among growers through several coffee nurseries in the upcountry. The coffee rust which ended the island’s coffee romance in British-occupied then Ceylon is given hope for resurgence with the promotion of the new variety.

BY RANDIMA ATTYGALLE

History has it that coffee was introduced to Ceylon in 1503 by the Arab traders from Yemen. However, the planting of coffee as a commercial crop in the island commenced with the Dutch occupancy and continued under the British rule. Planter R.B Butler who had experience in coffee plantations in Jamaica came here in 1837 and introduced methods to yield a better coffee crop. By 1863, the value of coffee imported into Europe from all parts of the world amounted to £270 million, and we were exporting nearly a third of that. By 1870, Sri Lanka’s coffee production peaked with over 275,000 hectares being cultivated, according to the Sri Lanka Export Development Board (EDB) data.

The colonial Ceylon was among the top coffee producing and exporting nations and a coffee-drinking culture complete with kopi kaday (coffee kiosks) and kopi kele (coffee forests) evolved. Christine Spittel-Wilson’s famous book The Bitter Berry revolves around the ethos of a Ceylonese coffee plantation.

Sadly, the coffee rust of 1870 (caused by the fungus Hemileia vastatrix) destroyed all plantations bringing the coffee romance of the country to an end. Although rust-tolerant varieties were later introduced, today coffee is an intercrop with tea and coconut. However, Lak Parakum promoted by the Department of Export Agriculture (DEA), encourages planters to expand their coffee acreage.

Sri Lanka’s coffee cultivation covers around 4,600 hectares and the two main commercially important species locally grown are Arabica coffee (Coffea Arabica) and Robusta Coffee (Coffea canephora). These two main species grown here include several varieties. “While Arabica coffee varieties are recommended for mid and up country areas with an altitude of over 400m (Nuwara Eliya, Kandy, Matale and Badulla), Robusta variety is recommended for mid and low country with an altitude of less than 800m( Kegalle, Kurunegala, Kandy and Matale). These

recommendations are made depending on the temperature variation. While Arabica prefers a temperature of 15-28ºC, Robusta thrives in a temperature of 18-36ºC” says Dr. H.M.P.A Subasinghe, Director (Research), Department of Export Agriculture (DEA).

The global specialty coffee market as the EDB notes, is projected to reach over USD 80 billion by 2025 which offers enormous growth potential for coffee producers. In line with this increasing demand, Sri Lanka’s coffee exports have increased in recent years, growing 84 percent from 2017 to reach nearly USD 355,000 by 2019 according to EDB data. The coffee industry as the EDB notes, has attracted increased investment from the private sector and increased local demand and consumption of locally grown coffee in hotels, restaurants and cafes.

More than 80% the world demand is for Arabica coffee and the requirement is 8.8 million mt, says Dr. Subasinghe. Lak Parakum with its quality parameters stands among the best ten Arabica varieties in the world, he adds.

Even after releasing the new variety Lak Parakum, it did not become popular among farmers due to lower prices offered for coffee. But the Director (Research) of the DEA then, Dr. J.M.Seneviratne initiated collaborations with the authorities at the Nuwara Eliya District Secretariat to popularize the new variety among growers in the Nuwara Eliya District. He also worked with Mr. Kenneth McAlpine, a member of the Specialty Coffee Association (SCA) for the global coffee industry to find the quality parameters of Lak Parakum and found that overall score was 85.5 which is way above the cutoff point for the best coffees which is considered to be 75.”

While Lak Parakum is promoted for higher elevations, IMY which is of Robusta variety is also promoted for lower elevations right now. While the domestic coffee consumption is 2,300 mt. our annual production was 2,345 mt. in 2020 according to DEA’s statistics. Our annual export volume was 26.6 mt in 2020. Australia, UAE, USA, Maldives, New Zealand, Chile, UK and Germany are the major buyers of Sri Lankan coffee. The annual coffee import volume was 104.9 mt in 2020.

“Due to immature coffee harvesting and bad processing practices, most importing countries are rejecting our coffee and with the new variety if we can practice timely harvesting and good processing practices, the export potential is very high,” observes Dr. Subasinghe.

Several new measures are now in place to tap a lucrative market for Sri Lankan coffee. Production of planting material with private sector nurseries, awareness programmes for harvesting and processing practices for high quality products, promotion for value addition, introduction of GAP (Good Agricultural Practices) Certification to get premium prices and increasing the coffee extent from 4,600 ha to 5,800 ha and the export volume from 30 mt. to 200 mt by 2025 are among these. Collaborations with the Australian government-funded Market Development Facility for the improvement of the coffee industry are also in place.

Although threats from rust diseases are still prevalent in coffee fields, they can be controlled with good management practices and available control measures, points out Dr. Subasinghe. “Apart from the rust disease, the major pest problem is the coffee berry borer damage. This too can be managed with good crop management practices. While Robusta varieties are highly tolerant for rust, Arabica is medium tolerant.”

Due to the low prices offered for coffee (Rs. 350 to 400 per kilo), many growers had neglected coffee in the last few years, however, currently a kilo of coffee could get Rs. 1,200. “We also offer coffee growers incentives including free planting material, technological assistance for planting, crop management, harvesting, fertilizer application, processing and management of pest and diseases. Subsidies for irrigation facilities and machinery used for post-harvest practices and support for GAP are also offered.”

Managing Director of Kelaneiya & Braemar Estate Maskeliya, Murugiah Balendran, a leading grower of Lak Parakum first experimented with it in 2014. Director (Research) of the DEA then, Dr. J.M.Seneviratne who collected a gene pool from old plants from many areas including Walapane, Ramboda, Galaha and Nilambe offered me mother plants of Lak Parakum and encouraged me to experiment with them,” reflects Balendran who goes onto add that the ‘trial and error’ exercise eventually turned out to be successful. His own estate which was once an exclusive coffee plantation still has coffee trees more than 100 years old.

The senior planter who is now well versed in producing seed stock of Lak Parakum has released about 1,500 kg to nurseries since 2018. “Each kilo of seed could produce 2,000 to 3,000 plants, so a sizeable amount of plants have been generated todate.” Balendran has dedicated four hectares of land to coffee alone today and urge fellow coffee growers to move away from the ‘intercrop mindset’ and allocate more fertile land for the crop. “Many growers plant coffee in vacant land space where largely tea had been removed. However, unless the soil quality is improved, planting coffee in vacant tea and coconut estates won’t do.”

Balendran who also grows several other varieties of coffee including a few Indian ones remarks that there is a notable difference between those and Lak Parakum in terms of the yield, resistance to disease and the texture of beans. “However it will take us another four to five years to show the true potential of it.”

Lack of fertilizer has taken a notable toll on the crop, laments the planter. “At the time of blooming and berries start setting, we need to give some fertilizer. But unfortunately last year our crop was very poor and didn’t match our expectations. Even the seed delivery to DEA and other agents got curtailed to a large extent. Moreover, although I have been supplying coffee seed material from 2018, I have so far not received any significant assistance from any government agency,” remarks Balendran who moots an effective result-oriented incentive scheme for coffee growers.

Photo credit: Murugiah
Balendran, Royal Commonwealth
Society, W.L.H. Skeen & Co.

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Life style

Aslam Hussein’s Couture and Trousseau

Published

21 hours ago

2025/12/21

Thilina Walpola

At Colombo Fashion Week,held recently at Cinnamon Grand,designer Aslam Hussein delivered a collection that spoke the language of quiet confidence and refined glamour, positioning him firmly as a Fashion Edit, favourite this season.

‘His collection unfolded like a carefully composed symphony – each piece moving with a rhythm of elegance and poise. Aslam Hussein’s runaway was more than a presentation – it was a story of refined luxury, individuality and timeless beauty where couture met emotion and each garment became a living expression of artistry.

Colombo Fashion Week was held this November at Cinnamon Grand ,namely Couture + Trousseau . The event was part of the luxury edit focused on high fashion,bridal wear and destination wedding,celebrating CFW’’s 22 rd anniversary Aslam Hussein opened the runway and his collection balanced sharp tailoring with fluid silhouettes, creating looks that felt both modern and enduring. Clean lines, thoughtful construction and an understated palette allowed craftsmanship to take centre stage. The colour palette was muted yet rich, allowing texture and craftsmanship to speak. Luxurious fabrics caught the light with every step, revealing subtle interplay between movement and form. Each silhouette told a story of – timeless, modern and effortless elegance

Aslam Hussein redefines elegance at CFW

Fluid silhouettes, muted palettes and clean tailoring defined his collection.

On the ramp,models moved with understated confidence, their hairstyles were created by. Ramani Fernando salons,the soft luminous makeup complemented the collection’s quiet sophistication. Each silhouette reflected Aslam’s commitment to craftsmanship, versatility and timeless style. Since establishing his label, he has been a staple on Sri Lanka’s fashion calendar, consistently presenting at Colombo Fashion Weeks and earning recognition for his designs.

His collection this year re-affirmed his mastery of understated elegance and contemporary luxury. Neutral tones were punctioned with occasion, deep shades, allowing fabric, cut and texture to take centre stage. Models carried the collection with measured poise. Make up was luminous yet natural, letting the silhouettes and individual model presence shine. Through his designs, Aslam Huseein has cultivated a following among modern cosmopolitan clientele who appreciate understated glamour, versatility and the quiet power of elegance.

His contributions have solidified his reputation as a designer who bridges Sri Lanka’s rich fashion heritage with an international sensibility.

Colombo Fashion Week is Sri Lanka’s premier event, showcasing the country’s top designers alongside emerging talent and is one of the glamorous events in the fashion landscape. The visionary is Ajay Vir Singh, founder of Colombo Fashion Week, whose leadership continues to elevate Sri Lanka’s premier fashion platform to international level.

Life style

Hairstyle maestro: Niroshan at Ramani Fernando salon at Mount Lavinia

Published

21 hours ago

2025/12/21

Thilina Walpola

Ramani Fernando salons is a name that has taken men and women’s grooming to new heights since its inception at Mount Lavinia. The salon has made its mark on the locals and celebrities alike. Over the years, Ramani Fernando Salons has not just set a benchmark for luxury grooming services but has also redefined how men perceive self-care, hair styling, and professional grooming. This salon at Mount Lavinia under its Manager Kappitiya Godage, namely Niroshan known by clients has become a favourite destination for those who sought more than just a haircut. The salon introduces a range of services—from precision styling and beard grooming to men’s makeup for photoshoots. The manager at Mount Lavinia is Niroshan Suresh. His philosophy emphasized that grooming is not just about appearance but also about confidence and self-expression and most importantly – self-care. He says make-up and grooming are not just limited to the opposite gender!

What makes Ramani Fernando Salon at Mount stand out. It is its innovative style and technique to men and women’s grooming. This branch prides itself on using cutting-edge tools and premium products that ensure every client leaves with a polished, customized look. The salon focus is on continuous learning and staying ahead of trends has earned it the loyalty of a discerning clientele.

Working at Ramani salons, Niroshan has spent many years perfecting the craft of styling, cutting and grooming men’s and woman’s hair, blending technical skill with a keen understanding of contemporary fashion trends. With years of experience, he guides clients on hairstyles and on the selection and proper use of styling products. His presence at Ramani Fernando salon at Mount Lavinia reinforce the brand’s reputation for excellence but also highlights the vital role of a skilled male stylist in shaping men and women’s grooming culture in Sri Lanka.

In the evolving world of men’s grooming, where style isn’t just about guiding a haircut but crafting a confident identity Niroshan at Mount Lavinia represent more than just a stylist or a place to cut hair. With Niroshan at the helm, this salon has become a place where style, innovation and meticulous grooming are curated for any client who walks in.

He is part of Ramani Fernando salons creative team, and brings creativity and precision to every look reflecting the high standards of Ramani Fernando’s renowned beauty collection

Niroshan has been with Ramani Fernando for several years and he is popular among his clients for those seeking sharp, modern and personalised hairstyles. With many years of experience, he has combined technical expertise with an eye for current trends ensuring each client leaves the salon looking confident and polished, Niroshan begins with a consultation, he carefully considers face shape, hair texture and personal style before recommending a look: He tailors each style to suit individual preferences, while ensuring easy to maintenance.

Beyond haircuts and grooming, his services include beard shaping, scalp and hair treatments and guidance on styling products. He makes each client of his leave the salon not just with a haircut but walk with confidence. He enjoys seeing his clients happy and self-assured. His experience, professionalism and knowledge make him a standard stylist in Colombo’s competitive grooming scene. He is very grateful to his senior and dynamic hairdresser Kamal for his guidance and expertise and who has been instrumental in shaping his approach to styling and artistry

by Zanita Careem ✍️

Life style

The Kingsbury, Colombo, Welcomes Season of Splendour

Published

21 hours ago

2025/12/21

Thilina Walpola

Seasonal cheer wrapped in tradition and luxury

The Kingsbury, Colombo, welcomes the festive season with a spirit of warmth, elegance and celebration. This year’s Christmas and New Year offerings have been curated to bring guests together through moments of comfort, connection and shared joy across the hotel.

Harbour Court sets the tone for the season with its Christmas Eve Dinner Buffet, Christmas Day Brunch and Christmas Dinner on 24th and 25th December, followed by the New Year’s Eve Dinner Buffet on 31st December and the New Year’s Day Lunch and Dinner Buffets on 1st January. Kings Steakbar brings festive fine dining to Colombo with its Sunday Gourmet Carvery every Sunday in December, the Christmas Gourmet Carvery on 24th and 25th December, an á la carte Christmas Dinner on Christmas Day and a Seven-course Gourmet Dinner on New Year’s Eve.

Yue Chuan offers authentic Chinese cuisine with its signature Peking Duck Experience throughout December, daily Dim Sum and a special All You Can Eat menu on 24th, 25th and 31st December. At Tenk?, guests can enjoy elegant Japanese cuisine with the daily Teppanyaki Show, festive á la carte menus on 24th and 25th December and a New Year’s Eve Tasting Menu. Ocean highlights the best of coastal cuisine with festive á la carte menus on 24th, 25th and 31st December. Bringing Sri Lankan authenticity to the season, Tavern presents an Arrack Tasting Experience throughout December.

Festive cheer continues outdoors at Honey Beach Club with live music from 19th to 23rd December, poolside Festive party packages, and the signature New Year’s Eve celebration “Dancing Into 2026,” featuring Infinity and DJ E2. At Sky Lounge, guests can enjoy elevated festivities with Corporate Celebration packages, festive set menus, seasonal cocktails and the New Year’s Eve event “Party in the Sky,” featuring The Kingdom. Seas

For those celebrating at home, The Kingsbury offers Seasonal Roasts and festive hampers, available both ready-made and customisable, while Indulgence provides five-star delivery throughout the season. Families can also enjoy special offers, with children below six dining free and children aged six to ten receiving 50% off buffet dining. Seasonal cocktails, wine menus and bottle deals are available across all outlets.

This year, The Kingsbury, Colombo, invites guests to embrace the season with kindness, hope and cherished moments. Whether dining out, gathering with loved ones or gifting thoughtfully, we are honoured to share a season of splendour with you.