We are one of Sri Lanka's reliable supplier of Ceylon Tea to the world with 20 years of experience in the industry and over 100 years of collective expertise. We supply Organic and Conventional Black Tea, Green Tea, White Tea as well as flavoured teas.
Ginger Powder
Garlic Powder Origin from Hanoi, Vietnam
Cinnamon Sticks 8cm
Cinnamon Powder
Cinnamon Long Sticks
Black Pepper Powder
Black Pepper Ground #28 Origin from Hanoi, Vietnam
Palm Kernel Expeller (PKE) is a by-product of the palm oil extraction process from the fruit of the palm. The Usages of PKE: Contain fat, fibrous, mineral, and protein content. Use for cattle feeding for dairy industries. High phosphorus to calcium ratio. Specification Measurement Protein 15.14% Fat/ Oil Content 10.95% Moisture 7.04% Profat 26.09% Crude Fibre 12.17% Sand and Silica 0.89%
Dolomite is an anhydrous carbonate mineral composed of calcium magnesium carbonate, ideally CaMg(CO3)2. The applications of Dolomite include: Limestone Alternative. Aggregate for both cement and bitumen mixes. Flux in blast furnaces. Specification: Dolomite Fertilizer CaO: 30% MgO: 20.2% Fineness Level 100 Mesh: 95.16 Water Content: 0.51%
Corncob Meal made 100% from corn cob with drying and crushing process. The applications of CCM include: Animal feed/ Cattle Animal bedding Mushroom cultivation media Fodder or animal feeds additive Specification: Particle Size: 4-8 mm Total Moisture: 12-14% Ash Content:
Cassava Waste Flour is a solid waste from the tapioca industry which still contains quite high levels of starch. The product is quite abundant and has not been utilized optimally, which in fact can still be used as a substrate for microbial growth which can produce other products of economic value. The Usages of Cassava Waste Flour: Fermentation Medium Animal Feed Specification: Starch: 51.92% Protein: 10.52% Ash Content: 3.48% Dietary Fibre: 38.19% Water Content: 14.99%
Cassava flour is made from the whole cassava root, simply peeled, dried and ground which has more dietary fiber than tapioca flour. The Usages of Cassava Flour: Wheat Flour Alternative & Gluten-free High Carbohydrates Highly Used in Food Industries Specification: Starch: 60.89% Protein: 4.11% Ash Content: 5.25% Dietary Fibre: 19.03% Water Content: 10.55%
Black RHA comes from pyrolysis of rice husk in poor-Oxygen environment. The difference between Black RHA and White RHA is the carbon content, which much higher in Black RHA. The applications of RHA include: Soil Stabilization As a Pozzolan Material in the construction industry, as a filler, additive, abrasive agent, oil adsorbent, sweeping component, and as a suspension agent for porcelain enamels. In the construction industry, RHA can be used as a partial replacement for cement. Modification material for bitumens.
Arabica Coffee Grade 1, Temanggung, Full Washed process and Unroasted
Arabica Coffee Grade 1, Flores, Wet Hull process and Unroasted
Arabica Gayo Coffee Bean, Speciality, Wine (Unroasted) The wine process is a variation of the natural process where ripe coffee cherries are selectively picked and then partially pulped, leaving varying amounts of mucilage intact. The beans are then dried with the remaining mucilage, resulting in a sticky texture reminiscent of wine. This method produces coffees with rich, syrupy body, enhanced sweetness, and complex flavor profiles that may include notes of tropical fruit, berries, and chocolate.
Arabica Gayo Coffee Bean, Speciality, Semi-Washed (Unroasted) Semi-washed Process (Pulped Natural Process) The semi-washed process, also known as the pulped natural process, combines elements of both the natural and washed processing methods. Ripe coffee cherries are pulped to remove the outer skin, but the beans are left covered in a thin layer of mucilage and dried without fermentation. This method results in coffees with a unique combination of fruity sweetness from the mucilage and clarity of flavor from the washed process, often exhibiting a creamy mouthfeel and nuanced acidity.
Arabica Gayo Coffee Bean, Speciality, Natural (Unroasted) Natural Process (Dry Process) In the natural process, also known as the dry process, ripe coffee cherries are carefully handpicked from the coffee trees and laid out in thin layers to dry naturally in the sun. During the drying process, the cherries shrink and the pulp surrounding the beans ferments, imparting fruity and intense flavors to the beans. Natural process coffees are characterized by their bold, fruity, and often wine-like flavors, with pronounced sweetness and complexity
Arabica Gayo Coffee Bean, Speciality, Honey (Unroasted) honey process is a variation of the natural process where ripe coffee cherries are selectively picked and then partially pulped, leaving varying amounts of mucilage intact. The beans are then dried with the remaining mucilage, resulting in a sticky texture reminiscent of honey . This method produces coffees with rich, syrupy body, enhanced sweetness, and complex flavor profiles that may include notes of tropical fruit, berries, and chocolate
