
Cultivation & Farming
On our own organic plantations, our team nurtures the cinnamon and tea by hand — using sustainable, eco-friendly methods that protect the soil and the surrounding environment.
At the forefront of revolutionising the traditional peeling mechanism for organic Ceylon cinnamon.
Diyadola Estate, located in Sri Lanka, has been at the forefront of revolutionising the traditional peeling mechanism for cinnamon. Through rigorous industrial training, our focus has been on enhancing the quality and hygienic standards of the cinnamon we produce.
With an annual production of 35 tons, we cultivate our cinnamon exclusively from our own plantations, ensuring complete control over quality and authenticity from soil to packaging.
Every step happens on our own estate, under our own supervision, by a skilled local workforce.

On our own organic plantations, our team nurtures the cinnamon and tea by hand — using sustainable, eco-friendly methods that protect the soil and the surrounding environment.

Our skilled harvesters cut the cinnamon at exactly the right moment, preserving the delicate oils and natural sweetness that define true Ceylon cinnamon — from field to fork.

At our well-maintained peeling station, a skilled local workforce peels, rolls and grades every quill by hand under strict hygiene and quality monitoring.
Diyadola Estate boasts a substantial cultivatable land bank ideal for cultivating organic cinnamon. We are actively seeking joint ventures with foreign investors who share our passion for growing organic cinnamon, and we are transforming unused land into productive organic plots. For certification we have partnered with Control Union, a globally recognised authority, and have established an investment partnership with FarmersOrigin.
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