Cinnamon Harvesting
Cinnamon is harvested from our own organic plantations, where careful cultivation and timing preserve the delicate oils and sweetness that define true Ceylon cinnamon.
Diyadola Tea & Cinnamon Plantation
At the forefront of revolutionising the traditional peeling mechanism for organic Ceylon cinnamon.
The Estate
Introducing organic Ceylon cinnamon
Diyadola Estate, located in Sri Lanka, has been at the forefront of revolutionising the traditional peeling mechanism for cinnamon. The estate boasts a substantial cultivatable land bank ideal for cultivating organic cinnamon.
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.
We are actively seeking joint ventures with foreign investors to expand our organic cultivation and bring more pure Ceylon cinnamon to the world.
Our Process
What we do
From harvesting to manufacturing, every step happens under our own supervision by a skilled local workforce.
Cinnamon Manufacturing
Our well-maintained peeling station is operated by a skilled labour force indigenous to Sri Lanka, with continuous emphasis on training, hygiene monitoring and consistency.
Field to fork
A revolutionised peeling mechanism
Our skilled harvesters and expert processors work together to produce the finest cinnamon, refining a traditional craft with rigorous industrial training for unmatched quality and hygiene.
Trusted partners
Certified and supported
Our organic practices are independently verified by Control Union, a globally recognised certification authority, while FarmersOrigin partners with us as an investment partner to grow sustainable Ceylon cinnamon cultivation.
Control Union Certified
FarmersOrigin Investment Partner
35 Tons / Year
Own Plantation
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