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Ceylon cinnamon is graded by the fineness of its quills — from pencil-thin Alba to robust C4 and freshly milled powder. Every grade below is peeled, rolled, and sorted by hand on our Hikkaduwa estate.
The connoisseur's quill.
The rarest cut of Ceylon cinnamon: quills no thicker than a pencil, rolled from the smoothest inner bark. Alba is what specialty buyers mean when they ask for the very best.
The specialty-shelf standard.
Slender, even quills with the classic layered roll. C5 Special balances elegance and yield, which is why specialty retailers and café roasters build their ranges around it.
The working kitchen's choice.
A fuller-bodied quill with the same true-cinnamon character. C4 stands up to long simmering and high-volume use without losing its gentle sweetness.
Milled fresh, never blended.
Ground to order from selected quills — never from sweepings or cassia blends. The result is a bright, fragrant powder that bakes and stirs true.
The estate, in a cup.
Roasted bark curls and cuttings prepared for steeping — a naturally caffeine-free infusion with all the warmth of true cinnamon and none of the harshness of cassia.
Prepared to your specification.
Export-grade Ceylon cinnamon prepared to order — quills, powder, and gift-ready packs, graded and documented for your market.