Nestled in the lush, green heart of Sri Lanka, Kurundugama Plantation – Cinnamon Village is more than a cinnamon grove—it’s a living legacy. With over 130 years of heritage, this family-run plantation is home to the unique art of sustainably harvesting Ceylon Cinnamon, a tradition that has been lovingly passed down through generations. Here, the focus is not only on producing the highest quality Ceylon Cinnamon quills but also on preserving the environment and respecting the very trees that have sustained families for centuries.
Sustainable Harvesting Practices
Every tree on the plantation is carefully tended, with harvesting beginning only after selecting the most mature trees. By adhering to time-honored techniques, the family ensures they never overharvest, allowing younger trees to grow strong and contribute to the grove’s ecosystem. This sustainable approach protects the plantation’s biodiversity and ensures that the cinnamon is always harvested at peak quality.
Generational Knowledge in Harvesting
For the artisans at Kurundugama, sustainable harvesting is second nature. Decades of generational expertise guide them in selecting and cutting branches with precision. This respect for the trees and patience with nature allows the grove to thrive and maintain its balance, ensuring future generations can carry forward this cherished tradition.
At The Auburn, sustainability goes beyond business—it is a promise to honor the environment and the heritage that defines Sri Lanka’s Ceylon Cinnamon. The result is a premium product, harvested with care, packed with its essential oils and unmatched aroma, and rooted in nature’s delicate balance.
