Our Coffee Range

We at LYBS Lanka proudly introduce the Pure Ceylon Green Coffee extract added with Pure Ceylon Cinnamon to bring you more health benefits and flavour. 

World's most popular weight loss supplement, produced from unroasted “Arabica” green coffee beans. It has higher level of “chlorogenic acid” which is known to have antioxidant health benefits for the heart disease and weight loss.

Green Coffee beans are coffee seeds (beans) of Coffea fruits that have not yet been  roasted. The roasting process of coffee beans reduces amounts of the  chemical chlorogenic acid. Therefore, green coffee beans have a higher  level of chlorogenic acid compared to regular, roasted coffee beans.  Chlorogenic acid in green coffee is thought to have health benefits.
 

Also called true cinnamon, native to Sri Lanka, one of the most delicious and healthiest spices on the planet. Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. These properties thought to supports the immune health, lower the risk of blood sugar levels, reduce heart disease risk factors, and it has a plethora of other impressive health benefits.

Do not exceed recommended intake, pregnant or nursing mother, children under the age of 18 and individuals with known medical conditions should consult a physician before using this product.

This Product is not intended to diagnose, treat, cure or prevent any diseases.

LYBS Coffee believes that every action we take will have an impact on society and the environment. That is why we promote ethical and sustainable trade practices from the small farmer to the bean and the cup. We pay a premium price to source high quality beans, therefore helping to improve the livelihoods of our local smallholder farmers and provide a consistent high quality coffee for our customers. The coffee bushes are part of rainforest gardens belonging to the small holder, which ensures that the coffee is grown in shade cultivation and monoculture practices are not carried out. We use environmentally friendly recyclable material for our packaging and cups, which reduces our carbon footprint. Our supply chain and methods are constantly reviewed to improve, on what we believe, is our responsibility to the community. Our goal is to become a fully sustainable business that not only reduces our environmental impact but also has a positive effect on the community we live in.  

Purchasing the coffee that you are about to enjoy will uplift the lives of our farmers in Sri Lanka and they will look after and enrich the biodiversity of plants and creatures in their forest gardens.  

LYBS Coffee strives towards a “Fairdeal” concept with small and medium scale coffee growers where a percentage of every customer purchase will donate towards the Fairdeal fund.   

LYBS purchases raw Coffee beans direct from small farmers, eliminating the middle man, where we call the Farmer-direct model, which has impacted the life of farmer, family and the community.

FAMILY Rubiacee (Jasmin, Chinaroot, gardenia, etc.) 

IDEAL HABITAT Tropical and equatorial regions. Warm climate and humidity. Temperature ranging from 15 to 30 °C (59 to 86 °F) Volcanic soils rich in nitrogen.

PLANT HEIGHT : The plant can grow to a height of 12 meters (40 feet), but cultivated  plants are pruned when they reach 6.5/9.5 ft to make harvesting easier 

PLANT LIFE : 20 - 30 years 

ANNUAL YIELD PER PLANT : Approx. 900g (1.9 lb) of green coffee 

FRUIT (SIMILAR TO A CHERRY) It turns from green to red or yellow when fully ripe.

Coffee ripening depends on the rains, so flowers, ripe and unripe berries can all be found at the same time on any one plant. 

PICKING: Selective picking involves workers passing from plant to plant, hand-picking only the bright red ripe cherries, one by one. This method  is expensive, but the quality of green coffee is excellent. It is the  best method, but also the most labour-intensive and time consuming. 

STRIPPING: The entire crop is harvested in one go. This can be done either by machine or by hand. In both cases, all of the cherries are stripped off the branch in one go. 

Each coffee blend has its own roasting cycle which produces a roasted coffee with a special colour and a unique flavour. 

TEMPERATURE: 410 - 466 °F (210 - 230°C) 

COOLING: Cold air or water TIME 12-20 minutes 

ROASTING METHOD: Contact (Hot air) convection 

 The full-bodied effect is determined by a certain density, due to the  presence of oily emulsions and insoluble substances (called colloids) in  the extract. These substances give the drink considerable viscosity,  plus a superlative degree of aroma and “body”. 

The consistency  of the creamy head is superb, with a compact, fine grain and no gaps  giving a glimpse of the black coffee beneath. 

 The first peculiarity is the foam that sits on top of every good  espresso. It should be 3-4mm thick, in order to retain the volatile  substances. Even with just the naked eye, we can single out the dominant  coffee varieties in an espresso by looking at the texture and colour of  the foam. 

If the head is nut-coloured, tending towards pale  red, with dark brown streaks and a fine-weave texture, the espresso has  been made using Arabica coffee. Alternatively, if it is brown with grey  shades and has an open-weave texture, with larger bubbles, it indicates  an espresso made with Robusta coffee. 

 Coffee taste is the result of three fundamental elements: the sensations of bitterness, acidity and sweetness. 
Our sense of taste uses our taste buds to recognise and distinguish the flavours in the extract, and determine their intensity. 

The bitterness of coffee can be defined as a ”macro-sensation” since it is the main flavour in the black beverage. 

The second macro-sensation in coffee is acidity, perceived as a pleasant tingling sensation, a sort of “pseudo-freshness”. 

Coffee  savour (its light, natural sweetness) is a desirable component of a  well-made espresso (perfect roasting, grinding and extraction). 

An  espresso must offer a balanced, harmonious taste with no single flavour  prevailing over the others, unless there are specific preferences. 

Thousands of scent molecules give an espresso its famous, intense aroma. 
Our  sense of smell can perceive numerous aromatic characteristics - both  the positive coffee qualities and the defects. A myriad of volatile  aromatic substances, derived from the roasting process, give the  espresso its typical, scented, “fragrance of the roast”. 

Depending  on the variety, quality and preparation, from this aromatic base we can  perceive the scent of caramel and cereals that give coffee the  fragrance of toast, biscuits or confectionery, or there may be slight  hints of butter and vanilla and the smell of cacao, evoking chocolate in  all its delicious forms. 

The sophisticated fruity aromas of  coffee bring to mind fresh citrus tones, but also dried fruit or flower  fragrances. The coffee foam can release hints of roasted walnuts,  almonds and hazelnuts. 
Or the aromas can range from tones of  oriental essences to the austere scent of seasoned wood and spices such  as pepper, tobacco and rhubarb. 

• Select coffee blend
• Freshly roasted coffee
• Grinding level
• Freshly ground coffee
• Fresh water
• Amount of ground coffee (7 g)
• Brewing pressure (15 bar)
• Brewing time (25 sec.)
• Water temperature (92-96 °C)

• Foam Nutty colour with red tinges and dark brown streaks, 3-4mm thick and with a dense texture. Lengthy persistence: 3-4 minutes 
• Taste Balanced and long-lasting on the palate 
• Body Elevated, dense, round and full 
• Aroma Balanced and full 

• Froth must have small bubbles and a glossy look
• Espresso and hot milk (3/4) + froth (1/4)
• In a perfect cappuccino, the froth should be about a quarter of the total volume

A cappuccino must be well-balanced, without any “clear-cut” flavours.  The aromas of the espresso are toned down and mellowed by the texture,  taste and aromas of the milk. 

To assess a cappuccino, start by looking at the froth: it must be completely free of bubbles and must be glossy. 

Now  begin the tasting. First of all, sip twice to see whether the feel is  the same both times. In fact, a cappuccino should produce the same  effect as the foamy head of a beer, with each sip always having the same  feel. The cappuccino must be a “cappuccino through and through”, to the  very last sip.