The Story of Soul Coffee

by Shana Dandeniya

Soul Coffee was founded by Rinosh Nasar in 2014 with the simple goal of giving people “Feel Good Coffee for the Soul”. This simply means everyone should have access to good coffee that has been locally farmed in Sri Lanka, in an environmentally friendly and sustainable manner. Across the Sri Lankan highland forests, Soul Coffee is sourced from smallholder farmers in the hill country regions, where the coffee is grown using sustainable and environmentally friendly practices. By incorporating these simple principles into their business, they have managed to bring the best of locally farmed Ceylon Coffee to the world.  

The coffee beans used in creating the Soul Coffee product are a premium selection of Arabica beans which are grown in the serene highlands of Sri Lanka, and freshly roasted to perfection by Master Roasters to capture and preserve the essence of Ceylon. The coffee beans are grown through shade grown cultivation and ethical farming practices, ensuring the quality of the coffee beans are far superior in quality and standards. Each bean that goes into the making of Soul Coffee meets an exceptional high standard for what creates that perfect balanced cup of coffee.


The coffee is roasted by Master Roasters, who carefully blend the beans to bring out the unique taste of Soul Coffee and also ensure product consistency. After every batch of roasting, the cupping process is carried out in order ensure the taste, smell, colour, body and other key characteristics are consistent across the products. In addition, the distinctive packaging used by Soul Coffee ensures the product quality is maintained, whist being largely bio-degradable material with a lower carbon footprint. 


Soul Coffee works with small holder farmers and plantations to source its select coffee beans, from the hill country regions of Bandarawela, Kotmale, Kandy and Welimada. The coffee is grown without using any environment-devastating monoculture practices and follow ethical farming standards. The members of the quality team regularly inspect and test the coffee at the farms, to ensure the sustainable and environmentally friendly best practices have been followed. The quality team also tests every batch of green beans received into the roasting facility prior to being roasted.