Cinnamon estate tour
Experience the story behind Sri Lanka's famous true cinnamon (Cinnamomum verum) on a guided walk through coastal cinnamon estates between Galle and Matara. Learn traditional harvesting and peeling techniques, see the drying and grading process, taste freshly prepared cinnamon products, and meet local smallholder families who maintain this centuries-old craft.
Location
Cinnamon estates and smallholder plantations along the southern coastal belt, Galle & Matara (Southern Province), Sri Lanka
Duration
2–3 hours (standard); 4–6 hours if combined with village visit, meal or other attractions
Best Time to Visit
December to April — the driest months on the southern coast. Early morning tours (08:00–11:00) are cooler and best for harvesting demonstrations.
Pricing
Typical price: USD 20–45 per person (group rates cheaper). Local price: LKR 4,000–9,000 per person. Includes plantation walk, guided demo, tastings and a small souvenir sample. Transportation, lunch and larger purchases usually extra. Private or tailored tours cost more (USD 60+).
Activity Type
Coordinates
Highlights
Guided walk through aromatic cinnamon groves
Live demo of bark-harvesting and peeling (how true cinnamon quills are made)
Drying, grading and packaging demonstration
Tasting of fresh cinnamon water, cinnamon tea, syrups and sweets
Visit to a smallholder's home and short cooking demo using cinnamon
Opportunity to buy freshly processed cinnamon, pootha (inner quills) and value-added products
Scenic rural coastal scenery and short village interactions
Itinerary
Arrival and welcome
Short introduction to the plantation, safety briefing and overview of the tour.
Plantation walk & harvest demo
Guide explains tree spacing, age classes and demonstrates how bark is carefully removed to protect the tree. Visitors may try light peeling under supervision.
Processing demonstration
See how harvested bark is dried, curled into quills, sorted and graded. Learn differences between Ceylon (true) cinnamon and cassia.
Tasting and home demo
Sample cinnamon tea, infused water and simple sweets. Short cooking demo may be provided in a local home.
Shopping and community time
Buy whole quills, ground cinnamon, oils and small handicrafts. Proceeds often support local families.
Wrap up and departure
Questions, photos and return to vehicle. Option to extend with a village visit or coastal stop.
Safety Requirements
Wear closed-toe shoes for plantation walking
Sun protection (hat, sunscreen) and a reusable water bottle
Insect repellent recommended (dawn/dusk and near shade)
Supervise any hands-on peeling — sharp knives are used in demos
Let your guide know of allergies (spices, nuts) or mobility issues
Observe hygiene if tasting foods; choose reputable, guided experiences to reduce food-safety risk
Tips
Book morning slots to avoid heat and to see harvesting at its best.
Bring small change (LKR) for purchases and tipping; many plantations accept cash only.
Wear light, breathable clothing that can get dusty; closed shoes are essential.
Buy whole quills or vacuum-sealed packs for longer shelf life — ask the guide to demonstrate freshness.
If you want photos of families or workers, ask permission first.
Combine the tour with nearby attractions (Galle Fort, beaches, tea estates) for a fuller day.
Negotiate politely for larger spice purchases and check weight/packaging before paying.
Consider a tour that helps local communities (verify a portion of proceeds supports smallholders).
