Report on a fragrant journey: Sri Lanka

Vetiver, connection, cinnamon and the future

Essential oils in the farfalla range: cinnamon, vetiver, patchouli, lemongrass
farfalla cultivation partner since 2024 

Amidst cinnamon groves, vetiver, patchouli and other spice and aromatic plants, Sri Lanka reveals just how much manual labour and traditional knowledge goes into every essential oil. Founder of farfalla Jean-Claude Richard, visits a project where the highest organic quality standards, certified sustainability and social responsibility are inextricably linked.

At five o’clock in the morning, the alarm clock rouses me out of sleep. From my hotel balcony, I let my gaze wander out over the sea and feel the pleasant temperature of 26 °C, whilst the early rays of the sun paint the sky in pastel shades. I savour the almost meditative silence that envelops Colombo at this early hour. 

The tranquillity is short-lived, however, as Chamilla picks me up an hour later and we wind our way through the capital’s increasing morning traffic. Chamilla is the young managing director of the aromatic plant project here in Sri Lanka – and spends the roughly seventy kilometres across the island, over the course of nearly three hours, fielding my endless questions. The 18 points on the farfalla scorecard serve as my guide to finding out everything about his aromatic plant co-operative in terms of sustainability, social responsibility and organic farming. We developed the scorecard at farfalla to assess and compare our suppliers and to award our Grand Cru logo in recognition of exceptional commitment. In Chamilla’s narrative, I can sense the passion he pours into this Fairtrade co-operative. I’m particularly impressed by how knowledgeably and thoughtfully this qualified chemical engineer speaks about the situation in the country and international contexts. He takes a very holistic approach and is committed to positioning his company for a sustainable international future and modernization of his home country, without neglecting local traditions.

In a hilly, green region, we leave the main road behind and, soon after, the car too. We set off on foot along narrow paths towards the cinnamon groves. The climate is hot and humid, and the vegetation is extremely lush thanks to the regular rainfall. The damp vegetation on the forest floor is home to countless leeches, and one promptly attaches itself to my left leg. But this is all part of the experience here: my guide skilfully removes the little bloodsucker.

We then find ourselves standing amongst young cinnamon plants, which are intended to grow into small trees here. If left to thrive unhindered, the trees can reach heights of up to thirty metres. However, as smaller branches with a diameter of 2–3 cm are used for the cinnamon harvest, the plants are pruned at a relatively early stage.

The art of cinnamon 

Chamilla explains to me the traditional craft of cinnamon processing, which forms part of the country’s cultural heritage: first, the farmers remove the younger branches from the tree and take them to a nearby collection point. There, they scrape off the outer bark, as it is the layer beneath that contains the sought-after, aromatic and high-quality cinnamon bark. Using a tube, it is pressed until it detaches from the branch and can be cut into pieces about 40 cm long with a sharp knife. During the drying process, the bark curls up into the characteristic cinnamon sticks, which are threaded together and sold as a spice. Pieces that are too short or broken are used for the distillation of cinnamon essential oil. 

Vetiver, lemongrass and patchouli

As well as cinnamon, the project also cultivates vetiver, lemongrass and patchouli – aromatic plants with very different characteristics. Lemongrass thrives in a warm, humid climate and can be harvested several times a year. Its fresh, lemony scent is produced by steam distillation of the grass. Although vetiver is also a grass, it is the roots that are used, and this requires more patience: they are only harvested after several months and distilled over many hours. This produces a deep, complex fragrance that plays an important role in aromatherapy and perfumery. The same is true of patchouli, which enriches Sri Lanka’s world of aromas with its characteristic earthy-sweet and spicy scent. 

Investing in the future

Chamilla is convinced that by creating the best possible conditions for the natural environment, for his staff and farmers, and especially for young people, his company can play a leading role in Sri Lanka’s agricultural sector. His focus on agroforestry (mixed forest cultivation), biodiversity and Fairtrade is just as exemplary as his investment in technical machinery and equipment. The ‘Grand Cru’ points on my checklist are adding up.

After lunch, around forty farmers gather at the Fairtrade co-operative’s headquarters, giving me the opportunity to get to know the members personally. Many of those present have also come to collect their share of the free organic fertilizer, which is funded by the cooperative’s partners. The welcome is correspondingly warm, and I have the privilege to hand each farmer a sack of the home-produced organic fertilizer personally.

Modern production, social commitment and a commitment to tradition

Finally, the factory manager and quality manager show me the processing facilities for the spices, the four distillation units and also the modern laboratories for analysis and quality assurance, which are at the cutting edge of international standards. The visit concludes with a round-table discussion on social measures for staff. I am particularly impressed by the social benefits and the commitment to environmental protection: Every two weeks, a doctor is available to staff free of charge; cultural festivals are supported; the costs of funerals for relatives are covered; and reforestation projects are funded, to name but a few examples. In an environment that is still shaped by traditional gender roles in many places, the company is consciously committed to promoting women. Female staff members receive continuing education, career progression opportunities and training on environmental issues and women’s rights.
 
In Sri Lanka, I have met some wonderful people who are behind some of our essential oils. With such passion, social responsibility and commitment, cinnamon, vetiver, patchouli and lemongrass have earned our Grand Cru label. Here, traditional agriculture is being made sustainable – and in doing so, it is itself setting new standards and opening up new perspectives.

Cinnamon ≠ cinnamon: Genuine Ceylon cinnamon (Cinnamomum ceylanicum) differs from the cheaper Cassia cinnamon from China. It naturally contains significantly less coumarin – a plant compound which, in higher quantities, can put a strain on the liver. Its fragrance profile is more delicate and milder.

Patchouli oil is extracted from the leaves of the Lamiaceae plant, which must be dried before steam distillation – it is only through this process that its characteristic fragrance profile develops.

Vetiver: Vetiveria zizanioides (botanical name), certified organic cultivation
Vetiver oil is extracted from the roots of a tropical grass. Its scent is heavy, green, woody and sweet, and is often used in earthy, woody men’s fragrances.
Physical effects: Vetiver oil, when diluted to a skin-friendly concentration, promotes skin regeneration in mature, dry skin. It is also valued for repelling insects and for relieving muscle pain.
Psychological effects: Grounding and relaxing properties. Furthermore, the scent is uplifting and invigorating, making it suitable for addressing issues such as stress and restlessness. It promotes self-confidence and emotional balance. 
Special features: With its deep-reaching roots, vetiver protects against erosion, improves water retention in the soil and contributes to the long-term fertility of agricultural land.