Three Questions with Dilshan “Arty” Ranaweera of Cafe Secret Alley in Sri Lanka

Cafe Secret Alley in Kandy, Sri Lanka, began as a tourist-focused establishment with little coffee expertise, but has evolved into a specialty coffee shop committed to high-quality beans and brewing techniques.

From Tourist Stop to Specialty Coffee Destination

When Dilshan “Arty” Ranaweera opened Cafe Secret Alley in 2017, Sri Lanka lacked a strong coffee culture, with coffee primarily consumed as a remedy or for staying awake. Ranaweera initially aimed to cater to the growing number of tourists visiting Kandy following the end of the country’s 30-year civil war in 2009.

The cafe initially offered smoothie bowls and coffee made from capsule machines. After receiving feedback from a customer, Ranaweera traveled to Bali, Indonesia, to learn about thriving cafe operations and subsequently pursued coffee education through the Specialty Coffee Association, earning a barista certificate.

Adapting to a Growing Local Market

As specialty coffee gained popularity in Sri Lanka, particularly in Colombo, Cafe Secret Alley’s clientele began to shift towards more local customers with increasing coffee knowledge. Ranaweera sources beans from both local producers and international roasters, strategically managing stock to maintain freshness and diversity.

He collaborates with local roasters, requesting specific processing methods like aerobic and carbonic maceration to meet the cafe’s needs. Ranaweera recently became a Q Grader and plans to begin roasting coffee at the cafe this fall.

“This is the very beginning of the specialty coffee boom here in Sri Lanka,” Ranaweera said. “I think in the future, many more people will get involved and production will increase. This is a blessed land, so there are endless possibilities.”

Ranaweera expressed excitement about the depth of knowledge available in the coffee world, noting the potential for experimentation with processing and fermentation techniques. He also voiced concerns about political and economic instability in Sri Lanka and its potential impact on the coffee industry and the livelihoods of those involved.

If not for coffee, Ranaweera said he would pursue a creative field or a profession that allows for continuous learning, such as being a chef.