Bundled Indonesian cassia cinnamon quills on dark walnut wood beside linen

Single origin · Kerinci, Sumatra

Cinnamon with the weight of a real harvest.

Thick cassia bark grown on one highland in Sumatra, peeled by hand, dried in the sun and packed the week it ships. Not blended, not re-bagged, not anonymous.

Request a sample See the range
  • No fillers, no blends
  • Packed to order
  • Ships worldwide from Indonesia

Why our cinnamon

Four things you can actually taste.

Most cinnamon on a shelf is a blend of origins and harvests, chosen for price. Ours is one farm group, one altitude, one drying method — so the batch you buy in March tastes like the batch you bought last year.

01

Aroma that fills a room

High-altitude bark from Kerinci carries a heavier, sweeter nose than lowland cassia. Open the pouch and you smell it before you see it.

02

Thick bark, real oil

We sell quills 2–4 mm thick, not the papery splits that shatter in transit. Thickness is the honest proxy for volatile oil — and we will send you the lab figure for your lot.

03

Nothing added, nothing mixed

No cassia vera substitution, no spent bark, no colour. One species, one origin, one harvest — traceable to the village that grew it.

04

Packed the week it ships

We do not hold stock for a year in a warehouse. Grinding and packing happen against confirmed orders, so what lands on your shelf is weeks old, not seasons old.

2–4 mm Bark thickness
1.1–1.4 % Volatile oil (typical lot)
900–1,400 m Growing altitude
25 kg Wholesale minimum

The range

Three cuts of the same bark.

Sticks for stocks, infusions and presentation. Powder for baking and blends. Broken bark for volume cooking and wholesale — same harvest, different shape, different price.

Prices are in USD and exclude shipping. This is a pre-order: we confirm stock and freight by email before anything is charged.

From farm to pouch

Five steps, all of them visible.

Kerinci sits at the spine of Sumatra, where volcanic soil and cool nights slow the trees down and thicken the bark. Our growers work plots of under two hectares, harvest on a nine-year rotation, and peel by hand the same week the branch comes down.

Step 01 — The farm

Grown above 900 metres

Cassia grows slower in the highlands. Slower growth means denser bark, and denser bark is where the oil sits. Trees are cut on a nine-year cycle so the stand keeps regenerating.

Terraced cinnamon plantation on a Sumatran hillside in morning mist
Step 02 — Harvest

Peeled by hand, same day

Branches are felled at the start of the dry season. The outer bark is scraped, then the inner bark is lifted off in long strips with a curved knife — work that cannot be mechanised without tearing the quill.

Farmer peeling bark from a cinnamon branch by hand
Step 03 — Drying

Sun, not a kiln

Strips curl into quills as they dry on bamboo mats for three to five days. We dry in open sun rather than forced heat: slower drying keeps the volatile oil in the bark instead of driving it off.

Cinnamon bark strips drying on woven bamboo mats in the sun
Step 04 — Grinding

Ground against orders

Whole quills keep their aroma far longer than powder, so we grind to order in small batches. That is why the powder we ship smells like the mill room and not like a shelf.

Small spice mill grinding cinnamon into powder in an artisan workshop
Step 05 — Packing

Sealed the week it leaves

Kraft pouches with an inner barrier, heat-sealed, labelled with the lot and the harvest month. Every pouch carries the name of the village it came from.

Kraft paper pouches being filled with cassia cinnamon quills
[Sample testimonial]

“The quills arrived intact — no splits, no dust in the bottom of the box. That alone puts it above what we were buying.”

— [Sample testimonial] Roaster, 12 kg order
[Sample testimonial]

“We use the broken grade for our chai base. Consistent from lot to lot, which is the only thing we actually need.”

— [Sample testimonial] Café owner, wholesale account

How to use it

Four ways it earns its place.

Cassia is a stronger, sweeter spice than Ceylon cinnamon. That is a feature in coffee, baking and braises — and a reason to use a little less than a recipe written for Ceylon would tell you.

Black coffee with a cassia cinnamon quill beside the cup
Coffee & tea

Steep, don't stir

One 5 cm quill per 250 ml, steeped 4 minutes in the brew or the pot. Powder clouds the cup; a quill gives the aroma without the grit.

Oatmeal topped with banana, walnuts and cinnamon powder
Breakfast

Oatmeal & porridge

A quarter teaspoon per bowl, added in the last minute of cooking. Add it early and the starch swallows the aroma.

Fresh cinnamon rolls in a cast iron skillet
Baking

Rolls, cakes, pastry

Swap at roughly two-thirds the weight a Ceylon recipe calls for. Cassia holds up in the oven where delicate cinnamon bakes out.

Pot of brown curry with whole cassia bark and star anise
Cooking

Curries & braises

Whole bark goes in at the start and comes out before serving. It reads as warmth rather than sweetness against chilli and tamarind.

Honest comparison

We sell cassia. Here's the difference.

Cassia and Ceylon are different species, not grades of the same thing. Plenty of sellers blur that line. We would rather you buy the right one for the job — even when that means telling you when ours is not it.

Perchammon Cassia

Cinnamomum cassia · Kerinci, Sumatra

Bark
Thick, hard, single-curl quills; reddish brown
Flavour
Strong, sweet, slightly bitter edge; low delicate top notes
Aroma
Bold and warm — survives heat, dairy and long cooking
Best for
Baking, coffee, chai, curries, braises, spiced blends
Price
Lower per gram — the working spice

Ceylon "true cinnamon"

Cinnamomum verum · Sri Lanka

Bark
Thin, papery, multi-layered rolls; light tan
Flavour
Delicate, floral, citrusy; almost no bite
Aroma
Fine and faint — fades fast under heat
Best for
Delicate desserts, puddings, drinks where subtlety matters
Price
Higher per gram — a finishing spice

One honest caveat: cassia carries more coumarin than Ceylon cinnamon. If you are cooking for someone on a medically restricted diet, or feeding very young children daily, ask your doctor and use either spice in moderation. We are not going to pretend that difference does not exist.

Wholesale

For roasters, cafés and spice traders.

We supply from 25 kg upward, in whole quills, broken grade or ground to your specification. Freight is quoted per destination with the documents your country requires — we will tell you plainly if a lane is difficult rather than promise a date we cannot hold.

  • Minimum order 25 kg, mixed grades allowed Sample box of 500 g credited against your first order
  • Tiered pricing from 100 kg Quoted per lot after we confirm grade and destination
  • Lot documentation on request Harvest month, village, moisture and volatile oil figure

Request a quote

Minimum 25 kg for wholesale.

Sample & pre-order

Try it before you commit to a case.

Tell us where to send it and what you plan to do with it. We ship a small sample box — sticks, powder and broken grade — and credit the cost against your first order. No card needed at this stage.

500 g Sample box
3–7 days Packing time

Request a sample

Samples ship from Indonesia. Some destinations charge import duty on spices — that cost is yours, and we will flag it before shipping.

Questions

The things people ask first.

Do you ship internationally?

Yes — we ship worldwide from Indonesia, usually by air for samples and by sea or air for wholesale depending on volume and urgency. We quote freight per destination before you commit, and we will tell you if a lane has customs friction rather than let you find out at the border.

How long does it keep?

Whole quills keep their aroma for about 24 months in a sealed pouch; ground powder is best within 6–9 months because the surface area is far larger. Both dates are printed on the pouch, counted from the packing date — not from some arbitrary best-before the trade invents.

How should I store it?

Cool, dark and dry, in the sealed pouch or a glass jar with a tight lid. Keep it away from the stove — heat and steam are what flatten the aroma. Do not refrigerate: condensation inside the pouch is worse than room temperature.

Is this Ceylon cinnamon?

No, and we will not pretend otherwise. This is cassia (Cinnamomum cassia) grown in Kerinci. It is a different species from Ceylon cinnamon, with thicker bark, a stronger and sweeter flavour, and more coumarin. See the comparison above for what each is actually good for.

How does payment work?

There is no online checkout yet. You send an enquiry, we confirm grade, quantity and freight, then we invoice. For samples the cost is usually credited against your first order. We will never ask for card details over chat.

Are you certified organic / halal / FDA registered?

Certifications in progress. We are not going to display a mark we have not earned, so you will not find one on this site until it is actually issued. If your business requires a specific certificate, tell us in your enquiry and we will say honestly whether we can meet it and when.

Can I get a specific grade or grind?

Yes. Whole quills can be sorted by length and thickness; ground powder can be milled to your mesh specification. Minimums apply for custom grading — usually 100 kg — because we will not run a batch that small and call it a lot.

Contact

Talk to the people who pack it.

No call centre, no ticket queue. Messages go to the small team in Jambi that handles the harvest — expect a reply within one working day, in English or Indonesian.

  • hello@dejavu.web.id Best for wholesale and documentation
  • WhatsApp Fastest for sample questions
  • Kerinci, Jambi — Sumatra, Indonesia Visits by arrangement during harvest

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