The Ethiopian coffee in this blend is sourced from the Sidamo region. Sidamo coffee grows in the fertile highlands of the Rift Valley, where high altitudes and a cool, temperate climate produce complex Arabica coffees with refined citrus acidity. Washed coffees from throughout Central America are used interchangeably to ensure consistency of flavour through the seasons and bring balance to the blend. Washed coffees are pulped from their cherries and allowed to soak in water for up to 36 hours. This processing method accentuates acidity and fruity flavours. Almost all coffee grown in India is shade grown and is often intercropped with other plants such as cardamom, clove and pepper. Naturally processed Robusta coffee is added to the blend to give body and a lingering finish which allows the blend to cut through milk based drinks.