Our Research & Development experts travel to coffee growing locations around the world in order to taste green coffees and select the best varieties to use in Lavazza coffee blends.
Once selected, the coffees then proceed to the blending stage. Coffee blending is a real art, invented by Luigi Lavazza himself more than a hundred years ago. The blends are secret recipes, prepared with care, which make each of our coffees unique and recognisable.
All of Lavazza’s products for the home, office and bar are blends. The best blends include up to five or six different types of coffee (called origins), and can be 100% Arabica or a mix of Arabica and Robusta. The former is sweet and fragrant; the latter is full-bodied and intense.
In general terms, a washed Arabica coffee will be finer and more acidic than a natural blend, which has a sweeter and more balanced flavour: whilst a washed Robusta, for example, will be more rounded than a natural blend.
The flavour of the blend also changes depending on the provenance of the various coffees: a prevalence of Brazilian origins will give a full, chocolatey flavour, whilst Central American origins yield more aromatic and delicate coffee blends.
Particular attention is paid to mixing decaffeinated blends. The starting point is coffee decaffeinated by means of a natural carbon dioxide method, with the process based on the capacity of the CO2 to extract the caffeine without interfering with the coffee’s sensory characteristics.