Etigua

More than just a blend, it is an experience.

  • SPECIALTIES
From the collaboration between Lavazza and Slow Food
Etigua was born from the meeting of Ethiopia and Guatemala, from the fusion of Ethiopian pride with Guatemalan cheerfulness and the union of two distinguished Slow Food Areas - the Harenna Forest and the Huehuetenango Highlands. The blend is the product of the collaboration between Lavazza and Slow Food which combines safeguarding the Slow Food Area with Lavazza's 120 years of blending expertise to create a uniquely flavoured coffee of deep, aromatic intensity, produced in limited quantities. Etigua is a creamy espresso, with good body, a ripe fruit and honey aroma, and final notes of caramel and biscuit. Etigua retains all its aromatic properties thanks to a process of roasting with discontinuous air, to make a homogeneous product, bean by bean.
Etigua, the coffee that brings two cultures together
Different drying processes
In Ethiopia, the newly harvested cherries are dried in the sun on suspended nets; in Guatemala drying takes place after a careful fermentation process.
The same harvest
In both Ethiopia and Guatemala, the harvest is done using the handpicking method which consists of meticulously and manually selecting the best ripe berries.
The union makes the coffee
Etigua was born from the encounter of Ethiopia and Guatemala, from the fusion of Ethiopian pride with Guatemalan cheerfulness and the union of two distinguished Slow Food presidia - the Harenna Forest and the Huehuetenango Highlands.
From the union of two Slow Food areas
    bollo_tostatura_lenta
  • 100% Arabica

    COMPOSITION

  • Ethiopia and Guatemala

    ORIGIN

  • Settimo Torinese, Italy

    PROCESSING

etigua-banner-m
PROFILE AND ROASTING
Roasting with discontinuous air to preserve the aromas
Aromatic notes
Fruity
Honey
Caramel
Roasting Medium
Ethiopia and Guatemala

In the Harenna Forest, the coffee grows spontaneously in the shade of tall trees, in the mountains of the magnificent Bale National Park. Huehuetenango is an altitude coffee, cultivated at 1900 metres, in the Cuchumatanes mountains, in an ideal micro-climate because the hot air currents of the Tehuantepec Isthmus take the edge off the cold mountain air, allowing the coffee cherries to ripen perfectly.