Sigep 2017

Lavazza ¡Tierra! exclusively revealed at Sigep 2017 

Lavazza was also present at the 38th edition of Sigep, the international Trade Show which, with its tastings, seminars, contests and laboratories dedicated to ice cream, pastry-making, baking and coffee-roasting, has become the leading Italian event devoted to the world of sweet things. This was the perfect opportunity to present, for the very first time, the new blend ¡Tierra! Colombia, which enhances the premium ¡Tierra! range with its sustainable quality and taste, produced by certified Rainforest Alliance farms, in which excellence in production, respect for the environment and social responsibility are combined. A new product that incorporates the latest trends in the world of coffee: sustainability, attention to the place of origin and preparation of the products.

Multisensory entertainment

At Sigep 2017, Lavazza also introduced the special edition of ‘Kafa’, one of the most highly prized coffees in the world. An exclusive single-origin coffee of the highest quality from the forests of Ethiopia, where coffee grows spontaneously with minimal intervention from local inhabitants. The sensory experience of this precious 100% Arabica is as unique as its origin: a marked structure and a bouquet of aromas and scents in which intense floral notes stand out. The special edition of Kafa is characterised by the evolution of the sensory profile and the elegant packaging with its distinctive tones and design, emphasising its exclusivity. To mark the occasion, some of the most important chefs on the national scene held special sessions and gave live demonstrations of exclusive recipes, in combination with new Lavazza blends, obtained using different extraction methods. In particular, brothers Christian and Manuel Costardi got to grips with Alteco, while Kafa came to life in the hands of the famous pastry chef, Loretta Fanella. An unmissable experience was the sensory journey organised by the Lavazza Training Center, in which professional baristas guided visitors through the different methods of coffee preparation and extraction, including the intricacies of latte art and mixology. Among these was bartender Dennis Zoppi, who incorporated coffee into special alcoholic drinks in a completely new, multisensory type of after-hours entertainment.