Our coffee experts travel worldwide to taste green coffees and select only the best varieties to use in Lavazza coffee blends.
Once selected, the coffees then move on to the blending stage. Coffee blending is a real art, invented by Luigi Lavazza himself more than one hundred years ago. The blends are secret recipes, which make each of our coffees unique and recognizable.
The best blends include up to five or six different types of coffee beans (called origins), and can be 100% Arabica or a mix of Arabica and Robusta. Arabica beans are sweet and fragrant, while Robusta 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 flavor; whilst a washed Robusta, for example, will be more rounded than a natural blend.
The flavor of the blend also changes depending on the provenance of the various coffee beans: a prevalence of Brazilian origins will give full, chocolaty tasting notes, whilst Central American origins yield more aromatic and delicate coffee blends.
Particular attention is paid to mixing decaffeinated blends, which are obtained through a natural carbon dioxide method. The process is based on the CO2's capacity to extract the caffeine without interfering with the coffee’s sensory characteristics.