Our coffee experts travel worldwide to taste green coffee and select the best qualities to use in Lavazza blends.
The coffees selected then move on to the blending stage: a real art, invented by Luigi Lavazza himself more than a hundred years ago. The blends are secret recipes making the final product unique and recognizable. The best blends include up to five or six different types of coffee beans (called origins) and may 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 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 coffees: a prevalence of Brazilian origins will give a full, chocolaty tasting notes, whilst Central American origins yield more aromatic and delicate coffee blends.
Particular attention is paid to decaffeinated blends obtained with a natural carbon dioxide method. The process is based on the capacity of the CO2 to extract the caffeine without interfering with the coffee’s sensory characteristics.