From the plant to the cup

The coffee "path" starts between the Tropic of Cancer and the Tropic of Capricorn, where Coffea Arabica and Coffea Canephora (known as Robusta) grow at altitudes ranging from about 650 to 6,500 feet (200 to 2,000 m).
The two tropical plant species, from the Rubiaceae family (Coffea genus), produce little green berries that, as they ripen, grow to the size of a cherry that can be bright red or dark yellow.
From here, Lavazza embarks on a fascinating and complex path that, for over 100 years, has focused on just one basic objective. This is to guarantee excellent and constant results to consumers around the world who consider the Lavazza brand the symbol of quality.

Blends for each taste

Over 100 years ago, Luigi Lavazza created the concept of "blend". A fundamental part of making a quality beverage, the finest blends come from a mixture of different coffee varieties, up to even five or six. For example, blends made exclusively with arabica are sweeter and more fragrant, while blends of arabica and robusta have a more full-bodied and intense flavor. With over 100 years of experience, today Lavazza collates all the sensory characteristics in the cup with 100 per cent arabica blends as well as blends with both arabica and robusta.
The various coffees from Brazil and Central America allow Lavazza to create a wide range of blends with different flavours and aromas. For instance, full, chocolaty flavours from Brazilian beans, or fragrant, delicate, mildly acidic and washed arabica beans from Central America are used.