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Lavazza Coffee

Our passion for coffee, its culture and processing

Every year Lavazza selects the best coffees from plantations all over the world in order to create our specialized blends – from our breakfast coffee to our work-break coffee.

The sublime balance of each blend is obtained by mixing several types of beans, which differ in terms of quality (Arabica or Robusta), type of processing (washed or natural) and, lastly, country of origin. All the specific benefits and characteristics of these different elements are integrated and compounded to produce a perfectly balanced coffee, with a distinctive flavor, aroma and body.

Selecting the best coffees

From plantations all around the world, Lavazza selects the best coffees to create the numerous blends that we enjoy every day.

The evergreen coffee plant grows between the Tropic of Cancer and the Tropic of Capricorn.
It includes approximately 66 species, of which only two are cultivated and marketed: Coffea Arabica and Coffea Canephora, known as Robusta.


Arabica coffee represents two thirds of the world’s coffee production today. The plant is rather delicate and requires greater care than the Robusta variety; the beans are an elongated oval shape.


Coffea Canephora or Robustacoffee is widespread in Africa, Asia, Indonesia and Brazil, and accounts for approximately one third of the world’s production.

From harvesting to processing


Picking and stripping are the terms used internationally to refer to the two systems used to harvest coffee cherries.


Blending, roasting and grinding

The excellence of Lavazza coffee today is the end result of the ideas of Luigi Lavazza, the first person to create our blends, combined with a hundred and twenty years of roasting experience.

The creation of perfect blends is one of the tasks of professional coffee tasters who, thanks to their experience, have a keen sense of taste and smell. They exploit these senses to select and combine different types of coffee until they yield the exact flavor they are looking for.

Thanks to constant technological research, recent decades have seen a change from the traditional roasting system to a more innovative process, in which roasting takes place by means of hot air convection, in which streams of hot air are passed over the beans.

The degree of grinding (fine, medium, or coarse) changes the coffee’s resistance to the flow of water, which influences the extraction speed and hence the final sensory characteristics of the beverage in the cup.


Coffee is a delicate product, sensitive to light, air, heat and moisture.

The R&D department is constantly working to develop new solutions that combine product quality, innovation and environmental friendliness.

Coffee Preparation

In Italy, coffee is prepared with a traditional moka (stove) pot or espresso machine. In the rest of the world, by contrast, coffee is prepared through the infusion method, as is the case with Turkish coffee, or through the filter method, as is the case with American-style coffee.

The quintessential coffee

Espresso is the type of coffee most commonly consumed in Italy.

Its main feature is that it is obtained through infusion under pressure. The result is a highly concentrated beverage, with an intense aroma and rounded flavor, even though this was not the main aim of the new extraction technology, but to brew the coffee quickly. In fact the word ‘espresso’ derives from the speed at which the coffee was brewed (originally it took about 45 seconds) when it was made to order, just for the customer who had requested it.