• Print
  • Bookmark

THE ART OF BLENDING

Only those with a deep knowledge of coffee can create the ideal combinations

Our Research & Development experts travel to coffee growing locations around the world in order 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 anart, invented by Luigi Lavazza himself more than a hundred years ago. The blends are secret recipes prepared with care, which make each of our coffees unique and recognizable.

All of Lavazza’s products for the home, office and restaurant/bar are blends. The best blends include up to five or six different types of coffee (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 flavour: whilst a washed Robusta, for example, will be more rounded than a natural blend.

The flavour of an Italian coffee blend also changes depending on the provenance of the various coffee beans: a prevalence of Brazilian origins will give a full, chocolatey flavour, whilst Central American origins yield more aromatic and delicate blends.

Particular attention is paid to mixing decaffeinated blends. Our decaffeination process involves a natural carbon dioxide method, which extracts caffeine without interfering with the coffee’s sensory characteristics.