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The journey of the Lavazza coffee types through Steve McCurry photographs

Coffee types

Passion for coffee, its culture and processing

Every year Lavazza selects the best coffees from plantations throughout the world, and creates the blends for the mocha coffee pot with which we brew our breakfast coffee, the espresso we drink at the bar after lunch and the cappuccino from the vending machine for our coffee break at work.

The sublime balance of each blend is obtained by mixing several types of coffee, 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 flavour, aroma and body.

A selection of the best blends

From the plantations around the world Lavazza selects the best coffees to create the numerous blends that we can 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.

Coffea Arabica


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


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

Coffea Canephora (Robusta)
From beans to blends - a coffee journey with Steve McCurry photography

Blending, roasting and grinding

The excellence enjoyed today is the result of an idea of Luigi Lavazza, the first to create the blends, and a hundred and twenty years 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 taste they are looking for.

Thanks to constant technological research, recent decades have seen a changeover from the traditional roasting system to a more innovative process in which roasting takes places by means of streams of hot air (hot air convection).

The degree of grinding (fine – medium – coarse) alters the coffee’s resistance to the flow of water influencing the extraction speed and hence the final sensory characteristics of the beverage in the cup.

Learn more about the packaging of Lavazza products


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

The R&D department is constantly working on the development of new solutions that combine product guarantees, innovation and environmental friendliness.


In Italy coffee is prepared with the traditional mocha coffee pot or espresso machine. In the rest of the world, by contrast, coffee is prepared with the infusion method, as in the case of Turkish coffee, or with the filter method, as in the case of American-style coffee.

The quintessential 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 flavour, 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.