Blending is a genuine art form that was invented by Luigi Lavazza more than a hundred years ago. Today, it is in the hands of the experts at our Research & Development Department that select the best quality product, travelling to coffee-producing countries and tasting their green coffee.

The best blends include up to six different types of coffee (called ‘origins’) and can be 100% Arabica, sweet and fragrant, or a mix of Arabica and Robusta, for a full-bodied, bold taste.

Washed Arabica is a finer and more acidic coffee than unwashed Arabica, which is sweeter and more balanced, while a washed Robusta will have a rounder taste than the unwashed.

The taste of the blend also depends on the origin of the varieties: a prevalence of Brazilian origins will give a full and chocolaty taste, while Central American origins deliver more aromatic and delicate blends.

Particular attention is paid to the decaffeinated blends; we start with coffee that is decaffeinated through a natural method that uses carbon dioxide.