The Italians’ favourite coffee.
Our goal has always been to let the world discover the taste and quality of a
real Italian espresso. Excellence, innovation and a long experience
are 3 of our best weapons to reach that goal. Luigi Lavazza invented
the art of blending different types of coffee beans to make an exceptional
coffee with a unique and inimitable taste.
The LavAzza group is N°1 in quality coffee and is well-known all
over the world as being the symbol of the real Italian espresso
and of the
From the coffee tree to the cup
The fruit: the coffee route is situated between
the tropic of Capricorn and the tropic of Cancer where the Coffea
Arabica and the Coffea Canephora (Robusta) grow at an altitude
between 200 and 2000 metres.
Both plants produce little green berries that become as big as
a cherry when mature, with a beautiful bright red or deep yellow
That’s when LavAzza’s job begins.With the same and only goal
for over a century: guarantee the customer a constant and excellent
coffee so that the name ‘Lavazza’ remains a synonym of quality.
The 4 Lavazza plants are all in Italy: Settimo Torinese (Turin), Verres (Aosta),
(Vercelli) and Pozzili (Isernia).
There are several steps in the production process: selecting, arrival
at the plant, tasting in laboratories, stocking the beans, blending,
roasting, grinding and packaging.
The blending and supplying to the machines is automated and run
by a central command unit that controls every step of the process.
See products LavAzza
This is when coffee undergoes its transformation. The aromas and
flavours develop. The roasting cycle (duration + temperature)
can vary according to the origin of the beans and to the blend
itself. Air is heated up by machines to a very high temperature
that warms up the coffee and keeps it suspended. The beans lose
16 to 22 % of their weight.