Coffee beans journey from tropical plant to Lavazza coffee capsule

As usually I was making my breakfast coffee using Lavazza Caffe Crema Dolce coffee capsule. I could smell this aroma and fragrant going to the air at the same time my coffee was running from Lavazza capsules machine…And suddenly I came with a question – “How it is possible to get such a good quality coffee from one tiny capsule?”

My curiosity was so big that I started to search for information. And guess what? After several minutes I new the answer and now I want to shear it with you all! I want to take you to an amazing coffee beans trip from tropical plant to Lavazza coffee capsule!

Our journey starts where Coffea Arabica and Coffea Canephora (known as Robusta) grow at altitudes ranging from about 650 to 6,500 feet (200 to 2,000 m). These two tropical plant species produce little green berries that, as they ripen, grow to the size of a cherry that can be bright red or dark yellow. The harvest of the coffee cherries can be done by two methods: picking and stripping.


The next stage is the processing phase, where the coffee beans are separated from the fruit by eliminating the pulp and the skin. Three types of treatments can be used:
Wet processing, which is used for the most highly prized qualities of coffee, yields a product classified as ‘washed’ or ‘mild’ coffee. It is uniform in appearance and has no physical defects.
The dry processing yields what is known as ‘natural’ coffee and it has a rather uneven appearance. Immediately after the harvest, the fruit is spread out in layers and left outdoors for two or three weeks.
Semi-washed coffee is characterized by a much lower water consumption than that obtained using the wet processing method. The pulp is removed from the cherries by a pulping machine that removes the skin (epicure) as well as the pulp, making it possible to “skip” the fermentation phase.

After the elimination process the roasting phase determines the flavor of the beverage in the cup, its body and its acidity level. This is a phase that Lavazza handles with the utmost attention and carries out using the latest technologies. With roasting, the coffee beans undergo a metamorphosis. They change colour, lose weight, grow in volume and gain aroma. High temperatures allow the beans to develop their aromatic qualities.

After going under various roasting cycles, that are specially determined by Lavazza in order to enhance the body and sweetness of all the blends, the beans are grounded and packaged. Capsules are airtight sealed, this way air cannot cause any damages to the coffee blend. Coffee capsules are only opened when brewing coffee. The machine punches holes into aluminum-foiled top, it whooshes hot water through the capsule and your espresso is done.

This is where our journey ends, how single – serving capsules are produced, preserving the unmistakable aroma of a Lavazza espresso.


If you can use your fantasy and imagine this process from the beginning till the end, probably you have no doubt why millions of coffee lovers choose to drink espresso coffee from Lavazza BLUE and Espresso Point coffee capsules.


2 Responses to Coffee beans journey from tropical plant to Lavazza coffee capsule

  1. Mariel Zagunis says:

    When do you come with a hot post?

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