I have a long association with Lavazza coffee. I first encountered it years ago while working in a factory—at the time, it was the only coffee available in the coffee shop. I didn’t have much choice, so I got used to it. And before long, I came to enjoy it. Many cups later, shared with colleagues over conversations about work and business, Lavazza became more than just a daily caffeine fix; it was a small luxury in an otherwise ordinary setting.
Lavazza coffee can be quite strong, depending on the variety. I haven’t had much of it in recent years, but the other day, I managed to find two tins—Rossa and Crema e Gusto Classico—at a reasonable price. Both have that unmistakable smooth Italian coffee taste. It’s a flavor you just don’t get with local offerings.
In South Africa, there are countless blends—Arabica mixes, African plains coffees, South American influences—but they often lack that same character. Many local brands, especially in Cape Town, are experimenting with bold new flavors, but Italian coffee has a timeless appeal. It’s smooth, refined, and consistently well-balanced.
A Bit of History
Lavazza has been around for well over a century. Founded in 1895 in Turin, Italy, by Luigi Lavazza, the company started as a small grocery store selling coffee. Over time, it grew into one of the most recognized coffee brands in the world. Lavazza pioneered the art of blending different coffee beans to create unique flavors—a practice that remains central to their identity today.
Despite its long history, Lavazza continues to hold its own in a market flooded with new and trendy coffee brands. Its branding is sophisticated, and in South Africa, it remains an aspirational product. The price has gone up considerably, making it less accessible, but when you can get your hands on it, it’s still a treat.
The Question for You
This got me thinking—what imported coffee do you enjoy? Have you tried different Italian blends? Maybe even German ones? I find German coffee tends to be stronger, with a different kind of depth, while Italian blends have a smoother, more balanced character. How do these imported coffees compare to the local blends we have here?
Let’s talk coffee. Which is your go-to?
