Lavazza Launches New Traceable Single-Origin Coffee Collection

Lavazza’s 1895 Coffee Designers collection has introduced Nayuma, a new single-origin coffee that the company positions as part of its seasonal, fully traceable range rather than labeling it as specialty. Launched in September at the Gucci Giardino cocktail bar in Florence, the release highlights the brand’s ongoing focus on traceability from variety to harvest.

From Turin Origins to Global Reach

The 1895 name references the year Luigi Lavazza opened the first Lavazza grocery store in Turin, marking the beginning of what became an international coffee brand. That founding spirit continues to influence the company’s approach to sourcing and blending, particularly through its emphasis on origin-specific beans and careful processing.

Stefania Zecchi, a coffee consultant and coffelier at Lavazza, represents the company’s network of professionals dedicated to these premium offerings. According to the report, this network includes more than 200 locations across Italy, spanning luxury hotels, fine dining restaurants, pastry chefs, and top-tier bars.

Only beans scoring in the highest tier of this rigorous assessment qualify as specialty coffee, she explains.

Coffee Couture in Seasonal Collections

The 1895 Coffee Designers line operates similarly to haute couture, with each seasonal release reflecting not only the highest standards of the brand but also the unique characteristics of that harvest. These single-origin selections are fully traceable to their plantations, ensuring consistency and quality across every batch.

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A dedicated micro-factory handles production, allowing for small-batch roasting and tailored extraction methods. The process includes both hot and cold brewing techniques, with profiles designed to highlight the distinctive organoleptic qualities of each variety.

Nayuma: A Fruit-Forward Profile

Nayuma comes from the Pink Bourbon variety of Coffea Arabica, grown in Colombia’s Cauca region at elevations between 1,800 and 2,000 meters above sea level. The volcanic soil of the area contributes to the bean’s complex flavor profile, which undergoes a washed process with special fermentation to enhance its natural characteristics.

Tasters detect notes of peach, tropical fruit, and caramel, with underlying hints of nectarine apricot and sweet fruit. The name itself translates to “that which shines from within,” reflecting the luminous quality of its tasting notes.

Bartending Meets Coffee Culture

At the Florence launch event, chef and television personality Martina Bonci curated three signature cocktails featuring Nayuma. The Soft Peach offers a delicate balance, while the Bold Mango combines tequila with the coffee’s bright acidity. The Sweet Caramel reimagines the classic Espresso Martini using rum as a base.