The different types of coffee in Italian coffee blends

The two main protagonists: Arabica and Robusta

Almost all Italian coffee blends are based on two botanical species, Arabica and Robusta, which represent approximately 56% and 43% respectively of the world's green coffee production (International Coffee Organization, 2024).

Coffea arabica

The  Coffea arabica, known as Arabica, is appreciated for its complex aromatic profile. It primarily grows at high altitudes (800–2,200 m), in mild tropical climates with temperatures between 15°C and 24°C (Davis et al., 2012). Its main characteristics are:

• fine and articulated acidity, due to a higher concentration of chlorogenic acids (6-9% on dry weight) compared to Robusta (Farah & Donangelo, 2006);

• floral, fruity, citrus or sweet aromas, derived from over 800 identified volatile compounds (Flament, 2002);

• caffeine content between 0.8% and 1.4% on dry weight, lower than Robusta (Mazzafera, 1999);

• medium or silky body, with lower viscosity in the cup.

In Italian blends, Arabica contributes to thearomatic elegance and to the olfactory persistence, playing a fundamental role in blends intended for high-end espresso and specialty consumption. The most prized varieties include Typica, Bourbon, Caturra, Geisha and SL28, each with distinctive sensory profiles (van der Vossen, 2009).

Coffea canephora (Robusta)

The  Coffea canephora, commonly called Robusta, grows at lower altitudes (0-800 m), is more resistant to diseases due to a higher content of phenolic compounds and features higher yields , with an average productivity of 2,200 kg/ha compared to 1,500 kg/ha for Arabica (DaMatta & Ramalho, 2006). Its main characteristics are:

• intense, bitter and strong taste, related to a higher concentration of caffeine and chlorogenic acids;

• full and round body, with 20-30% higher viscosity compared to Arabica (Rao, 2014);

• caffeine content between 1.7% and 4.0% on dry weight (Mazzafera, 1999);

• abundant and persistent crema in espresso extraction, thanks to higher content of lipids and soluble proteins (Petracco, 2001);

• lower aromatic complexity, with prevalence of woody, earthy and dried fruit notes.

In the Italian tradition, Robusta is often used to impart structure, strength and stability to the blend, especially in bar blends, with percentages typically ranging from 10% to 40% (Illy & Viani, 2024).

Geographical origins and their role in blends

Besides the botanical species, thegeographical origin has a decisive impact on the sensory profile of coffee, influenced by pedoclimatic factors, altitude, cultivated varieties and post-harvest processing methods (Lashermes et al., 2009).

Latin America

Countries like Brazil, Colombia, Honduras, and Guatemala provide Arabica characterized by:

• natural sweetness, related to a sucrose content between 6% and 9% (Illy & Viani, 2024);

• notes of chocolate, hazelnut, and caramel, deriving from Maillard reactions during roasting (Farah, 2012);

• low acidity, typical of coffees grown at mid-low altitudes.

The Brazil, the world’s largest producer with 3.99 million tons in 2024 (International Coffee Organization, 2024), is considered the 'backbone' of many Italian blends thanks to its consistent, reliable supply and a neutral-sweet profile that ensures balance. Brazilian natural and pulped natural coffees are especially appreciated for body and sweetness.

The  Colombia, the second American producer with 12.1 million bags in 2023/24 (USDA Foreign Agricultural Service, 2024), offers washed Arabicas with medium acidity, balanced body, and notes of caramel and red fruit.

Eastern Africa

Ethiopia, Kenya, and Rwanda offer Arabicas of great aromatic complexity:

• floral notes (jasmine, bergamot) and citrus (lemon, grapefruit), deriving from terpenes and aromatic aldehydes (Barbosa et al., 2019);

• bright and lively acidity, with a cup pH between 4.85 and 5.10 (Clarke & Macrae, 1987);

• more variable profiles, linked to genetic biodiversity and processing methods.

TheEthiopia, genetic cradle of the Arabica species, produces coffee with unique profiles thanks to non-hybridized native populations. Ethiopian natural (dry-processed) coffees present intense fruity notes, while washed coffees express floral elegance.

These coffees are often used in small percentages (5-15%), to give personality and liveliness to the blend, acting as the ‘aromatic spices’ of the blend (Illy & Viani, 2024).

Asia and Southeast Asia

Vietnam, India, and Indonesia are important producers of structured Robusta and Arabica:

• spicy notes (pepper, cloves), woody or earthy, related to pyrazinic and phenolic compounds (Czerny & Grosch, 2000);

• intense and persistent body, with a high concentration of colloidal substances;

• low acidity, typical of coffees grown at low altitudes with natural processing.

The Vietnam, second largest global producer and leading Robusta producer with 1.82 million tons in 2024 (International Coffee Organization, 2024), supplies most of the Robusta used in Italian blends. Vietnamese coffees are appreciated for body, crema, and competitive price.

TheIndonesia, with varieties like Sumatra Mandheling and Java, offers full-bodied Arabica with earthy and spicy notes, ideal to strengthen the character of traditional Italian espresso (Specialty Coffee Association, 2022).

The concept of blending in the Italian tradition

Unlike other markets oriented towards ‘single origin’,Italy has developed a true  school of blending of coffee. The goal is not the expression of a single terroir but the ‘signature’ of the roastery, consistency of taste over time, and maximum yield in the cup (Illy & Viani, 2005).

This approach is rooted in the history of the Italian roasting industry of the post-war period, when the need to guarantee quality continuity despite supply variability led to the development of sophisticated blending skills (Pendergrast, 2010). Italian roasteries became masters at compensating qualitative fluctuations of individual origins through the skillful combination of complementary components.

The key variables of the blend include:

• percentages of Arabica and Robusta: traditional Italian blends vary from 60/40 to 80/20 Arabica/Robusta for espresso bars, up to 100% Arabica for premium segments (Petracco, 2001);

• selection of origins: typically 3-7 different origins to ensure complexity and stability, with Brazil as the base (40-60%), Asian Robusta for body (10-30%), Central America for balance (10-20%) and Africa for aromatic notes (5-10%) (Rao, 2014);

• degree and roasting curve: optimized time-temperature profiles for each component, with color development measured through Agtron/Colorette index between 45 and 55 for traditional espresso blends (Schenker et al., 2002);

• intended use: espresso bar (fine grind, 25-30 seconds extraction at 9 bar), moka (medium grind, steam extraction), capsules and pods (pre-dosed and packaged in protective atmosphere).

The mastery of the master roaster consists in maintaining the sensory profile of the blend constant over time, compensating for seasonal and annual variations of raw materials through micro-adjustments in percentages and roasting parameters (Illy & Viani, 2024).

Roasting and enhancement of raw materials

The  Italian roasting, generally medium-dark (’full city’ or ’vienna’ roast), is designed and characterized by:

• reducing perceived acidity through partial degradation of chlorogenic acids (up to 50% at temperatures above 220°C) (Farah, 2012);

• enhancing body and balanced bitterness, with development of melanoidins (up to 25% of dry matter) that provide viscosity and persistent aftertaste (Bekedam et al., 2008);

• developing aromas of cocoa, toasted bread and spices through Maillard and caramelization reactions, forming over 1,000 volatile compounds (Flament, 2002).

The different components of the blend are often roasted separately (split roasting) to best enhance their intrinsic characteristics before the final assembly. This approach allows the application of optimal curves to each origin: African Arabica receives lighter roasts (210-215°C) to preserve acidity and floral aromas, while Asian Robusta is roasted more intensely (220-230°C) to reduce astringency and develop body (Rao, 2014).

The Roasting time typically varies between 12 and 18 minutes for the traditional drum method, with controlled development to prevent tipping (localized burns) and ensure uniformity. Rapid air cooling stops chemical processes and preserves volatile aromas (Schenker et al., 2002).

Sustainability and certifications

Growing attention towards certified and sustainable products:

• increased consumer interest in organic certifications, Fairtrade, Rainforest Alliance, and UTZ;

• over  28% of regular coffee consumers in the European Union expressed willingness to pay a premium for certified specialty coffee in 2023 (European Coffee Federation, cited by Market Data Forecast, 2024);

• agroforestry projects, direct support to producers and carbon neutrality initiatives involve major Italian roasters (World Coffee Research, 2023).

Regulatory challenges: coffee and the EUDR regulation

In the current context, the art of Italian blending must face Regulation (EU) 2023/1115, known as EUDR (European Union Deforestation Regulation). Coffee is one of the seven key commodities subject to stringent requirements of due diligence: from 30 December 2026, Italian roasters will only be able to place on the Union market and export products whose raw materials have been subject to specific declarations of ‘due diligence’ registered by importers, to ensure that the relevant crops have not caused deforestation or forest degradation after 31 December 2020.

Regulation (EU) 2025/2650 has simplified the burdens and the responsibilities borne by downstream operators from the importers, who are in any case required to register on the Commission's portal and keep the information relating to importers, traders and operators who supplied them with the products in question, as well as – only in the case where their supplier is an importer – the reference numbers of the due diligence declarations. They must also register the data of the downstream operators or traders to whom they have supplied the products in question, and keep the aforesaidinformation for at least five years, in addition to providing it upon request to the competent authorities.

Conclusions

TheItaly is not a raw material producing country but is  one of the main global hubs for coffee roasting and trade processed Made in Italy, whose blends are exported to over 140 countries across five continents. The leading role of Italian coffee in the world derives from mastery in the selection and blending of varieties from different origins, industrial excellence consolidated in over a century of history, and reliability in continuously ensuring compliance with defined quality standards (Pendergrast, 2010).

Culture and taste, competence and rigor: these are the pillars of an industry that has been able to transform an agricultural commodity into an identity product, recognizable and appreciated globally. The ability to innovate while respecting tradition, to integrate scientific research with artisanal knowledge, and to respond to new sustainability and traceability requirements represents the challenge and opportunity for the Italian coffee of the future (Illy & Viani, 2024).

Dario Dongo

Photo by Cristina Anne Costello on Unsplash

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