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INNOVATION TO SAVE COFFEE PRODUCTION

The importance of on-the-job training for small Vietnamese producers.

By the Lavazza Team 2–3 minutes

Before being served, each coffee bean goes through a long journey that takes it from sowing to harvesting and, behind each journey, there are communities of people who work to obtain the best-tasting product.

That is why the Lavazza Foundation is close to the communities in which it operates, through programs designed for the development of sustainable entrepreneurship, which generates improvements in the living conditions of the entire community.

CLOSE TO THE COMMUNITIES IN VIETNAM

Thus we are close to the farming communities in Vietnam, where sudden climate changes, heavy rains out of season, and periods of prolonged drought are real problems that impact the production and work of 1,245 small local producers.

INNOVATING TO BEAT CLIMATE CHANGE

In collaboration with Olam and ISLA (Initiative for Sustainable Landscapes), the Lavazza Foundation provides assistance and technical training to small Vietnamese producers through the Farmer Field School method. Within the program, tests are carried out on the characteristics of the soil to identify the best quality of fertilizers to be used, innovative irrigation systems are created, and shade trees are grown to protect the coffee from excessive exposure to the sun or sudden rains.

The goal is to improve the efficiency of irrigation systems, reduce the emission of gases related to production, and create solutions to manage climate change.

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