Aloha Island Surf's Up! Ground

Green coffee beans are usually shipped in 132lb bags, (60 Kilograms) and world-wide production statistics are compiled on the number of bags.

World production for 2012 includes 88,818 bags of Arabica and 62,440 of Robusta.

To give you perspective on worldwide coffee production and the rarity of some highly prized regional coffees like Hawaiian Kona and Jamaican Blue Mountain that make up a tiny fraction of all coffees, here are statistics for 2012 compiled by the US Department of Agriculture.

Brazil leads the world in total production again in 2012 with 40,200 bags of Arabica and 15,700 of Robusta for a total of 55,900 bags or 7,378,800 lb.

Vietnam is second for total production with 850 bags of Arabica and 24,150 of Robusta for a total of 25,000 bags or 3,300,000 lb.

 

The United States, mostly Hawaii, (100/0) and Mexico (4,500/200) make up North American production of 4,600 bags of Arabica and 200 bags of Robusta.

Central America produces 14,605 bags of Arabica and 10 bags of Robusta from: Costa Rica (1,600/0), El Salvador (1,475/0), Guatemala (3,840/10), Honduras (5,800/0), Nicaragua (1,800/0) and Panama (90/0).

 

South American countries including Bolivia (4/150), Brazil (40,200/15,700), Colombia (7,500/0), Ecuador (415/190), Paraguay (25/0), Peru (4,800/0) and Venezuela (880/0) combined to produce 53,970 bags of Arabica and 15,890 bags of Robusta.

Caribbean countries produce 920 bags of Arabica from: Cuba (125), Dominican Republic (475), Haiti (300) and Jamaica (20).

 

Middle East coffee comes from Yemen at 150 bags of Arabica.

Papua New Guinea, 1,100 bags of Arabica and 50 bags of Robusta, represents Oceania’s total production.

South Asia contributes 1,650 bags of Arabica and 3,685 bags of Robusta from: India (1,640/3,660) and Sri Lanka (10/25).

 

Southeast Asia contributes 2,580 bags of Arabica and 35,025 bags of Robusta from: Indonesia (1,700/8,000), Laos (0/575), Malaysia (0/1,000), Philippines (30/400), Thailand (0/900) and Vietnam (850/24,150).

 

Sub-Saharan Africa contributes 9,243 bags of Arabica and 7,580 bags of Robusta from: Angola (0/30), Burundi (225/0), Cameroon (100/700), Central African Republic (0/15), Kinshasa (200/165), Cote d'Ivoire (0/1,800), Ethiopia (6,500/0), Ghana (0/90), Guinea (0/425), Kenya (850/0), Liberia (0/5), Madagascar (25/500), Malawi (25/0), Nigeria (0/30), Rwanda (250/0), Sierra Leone (0/70), Tanzania (500/300), Togo (0/650), Uganda (650/2,800), Zambia 10/0) and Zimbabwe (8/0).

 

As you’re enjoying the last rays of summer, consider that in a few years you could be lathering on the coffee to prevent skin cancer. Findings published in the Proceedings of the National Academy of Science suggests that chemicals commonly found in coffee have the ability to absorb UV radiation when applied directly to the skin. Researchers at Rutgers University genetically engineered mice to suppress the same enzyme that caffeine does in humans and have found that they were slower to develop skin cancer. Because of its ability to suppress ATR, the enzyme responsible for turning damaged skin cells cancerous, scientists have suggested that caffeine could be added to sunscreens to boost protection levels.

In a strange twist, caffeine molecules may also help you develop a nice tan in addition to protecting your skin from tumors and cancer. Caffeine has actually been shown to stimulate pigment cells, urging them to produce more color. So, a safer tan may not be too far on the horizon.

If you're tired of the same old drinks, break out of the rut with a creative latte. This month's recipe is perfect for the adventurous latte lovers out there.

Ingredients
- 3 shots of espresso
- 6 oz of milk
- ½ oz of Monin Dark Chocolate Syrup
- ½ oz of Monin Caramel Syrup
- ¼ oz of Monin Hazelnut Syrup
- Ice

Preparation
In a tall 16oz glass, combine the espresso, syrup and milk. Stir the contents and add ice. Garnish with whipped cream, if desired, and enjoy!

With St. Patrick's Day right around the corner, may the luck...and drinks, of the Irish be with you. Given the upcoming festivities, now is as good a time as any to take a look at the history of one of the most (in)famous, drinks in the world—the Irish Coffee.

In true Celtic fashion, think Leprechauns and pots of gold, the origins of the Irish Coffee begins with a local folklore...Legend has it that the drink was invented in a cafe at the now-defunct Foynes Airport. In 1943, on a particularly nasty winter evening, a flight bound for Botwood, Newfoundland made the critical decision to return to Foynes after several hours in the air. Consider that 1943 was during WWII and commercial air travel was really in its infancy—think well-heeled men and women on a flying-boat voyage. The circumstances of the diverted flight were trying at best and left passengers a little bit more than peeved.

Upon making the decision to head back to Foynes, the captain reportedly sent a Morse-code message to the control tower, alerting ground operations personnel of the impending return. At the terminal, preparations were made to welcome back the crew and passengers. I know, you're skeptical already; but keep in mind, this was the 1940s...flying was a glitzy affair.

Back to the regularly scheduled story...Head chef Joe Sheridan of the airport restaurant was hastily asked to make something to warm the passengers and lift their spirits. He decided to...well...add a little spirit to their drinks. After all what could keep you warmer and happier than a hot coffee and some good old Irish whiskey? As the night progressed and everybody had been served, one of the passengers approached Sheridan to thank him for the hospitality. Making small talk, the passenger asked if Brazilian coffee had been used to prepare the drink...To which Sheridan responded "No, that was Irish Coffee." The rest is history.

From that night forward, Irish Coffee was served to all passengers going through Foynes Airport. The tradition continues to this day; dignitaries arriving at Shannon Airport are still welcomed with a warm cup of Irish Coffee. Want to celebrate St. Patrick's Day in style? Try this authentic Irish Coffee Recipe:

Joe Sheridan's Original Irish Coffee

• 30ml Irish Whiskey
• Freshly brewed coffee
• 2 teaspooons of  sugar
• 2 teaspoons fresh whipping cream or double cream

Preparation
Preheat an Irish Coffee Mug using hot water. Try our Stout, Classic or Pedestal version of the mug. Pour freshly brewed coffee into the mug; add sugar and whiskey. Top with cream.

It's a new year and we're starting it off on a high note with brand-new coffees from Aloha Island. This company is known for its Kona and tropical coffees, which are hand-selected, all natural and organic. If you're looking for a new brew, take a close look at these Aloha Island offerings.

ESE Pods
For easy, mess-free espresso you can't go wrong with Aloha Island pods. Go for the Kona Blend ESE Pods, if you're on the search for a dark, full-bodied espresso. These espresso pods are made from pure Kona and Hawaiian Tropical coffees. Don't need the caffeine? You may want to consider the Aloha Island Pure Kona Decaf ESE Pods. These gourmet pods have been water processed to non-chemically remove the caffeine content. The result is full-flavored, aromatic espresso without the caffeine kick. The Aloha Island Kona Blend and Kona Decaf ESE Pods are both organic, a rarity when it comes to espresso pods. But, if you're looking for a one-of-a-kind product, check out the Aloha Island Certified Organic ESE Pods. These unique pods are made from hand-selected Estate Tropical Coffee and are USDA-certified organic...You'll be hard-pressed to find certified organic pods elsewhere.

Whole-Bean Coffee
We're also proud to introduce the Aloha Island Diamond II, Espresso II and Gold II, made from carefully selected blends of Kona, Hawaiian and Tropical whole bean coffees. Diamond II and Gold II are both medium-roast coffees; while Espresso II has a deep, dark roast. These coffees are blends, so they are more affordable than their pure-Kona counterparts—the Gold, Espresso, and Diamond. However, since Aloha Island only uses premium coffee to create its blends, you can still expect well-balanced, flavorful and aromatic beverages.

USDA-Certified Organic Paradise Blends
The most notable Aloha Island additions are the Paradise Blends, in eye-catching red bags of whole bean and pre-ground coffee. With exuberant names like Bonzai Pipeline and Surf's Up, these coffees embody Hawaii's unique spirit. Surf's Up (ground and whole bean) is a smooth, easy-going breakfast blend made of Certified Organic Tropical Coffee. Bonzai Pipeline, on the other hand, is dark, adventurous and unapologetically intense. It is also USDA-certified organic and available in 8-ounce bags of whole bean or ground coffee.

Flavored Coffee
For the first time ever, Whole Latte Love is offering flavored coffee. We've partnered with Aloha Island to bring you fine Hawaiian coffee with infused with notes of chocolate, vanilla and hazelnut. Aloha Island Vanilla Dream ground and whole bean coffee are made from 100% Hawaiian Arabica and infused with sweet vanilla flavors. Hazelnut Paradise ground and whole bean coffees feature a medium roast and a warm, welcoming hazelnut aroma. Sure to be a fan favorite, Aloha Island Chocolate ground and whole bean coffee has unforgettable dark chocolate notes and a pleasing aftertaste. All Hawaiian Tropical Blends, including Chocolate, Vanilla Dream and Hazelnut are organic and fair-trade, so you can indulge in your favorite beverages with peace of mind.

If you've been stuck in a coffee rut, break out of it with these brand-new Aloha Island coffees. We have over 20 products available from Aloha Island, there's bound to be something to cater to your tastes and preferences.