Caffe D'arte Taormina Whole Bean Espresso

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!

Caffe D'arte has its headquarters in Seattle, the epicenter of the American espresso movement. A hidden gem of sorts, not always immediately recognizable to outsiders, Caffe D'arte, nonetheless, has a devoted following. If you haven't heard of this artisan roaster, consider this your official introduction.

Humble Beginnings
Like so many businesses, Caffe D'arte had a humble beginning. When Founder Mauro Cipolla and his family immigrated to Seattle in the 1970s, they found themselves cut off, disconnected from the Italian lifestyle and customs they had taken for granted. In the modern American metropolis, their former lives became a distant memory.

While the Cipolla family took the lost of cornetti (a beloved Italian pastry) in stride, try as they may they could not give up their traditional espresso. They addressed the issue with the help of Italian family members overseas, who generously shipped espresso machines to the States. However, the lack of good domestic coffee soon became a problem. The solution the Cipolla family came up with lead to the creation of Caffe D'arte in 1985.

Classic Italian Espresso in Seattle
Fueled by a relentless devotion to quality coffee and espresso, Caffe D'arte has since become a fixture on the Seattle coffee scene. The company's flagship cafes consistently earn high marks for their noteworthy beverages and highly trained baristas. Caffe D'arte's reputation for impeccable brews was further boosted by the results of the N.W. Coffee Tasting competition, where its blends won 5 out of 12 awards. After the unprecedented results of the blind tasting event, Caffe D'arte's Vice President Mauro Cipolla was asked by promoters to step out of the competition and act as a judge instead.

What's so special about Caffe D'arte coffee and espresso that has its competitors running scared? For starters, the company's coffees have been carefully selected and roasted to create full-flavored brews. The most unique of Caffe D'arte's offerings are its signature Alderwood Blends, which includes Fabriano as well as Velletri Whole Bean and Velletri Ground coffee. These artisan blends are created using an authentic 1942 Balestra roaster with Northwestern Alder wood; the technique is far different than modern industrial roasting processes and it pays great dividends. Fabriano and Velletri both have a transcendent smoky flavor that is utterly unique to Caffe D'arte's Alderwood Blends. Fabriano is an espresso blend, while Velletri is made for drip coffee, so no matter what your preference, there's an Alderwood Blend waiting to be tasted.

Aside from the Alderwood Blends, Caffe D'arte also specializes in authentic Italian espresso. Four premium espressos, Firenze, Parioli, Capri and Taormina, offer a complete taste of traditional southern, central and northern Italian espresso. For the caffeine sensitive, Caffe D'arte also has a Decaffeinated Whole Bean Espresso. There are even Decaf and Firenze ESE Pods. Also, a fair-trade, certified organic whole bean espresso caters to the socially and environmentally conscious coffee lover.

Caffe D'arte isn't just about fine espresso; the roaster also makes phenomenal drip coffee. The most famous of which are Meaning of Life and Caffe D'arte Gourmet Drip coffees (available in medium and dark roasts as well as ground and whole bean), which took home the "Best Overall Coffee," "Best Morning Coffee," "Best After Dinner Coffee" and "Best Companion for Cognac" at the N.W. Coffee Tasting. Caffe D'arte Organico, a low-acid and earthy blend, is another highlight for the drip coffee line.

If you're new to the Caffe D'arte brand, our Whole Bean Sampler is the best way to familiarize yourself with this artisan roaster. This sampler represents Caffe D'arte's most famous blends to give you a taste of regional Italian espresso. There's much to praise where Caffe D'arte's prestigious blends are concerned, but it's simply one of those things you have to taste to appreciate.

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.