J Martinez Don Giovanni's Espresso Bellisimo Decaf

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!

A few months ago, we got a very special shipment of J Martinez Jamaica Blue Mountain whole bean coffee. For a limited time only, the brand’s signature medium roast is available with rare peaberry beans for more a fragrant, concentrated flavor. In honor of this unique coffee, we’d like to give you a closer look at J.Martinez & Company as a whole and explore the unique taste profiles that have made this roaster famous.

Founded in 1988 by Jamaican native John Martinez, the company introduced the public to a whole new way of experiencing coffee. J. Martinez began offering estate coffees at its inception, allowing buyers to find out exactly where their coffee came from. Pinpointing the origin of whole bean coffee lets espresso connoisseurs better understand, appreciate and predict the flavor profile of their beverages. John Martinez’s passion and his company’s rich heritage continue to thrive today, as more and more people seek out the brand's elite coffees.

J.Martinez is your ticket to a diverse, adventurous coffee experience. Its collection of fine coffees spans the globe, representing exotic locales from Jamaica, Hawaii, and Yemen to India, Tanzania, Ethiopia and Kenya. Pay tribute to the country that discovered coffee with the spicy, tangy and fruity flavors of J. Martinez Ethiopian Harrar Horse or stop in for a taste of the bright, medium-bodied of Kenya AA (available in medium and dark dark roasts). Also, if you love African beans, consider J. Martinez’s Tanzania Kilimanjaro Peaberry, harvested from the base of the continent’s highest mountain, this coffee features intricate flavors, reminiscent of fine wine.

Venture towards the Arabian Peninsula and you’ll discover luxurious chocolate overtones courtesy of the company’s prized dark-roast Yemen Mattari. Equally as intriguing is the J. Martinez India Monsooned Malabar, a mellow, smooth coffee that delivers vibrant espressos. For a nutty, clean coffee, go for the Hawaiian Kona Whole Bean, available in your choice of medium and dark roasts. Otherwise, swing back to John Martinez’s native Jamaica and indulge in the sweet, delicate flavors of Blue Mountain Coffee (also available in medium and dark roasts).