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Johnson Brothers Twisted Espresso is a medium-to-dark roast blend that is superbly fragrant and deliciously complex. You can expect rich aromas of caramel, molasses, nuts, apricots and oranges. Rounded notes of dark chocolate, walnut and plum also punctuate this coffee for sweet, smooth-bodied drinks. This thoughtful blend can be enjoyed as a straight shot of espresso; it also shines in milk-based beverages, where the multi-faceted flavors deepen and enriche the drinks. Johnson Brothers Twisted Espresso whole bean is available in 12oz bags.
This espresso has been rated 93 out of 100 by the respected Kenneth Davids Coffee Review.
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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).
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).
MannyGate7 Very informative thank you!
Philip Coats Interesting to see that coffee comes from such a wide variety of places. Curious to know just how much the taste of each varies (with a similar roast temperature) due to soil composition and other localized variables.
Dean Dahlstedt Absolutely amazing that coffee is the 4th most popular drink in the world, yet it appears to be produced in such small quantities in many regions. This truly is a special drink. I now know why Hawaiian coffee so expensive. Only 100 bags a year! How many times have I roasted a Panama Esmeralda Gesha or a Kenya AA without realizing that those are the very best of only 90 and 850 bags per year respectively. These fact really make me realize how truly lucky we are to be able to enjoy the very best of this wonderful drink. Great article, thanks.
paul hees Great stuff, a lot of interesting information presented in a condensed but appealing format. As a big fan of both, it never occurred to me that Ethiopia produces 8 times as much as Kenya. Wondering if China is still growing- thought Yunnan was on course to rival Vietnam? Thanks!
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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.
| Flavor Notes | |
| Aroma Notes | Caramel, molasses, nuts, apricots & oranges |
| Taste Notes | Dark chocolate, flowers & berry, hints of peach-like stone fruit & fir |
| Finish Notes | -Dark chocolate dominates the sweet, quiet finish |
| Palate Notes | Deeply syrupy mouthfeel |
| Roast Profile | |
| Roast Profile | Medium Dark, Espresso |
| Best For Brewing | |
| Espresso | Yes |
| Coffee + Milk Drinks | Yes |
| Coffee Condition | |
| Whole Bean | Yes |
| Coffee State | |
| Regular Caffeine | Yes |
| Coffee Packaging | |
| Container | Bag |
| Container Size | 12oz |
| Coffee Origin | |
| Where Roasted | USA |
| Country Imported From | USA |
| Social & Environmental | |
| Organic | Yes |
| TransFair USA Certified Organic | Yes |
| Pesticide Free | Yes |
| Review | |
| Coffee Review | The Coffee Review |
| Possible Score | 100 |
| Review Score | 93 |
| Reviewer | Kenneth Davids |
I just finished a bag of Johnson Brothers Twisted and while I felt it was a fine bean, but I didn't find it very impressive (at $1.00/oz it should be at least a little bit impressive, I think). Perhaps the flavor of the bean is too complex to really enjoy for a morning espresso. I also found it to have an annoying bitter after taste (about 10mins after drinking) that is a bit too persistent. Just an opinion, fyi.
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12-27-2012 11:04am |