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Crema E Aroma stands out from other Lavazza coffee with a strong and intense flavor that moves into a persistent aftertaste. To form this powerful flavor, Lavazza pairs Central and South American coffees with deep African beans. The result is darkly roasted beans boasting a full-flavored espresso that is topped with a thick, rich crema. Available in 2.2 lb bags of whole bean, Lavazza Crema E Aroma, is superb for making espresso and can also be used as drip coffee.
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).
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.
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
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.
|Taste Notes||Complex, sweet|
|Finish Notes||Persistent aftertaste|
|Palate Notes||Full body|
|Best For Brewing|
|Drip & Espresso||Yes|
|Species||50% Arabica & 50% Robusta|
|Package Size||6 of 2.2lb Bags|
|Country Of Origin||Central & South America & Africa|
|Country Imported From||Italy|
|Customer Review||4.5 stars|
Rated 4 out of 5
Has owned for:
1 - 6 months
Its Good:) Makes a good cup of espresso/coffee. But It all depends on a persons taste buds and likes and dislikes. I say try them all to find what you like and love. Lavazza Crema e Aroma is complex and smooth w/ sweet lingering back notes. Great crema is always a plus too. Good espresso and coffee, I prefer some other beans Illy(med/dk roast), (but pricey). Fillicori Gran Delicato and Forte, and Lavazza Super Crema, Gran Riserva, and Gold. But again, these are what my taste buds like. Yours might and probably will be different. But you can't go wrong w/ any of the above listed. Happy coffee hunting. And that's what its all about. Trying new things or you could miss out on something wonderful. Food, Coffee, Wine, Beer, Whisky, Travel, Local Stuff, etc, etc, etc... Just enjoy life. And not many things better than a nice espresso in the morning to start your day off:) I hope this helped. Have a wonderful day, week, month, year, and life:)
Smooth and Cheap
Shots are best.. Everything, but not strong enough for heavy milk based drinks. But still ok
Rocket Giotto or Aero Press
Great bean, very smooth coffee, great crema and it does not rattle my head.
There is coffee beans and on the other side there is italian coffee roasts.....there is walmart coffee and there is this coffee ...there 6 $/lb. and there is this coffee...i have tried almost every cheap coffee out there but this coffee is addicting..i use to drink one or maybe maybe 2 light esspreso cups a day ( by light i mean broken down) now i cant stop drinking......the crema is same as cheap coffes but tastes a lot better ....... i always thought italians are over rated but thier coffee is not belive me..... this coffee reminds me of coffees we use to buy in the middle east but the ones in arabia , and bacause it is sold in open bags ,tastes like everythnig in the store ( nuts n tobaco stores thats is )...... i love this coffee
This is our favorite for morning coffe (cafe longo). It is smooth and flavorful, and is never bitter. It is "adequate" for espresso and espresso-based drinks, although many people prefer something with a bit more "oomph". Overall, you can't go wrong with Crema e Aroma.
This is truly excellent espresso. The multiple bean varieties are individually roasted and blended and produce a rich chocolate taste with good crema and very little in sour or bitter notes. In addition to traditional drinks, we use it to make cuban style cafe con espumita. Our cuban friends and family prefer this coffee to many coffees roasted specifically for cuban coffee.
Espresso, Americano, Latte, etc.
Expobar Office Pulser
This is by far the best expresso coffee we've found. Terrific flavor and amazing crema that makes such a good cup of coffee I've switched to mostly drinking it all with no milk or sweeteners. The beans are dry and it works great in our super-automatic machine. Many times other expresso coffee's have just a little oil on the beans and they don't fall into the grinder well. We keep recommending this coffee to all our friends and it's all anyone drinks anymore! Enjoy
Expressos, latte, other speciality drinks
Awesome crema - best we've ever found
This is not the worst espresso I have ever had, but it is close...light roasted beans produce about what one would expect...weak flavored coffee without character or interest. I may try to drink the rest of these beans as regular drip coffee, but will not waste any more effort than that. I have been using Big Truck Blend from Olympia Roasting in Washington...very excellent, but getting too pricey. I may have to re-think the "cost" thing. This Lavazza is not worth the purchase price.
Expobar Pulser and Mazzer Mini
Crema fair...very light in color...flavor wimpy.
Doesn't appear to be an espresso roast, but it produces a rich flavorful espresso with excellent crema. It has become our favorite all-around.
We use it for everything - Americano, Latte, Cafe Crema, Cappuccino,...
Gaggia super automatic
good crema and it does have a nice rich bold flavour with a persistent aftertaste, i didnt find to strong of an aroma untill i fine tuned my grinding...for a double shot i am using a settting of 3 on the mdf with 16g coffee and a 22 second shot or a 3, 18 g 25 second shot. the latter of the two seems to choke the machine a bit but gives me a nice syrupy body, pearle of crema and mousetails... for me this is a nice afternoon espresso because the caffeine content is quite low.
gaggia baby + mdf
I got this with my MDF grinder after all the great reviews. I can't lie, it is a good bean with great crema. However, the taste is very rich and a not the type I was looking for. I suggest you have some other beans/roasts handy to compare and contrast the taste. Don't let this keep you from trying this. However, I suggest you only buy one bag though to see if you like it.
Cappuccino, Caramel/Hazlenut Macchiato/Latte.
Gaggia Coffee de luxe
Best Espresso I've had to date. Great crema, great taste, just magnificent.
Espresso, Caps, Latte.
Gaggia Syncrony Compact Digital.
The best I've seen and I tried them all now.
More than a decade of daily espresso making has drawn me through a lot of various beans. This is the most elegent and refined we have tasted. We just worked our way through all the Lavazza's available in the big bags and this is our first choice, with the Grande Espresso a change of pace second choice from Lavazza. Even as a Cappuccino this blend invites you to use a minimum of milk because it is so smooth, long and flavorful on the palate. Where some espresso roasts taste like some 16 year old with a flame thrower roasted the beans, hence the flavor can handle (or indeed needs) a lot of milk, just so it doesn't bludgeon your mouth. The Crema e Arouma just asks for a little foam on the top and then seduces you. I'll make a point of drinking this at least half the time.
Espresso and Cappuccino
Super Automatic & Manual
Excellent crema, and my wife is a crema fanatic
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