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A dark-roasted espresso blend, Lavazza Crema E Gusto has a distinctly bold flavor. A special blend of Indian and Brazilian beans, this Lavazza coffee reveals rich, chocolaty undertones that are accentuated by a full-bodied mouthfeel. Available in 8.8 oz bricks of ground 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).
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.
|Aroma Notes||Intense & well-balanced|
|Taste Notes||Hints of chocolate|
|Finish Notes||Rich aftertaste with chocolaty notes|
|Palate Notes||Full body|
|Roast Profile||Dark, Full City, Scuro, French|
|Best For Brewing|
|Drip & Espresso||Yes|
|Species||Arabica & Robusta|
|Package Size||20 of 8.8oz brick|
|Country Of Origin||Brazil & India|
|Country Imported From||Italy|
|Customer Review||5 Stars|
This cofee was my coffee of choice during the 8 years I lived in Rome. it gives a thick crema and has a very robust, well-rounded full flavor with a light chocolatey finish. Despite its strong flavor there is no bitterness
Flavor and cremoso consistency
Rated 4 out of 5
Has owned for:
Less than 1 month
The Flavorful taste and aroma of this coffee are excellent. Despite the negatives associated with using a preground coffee, this one is excellent. I will purchase more. I purchased two small bricks and have already gone through one, in less than a week.
I had bad luck with the coffee in the pressurized baskets of a gaggia, but no problems in the commercial basket
Espresso, Latte, Cappuccino
Gaggia New Baby
Rated 5 out of 5
Has owned for:
More than 1 year
I am Italian, born and raised in Verona, Italy. Lavazza and Segafredo are the best coffee brands, in Italy - and I believe Lavazza is superior to all the others. I grew up on Lavazza coffee, and my mother would always make Lavazza coffee in the morning. Crema e Gusto is my favorite kind of Lavazza coffee. It is sweeter than most others, and more creamy. I recommend it especially for breakfast, or for a sweet after-lunch or after-dinner espresso.
Its taste. It is rich but not bitter, so if you like bitter coffee, you should probably go for the Lavazza Qualita` Rossa. Crema e Gusto is for those of us, me included, who like their coffee a little creamy and sweet.
Store it in a sealed container. I guess this goes for most ground coffee, but this doesn't keep well if you don't seal the container. So I would transfer it from the box into a container - it's a good excuse to go get a cute one! :)
None, the balance is near-perfect.
Regular coffee in the morning, Cappuccino and Caffelatte.
A good old Bialetti moka, that I put on the stove every morning. That's how coffee is made by most Italians, so I believe the Crema e Gusto goes particularly well with this machine.
Yes, it's called Crema e Gusto for a reason ;)
Rated 4 out of 5
Has owned for:
More than 1 year
I love Italian coffee and have been drinking it for years. This brand is one of the top for me. It is smooth and well balanced. I use it in a regular coffee maker for convenience and it comes out well for me. The bricks are more economical and less waste. I pour the coffee in the can I had previously for ease of use. They stay fresh longer. I recommend this for those who do not want a bitter coffee. After drinking this coffee when I order any out they all seem a bit too strong and bitter. I usually have to make me a cup of "good" coffee when I get home to enjoy.
It has a rich flavor and aroma but is not too bitter or overpowering. It is a well balanced coffee.
Although I have a permanent filter when using it in a regular coffee pot I do prefer still using a paper filter. It just makes it easier to clear out and does not leave as much residue behind because it is so finely ground.
Regular hot coffee (american style); espresso and iced coffee
At present Mr Coffee 12 cup brewer and a Moka pot by Alice of Italy.
For espresso - yes
Excellent taste for Moka or Espresso machine
I bought an burr grinder, but I still prefer this ground Lavazza coffee.
Breville home model
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