Free shipping on orders over $50. No sales tax!
Torrefazione Settebello, is a quality gourmet coffee imported directly from Italy. The blend is formulated to give you a great coffee, ideal for all Super Automatic espresso machines! Available in 1lb whole bean bags, 2lb minimum.
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||Rich lingering|
|Taste Notes||Light & sweet|
|Finish Notes||Hints of vanilla|
|Palate Notes||Light but strong body|
|Roast Profile||Light, Light City|
|Best For Brewing|
|Species||Arabica & Robusta|
|Country Imported From||Italy|
|Customer Review||4 Stars|
I'm not a big fan. It is a little nutty for my tastes.
I use this at home and now at the office. I find this coffee the best so far - not bitter or burnt tasting, an excellent crema and a perfect mix in cappuccino. I like the Lavazza Super Crema, but I find this to be more smooth.
Gaggia Super Auto
This was quite a surprise. I usually switch between Illy & Cafe La Semeuese. This was not quite as silky as the Semeuse (which is not a bad thing) and it is a bit more flavorful. So far I think it is slightly more enjoyable than the Illy, which I use more often. All in all a great product that I will order again and again.
Gaggia Titanium Super Automatic
The coffee has the elegant seductive quality of an Italian style espresso rather than the more aggressive, roasted (charred) quality. More brown than black. A delight to smell. Our most common selections are Lavazza's Crema e Arouma or Grand Espresso with an occasional Illy. This one easily runs with those.
We make Espresso and Cappuccino with occasional iced variations in the hot summer.
Gaggia Synchrony Compact, Krupps manual, various stove top espresso pots and even backpacking/camping variations. For all but the Gaggia Synchrony we grind in a Gaggia MDF.
Very good crema.
Tried most of what WLL sells - found the Settebello to consistently produce a fuller bodied flavor that persisted in any of the various extraction volumes. I did have some problems a while back with bitterness and also mushy pucks. A good cleaning of the grinder and re-calibrating the doser and grind knobs fixed both problems. For the record I tried Illy several times as I figured with all the hype it must be the best. Sorry to say I feel I never got a good cup out of it. Did better with Malabar Gold but not as good as Settebello. Also tried Dunkin's beans and Starbucks espresso. For my taste both beat Illy and Malabar in taste.
normally drink as a crema, sometimes espresso and Americano for the wife
Gaggia Synchrony Compact
Yes, at least a third of an inch
I've been cycling through coffee types, trying to find the right match for my super-automatic, so when I saw wholelattelove's recommendation of this coffee for super's, I thought "hey, i'll try it!" So far, so dissapointing. Non-existant crema. Poor and often odorless shots. The coffee itself is weak, lacking that rich coffee taste that envelops your mouth, or a lingering pleasant aftertaste. It just taste like bad drip coffee with a bitter aftertaste. I don't recommend this coffee at all. I'd suggest Illy or Lavazza's top class or super crema over this any day of the week.
Capuccinos, lates, hammerheads
NO! Barely any!
Selected Items (0) view
Amount Saved When Purchased Together: $0.00
Value of Add-on Products: $0.00
Value of Add-on Products + Featured Item: $0.00