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David Schomer's Vivace Vita Espresso Coffee has been blended and roasted to create the perfect caffe latte and received an 8 out of 10 in the “with milk” analysis of the Coffee Review rating. Kenneth Davids Coffee Review gave this blend a score of 89 out of 100 in 2004.
David Schomer's Vivace Vita Espresso Coffee is slowly roasted to develop a sweet caramel nature in the cup. Because of the high extraction potential of espresso machines, the roasting process is tuned to develop coffee flavors to the fullest--then quickly stopped before the oils can "sweat" on the surface of the bean.
Espresso Vita has been designed to feature a strong note of caramel when combined with milk products. Incredible body makes this blend ideal for drip coffee and French press as well. Available as whole bean in 12oz bags shipped direct 3 day air to you from the roaster.
Please Note: This coffee is shipped 3-day air directly from the roaster to ensure freshness, and cannot be shipped internationally.
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.
You may have already read my blog “Oil No More” which is about using oily beans in espresso grinders. As expressed in this blog, many of our customers prefer the dark roasted taste of some of the more oily roasts produced by Starbucks or Peets. As I mentioned in my previous blog, Urnex Grindz is a great product to help prevent oil build up in espresso and coffee grinders when using these roasts. The main attraction to a Starbucks or Peets is that they offer a very intense, bold flavor that is great for cutting milk in milk-based drinks like Cappuccinos or Lattes. Although there are some folks that like to drink this as straight espresso, most will use Starbucks coffee as an additive to an espresso-based drink.
I get this question all the time…”I purchased my own espresso machine so I can make lattes like I get a Starbucks but for a lot less money". Then they go on to say “Now I’m being told that oily beans can be harmful to my machine if not used properly”. Not to worry, aside from using Grindz there are also many alternative espressos that we offer with similar flavor characteristics that are not as oily. My personal favorites are either Crema E Aroma by Lavazza or our own Buzzopolis . Both are considered a dark roast with an intense, full bodied flavor. My mother-in-law is considered a die-hard Starbucks fan for many years until I served her an iced latte made with Crema E Aroma. Now this the first thing she asks for in the summer when she visits. Believe me, if she can convert from Starbucks then anybody can. All our staff members here will have their own recommendations for similar coffee so don’t hesitate to give us a call and chat. Happy Brewing!
|Aroma Notes||Sweetly musty, cherry & apple|
|Taste Notes||Strong note of caramel|
|Finish Notes||Mildly woody then fruit notes in the aftertaste|
|Palate Notes||Heavy body with a tingle in the mouthfeel|
|Best For Brewing|
|Drip & Espresso||Yes|
|Country Imported From||USA|
|Customer Review||4.8 Stars|
|Coffee Review||The Coffee Review|
I am still somewhat of a coffee newbie, but this is the first coffee with some more complex flavors that I have loved. It is a bit on the expensive side, so it is a treat when I order a few cases of Illy medium roast. It comes fresh roasted, so don't leave it around for too long.
Let me start by saying this is hands down the best base for cappuccinos I've ever had. And I've tried many... Problem is the price has gone out of this world ($28 for a pound?) and they have terrible customer service. I had an issue with an order and tried to contact them directly. They just will not respond at all. For clarity - I didn't go through wholelattelove.com (they are always great) but i went stright to Vivace. I just can't support a company that is non-responsive to customers. Back to trying to find another supplier!
Excellent flavor, particulary when making latte's and cappuccino's. Full flavored and smooth. We use daily with a Gaggia Brera machine. We've tried many other brands including Starbuck's, Gaggia, and Lavazza and this is our favorite.
Crema is perfect, taste is smooth, and comes out rich when you pull a good shot. If an expresso bean can be "forgiving" of a poor pull, this is it. If you pull a perfect shot, it's amazing.
This is my favorite after trying many different brands and blends. It is great with cappuccinos and lattes, giving a full-bodied balanced taste without the sharpness of the Dolce.
Cappuccino and Latte
I tried this coffee for the first time in my most recent order. I found it to be outstanding. It does everything the product detail said and more. It is very flavorful and smooth. Absolutely no bite at all. I will enjoy this.
Gaggia Semi Auto
Unfortunately I must break the perfect ratings. I am still in search of that most elusive chimera: the "perfect" shot of espresso. I don't taste a depth of flavor in this coffee, at least not as much as I expected to taste. I hasten to add there is nothing "wrong" with the coffee. Perhaps my palette is defective, who can say? Anyway I continue my quest...
Espresso, Latte, Cappucino
Gaggia Semi-Auto Evolution
Still my favorite!
Just wanted to mention that I was forced to return my Starbucks Barista espresso machine and upgrade to a Rancilio Silvia because it soon became apparent that I was not getting proper shots with the mostly plastic, pressurized portafilter on the Barista. For some reason, whenever I used Vivace with the Barista, towards the end of the extraction the coffee would start leaking around the screws on the bottom of the portafilter. I contacted both Starbucks Customer Service and Vivace Coffee Roasters, and was told by Starbucks that it was the fault of the coffee, and was told by Vivace that it was the fault of the espresso machine. I decided that my passion for Vivace was much stronger than my attachment to my Barista, so I returned the machine to Starbucks and purchased a Silvia (with a chrome-plated brass, non-pressurized portafilter) and am now able to enjoy perfect shots of Vivace every time!
Better than ever now!
I make both hot and cold lattes with this coffee and it is - in my opinion - absolutely, positively, by far the very the best espresso there is! It has a naturally sweet caramel flavor so there is no need to add any sugar or syrups to my drinks. I use whole beans and grind them right before I use them and can make a perfect, delectable espresso every time! I also like the fact that it comes packaged in two separate airtight bags for long-lasting freshness.
Hot and cold lattes.
When I place an order for coffee, this is the one that is always part of it! Having tried loads of different coffee, Vita is definately a big favorite. All of my friends enjoy the taste of this delicious coffee immensely. Highly recommended.
Espresso and Latte. I drink mainly latte from mid-morning.
Semi-Automatic Gaggia Synchrony Compact Digital
This is the best coffee I have ever drank and when I share it with friends they always say how delicious this coffee is. Starting with the pour the coffee is a beautiful golden color with a layer of crema. If you can stop yourself from drinking that when mixed with milk it has a great taste of coffee, no bitter and no acid. The coffee comes with the date it was roasted and in air tight 1/2 pound bags. I have now consumed 20+ pounds and look forward to ordering more.
My favorite daily coffee beverage, in the morning, is Latte.
My coffee maker is a super-automatic, Saeco.
The crema from this coffee is a rich gold, delicious.
When I first went to find out how to make espresso I searched the web and found xxxxxxxx and in the archives are some of the best instruction I found. I decided if this guy can teach me how to make great espresso I wonder how his beans are. I have to admit just the aroma when opening the box gets your saliva going let alone that this bean packs so well and pulls shots with plenty of crema. I used the vita blend for some instruction on my machine and everyone had a solid puck with this and pulled an awesome shot. If you haven't got it by now, you need to try this bean, you wont regret it.
I make mostly Latte and Hot Cocoa.
Expobar Office Pulser
This bean and machine are an excellent combination
I'm a beginner to home espresso making and took to heart suggestions that one should begin with cheap coffee BUT my thought was, that to get grinders and espresso machines dialed in...you have to suck it up and begin with great coffee. I am happy I did this...I was getting perfect "golden rule" shots from the second shot with this coffee. Great tasting and super with milk. Ya can't go wrong.
Capps & Espresso
Incredible Crema...almost all crema sometimes which threw me as a beginner!
I had to spend the money for a Super Auto Espresso Machine because I cannot make a good cup of coffee. I have liked the Lavazza coffees a lot, but the Vivace Espresso Vita knocked my socks off! Like the other reviewers, I like the packaging which insures more freshness, the roasting date and quick ship. I will always buy these. All my friends love it too and are always begging coffee from me. You have to try it.
Capresso Super Auto
I am not the type to get on and write a review, but this coffee bean was so good I had to share my experience. I have tried almost every bean offered on WholeLatteLove and with out a doubt this coffee tops them all. I first tried an espresso and was amazed at the smooth taste and sweet creme. Moving onto a latte and cappuccino, the coffee was married with the sweetness of the microfoam steamed milk perfectly. I am hooked and plan to use this as my regular espresso bean. The packaging is worth the extra money as well. The 1/2 lb resealable bags with a coffee aerator is great for super auto machines. You can optimize the fresh taste much better then with other large coffee orders.
Latte, cappuccino, espresso
Super Automatic, Gaggia Syncrony
Now you sell a really good coffee! I've tried several from various roasters, but nothing matches these. Both are nice, but I prefer Vita--even for espresso in the evening (and especially over hazelnut gelati, for dessert; so simple, and so delicious with biscotti).
Cappuccino in the morning, in my apartment, espresso the rest of the day in the office.
Pasquini Livia Auto and Saeco Vienna de Luxe, respectively.
Vivace coffee produces the best I have ever found, especially in the Pasquini.
I've been home roasting for some time, and before that used some well known mail order brands such as Black Cat and Decatur Street Blend for my cappas. I'd have to say that the Vivace Vita is as good, if not better, than any blend I've ever had. There is not one scale for taste, of course, just as there is not one scale for wine. To classify it: the Vita is a sweet, low acid coffee, which is my favorite. It doesn't have a lot of exotic or musty or fruity flavors; it focuses instead on chocolate and caramel tones. In milk it turns very sweet and smooth. My girfriend says it's the smoothest cappa she's ever had, almost like there's no espresso in it at all (even when made quite strong in a traditional cappa, 1/3 each part espresso, foam, and milk). Also a nice touch is that though I ordered 2 pounds, I received 4 sealed half-pound bags, each its own resealable high quality ziploc and each with the roast date on them. This was a VERY nice unexpected touch, so that it's easy to keep all the beans as fresh as possible. Finally, the roast is conservative but hits the mark bulls-eye: what I, a novice roaster, call Vienna roast, producing a fragrant dark brown powder once ground, neither black nor milk chocolate brown. I'll be ordering more.
ECM Giotto with Mazzer Mini.
50 percent coffee, 50 percent crma.
I used to have an ECM Giotto until I changed to the Brewtus. I was able to produce good crema most of the time with pretty much any high quality bean (I usually stuck with Lavazza). Then I started reading some of David Schomer's stuff on the web and decided to give his Vivace blends a try. The first thing that will catch your eye is that every high-quality bag is marked with the roast date. So far I haven't received a shipment that was more than a few days old. If you stick to his recommendation and brew at the proper temperature (on my machine, I brew at 95 deg), you'll get about a 50/50 espresso to crema ratio everytime. The crema is fairly persistent, as well, and should last plently long enough to mix with your milk. I'm not a straight espresso drinker. However, with milk the Vita produces a very rich and just-the-right-amount-of-sweet espresso that ends with buttery chocolate. The aroma of the beans is as good as any I've ever smelled. The weak link in my Cap chain is definitely my Gaggia grinder. I'm sure that with, say, a Mazzer Mini you'd be able to come about as close to perfection with Vivace as is possible with a high-end "prosumer" machine. I suspect this coffee will outperform just about any other bean on the market with a lesser machine; and if the home barista is able to develop a technique to brew at a fairly consistent 95 deg, s/he should be able to far exceed that mermaid place with each draw.
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