Giamaica aims for perfection in every stage of production, and the ultimate expression of quality is the perfect espresso. The selected beans are shipped green to Verona, where they undergo an additional analysis to ensure they contain no traces of chemical agents, and to identify their unique characteristics. The beans are then delicately roasted over direct heat using Giovanni Erbisti’s original Vittoria roasting machine from the 1950s, the only machine from the postwar period still in use today.
At Torrefazione Giamaica, no single step of the roasting process is automated, so each coffee batch is always gently roasted to perfection, preserving the delicate aromas of each unique blend. Simone roasts each batch of coffee to order, so that the product reaches the customer as fresh as possible. It is this attentive and traditional process that distinguishes Giamaica from large-scale coffee roasters, who produce as much coffee in two hours as Giamaica produces in a year.
Whole coffee beans should never be vacuum sealed, because this extracts the essential oils from the beans, and eventually they become rancid. For the perfect espresso, the beans must be freshly ground for each serving.