About Giamaica Caffé

Why we consider it the best coffee in the world

There are many factors that are taken into consideration when choosing the raw material and we present here the whole process of the bean from where it’s born to when it gets to the cup.

Place of origin

All the beans for Giamaica Caffé are grown in soil rich in nutrients at altitudes above 700 m. Coffees that are grown in acid soils lack the qualities of trigonelline.

There is no need for too much wind, but the circulation of air through the trees enriches the qualities of the coffee.


The main principle for guaranteed quality is that only completly mature beans are being used for roasting.

A coffee bean that is not ripe enough before roasting, once roasted, the caffeine content in it is much more aggressive, and consuming it in larger quantities induces a state of agitation, which should not be induced by a coffee of superior quality. Giamaica Caffé using closely selected mature beans, allows you to drink quietly, with pleasure, as much coffee as you desire without feeling this discomfort.

The grains are harvested in multiple stages, hand picked, only those that have reached maturity.

red round fruits on green leaves

Processing coffee after harvesting

Beans are chosen using traditional processing methods only.

Type of processing

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Dry natural

Once the harvesting process is completed, the beans are put on a clean surface for the fresh cherry to dry; after a complete drying process you can crack the dry fruit and extract the bean. In this process only the perfectly ripe fruits are selected.

Natural dried coffees have lower acid, and a more intensive and round smoothy impact in the mouth; not so long in the aftertaste


Washing process or fermentation has the advantage of perfect selection of the grades of maturity - a selection in the moment of the harvest – only the 100% dried fruits are harvested, by hand.

The process has a preselection, the fruits are sorted by the largeness (diameter) of the fruity components of the bean ; the washing process of the green beans it’s similar to a fermentation with microorganisms, which are making the skin of green beans removable, the beans with higher density sink, the ones with lower density float to the surface.

The high density is linked to maturity, and this shows how the second type of selection of the riped bean happens.

The washing process can be repeated 2-3 times- for a perfect sorting. In the washing process there are build acids which give the coffee more structure and lenght for the moment of drinking it with more intensity and more body.

The washed coffees have higher acidity in a good sense the effects being different flagrances and tastes of the coffee.

person pouring a bear in a grey steel pot close-up photography
pile of gray sacks


The grains are kept for 1-2 years from harvest to roasting - all to extract the maximum quality of the finished product.


Roasting in Giamaica Gafe Laboratorio is another wonderful story of how this coffee comes to be, with it’s unique taste and effect. Carring the tradition of uncle Giovanni Erbisti who began roasting coffee in 1947, the Frasi family, starting with Giani Frassi who was one of Italy's premier coffee roasters, still used his Erbisti's original roasting machine, making him almost certainly the last torrefacteurs in the world to roast his beans directly with an open flame.

The tradition continues now with Simone, Giani’s Frassi son and the family philosophy remains the same, eschewing medium roasts in order to preserve even the subtlest aromas of the coffee. A great interes is given to sourcing the beans, from the location to their stage of ripness, controlled small productions, such that Giamaica Caffè beans assure a top quality coffee chosen by premium bars and three Michelin stars restaurants.

The roasting process

Each bag of beans goes through an analysis process, to decide when to enter to be roasted; For this decision, both information on the origin of coffee and cultivation are taken into account. And further, a drop of human touch and intuition.

The aroma in the green coffee is a possibility but roasting is transforming the possibility into reality. The roasting process is not the creaor but it’s the enhancer/evolver of something that is waiting to come to the light. Transformation needs a perfect bassis- a perfect mature bean.

Using 100% mature beans- the roasting process of Giamaica Caffè considers all this philosophy.

At Giamaica Caffè roasting is closely monitored by people. They intervene 3 times in the roasting process.

The beans go through 6 temperature phases, from green to the moment they are perfectly roasted. During the roasting process, the coffee incorporates heat inside, which begins to accumulate. At 190 degrees Celsius the coffee stops absorbing heat and begins to produce heat and energy itself, spreading heat from inside to outside until it reaches 250 degrees Celsius. 

Like a supernova, the coffee bean accumulates heat and then lets it come out.

If the roasting process it’s not finished at the right moment just like a supernova, the coffee bean explodes.

Not only the taste and aroma that are obtained are special, it is that this product that enters our body does not harm us.

If you use green coffee with defects you get roasted coffee with defects, either in the taste or stomach. Dark roasted coffee always is covering a problem in the green bean.

Giamaica Caffè is making medium roast coffees because they are not forced to cover defects. Their mission is to enhance the hidden misteries of a perfectly selected green coffee bean into the greatest taste and sensation your senses can feel.

The roasting process of Laboratorio di Toreffazione Giamaica Caffè is not just about turning green coffee into brown coffee; it is the chemical process that takes place inside that matters and that has as a final result the beneficial qualities for body and soul that this coffee offers.

Taste and effects

The body of coffee is defined after the sensation you have after drinking the coffee.

Long and different sensations means coffee with a high point rating.

3 basic components of the chemical content of coffee beans:

1. Caffeine - with stimulating effect
2. Chlorogenic acid - anticancer
3. Trigonelline: relaxing effect for muscles and stomach - having the opposite effect of caffeine

„In the end, good coffee only enhances the mood you have: too much coffee results in more of who you are, giving more tone to your person's colours.” Simone Frasi

person holding clear drinking glass with yellow liquid

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