Roasting process
The dedication to perfection continues throughout the entire roasting process. The precise moment of roasting is crucial, ensuring that each batch becomes a masterpiece in its own right. The roasting team handles each bean with the utmost care, guided by well-kept secrets passed down through generations.
Giamaica Caffè from Spearhead Coffee is not just a drink – it's an experience. Created for those who appreciate the small pleasures in life and understand that true quality comes at a price. In our case, this price is the commitment to a non-industrialized process that rejects mass production. Human care and positive energy are infused at every stage, from planting the coffee to lovingly placing it in each package.
Indulge in the essence of Giamaica Caffè and embark on a unique sensory journey. Let us share our passion for coffee that enriches not just your palate, but also your mind, body, and spirit. Taste the tradition, savour the heritage, and transform every cup of Giamaica Caffè into a cherished moment.
The roasting process of Giamaica Caffè is a remarkable story of tradition and flavor. Continuing the legacy of Uncle Giovanni Erbisti, who began roasting coffee in 1947, the Frasi family, led by Giani Frasi, has continued to use Erbisti's original roasting machine, being one of the last roasters in the world to use an open flame for roasting. Now, Simone Frasi, Giani's son, upholds the family's philosophy, preferring medium roasts to preserve the most subtle flavors of the coffee. Great attention is given to the source of the beans, ensuring that Giamaica Caffè offers the highest quality coffee, preferred by premium bars and Michelin-starred restaurants.
Each sack of beans undergoes a meticulous analysis process, considering the origin and cultivation of the coffee. Human intervention and intuition play a crucial role in determining the optimal moment for roasting each batch. While the aroma in green coffee is merely a possibility, roasting turns this potential into reality, relying on 100% mature beans to support this philosophy.
At Giamaica Caffè, roasting is carefully monitored by humans, intervening three times during the roasting process. The beans go through 6 temperature phases, from the green stage until they are perfectly roasted. During roasting, the coffee absorbs heat internally, which begins to accumulate. At 190 degrees Celsius, the coffee stops absorbing heat and starts to produce its own heat and energy, spreading the heat from the inside out until it reaches 250 degrees Celsius. Like a supernova, the coffee bean accumulates heat and then releases it. If the roasting process is not completed at the right moment, similar to a supernova, the coffee bean explodes.
The roasting process isn't just about incredible taste and aroma; it's about a coffee that revitalizes without compromise. When using green coffee beans with defects, the final brew will be influenced by these imperfections, affecting both flavor and digestion. Dark roasts are often used to mask the defects of green beans. Giamaica Caffè focuses on medium roasts. There’s no need to hide behind smoke and mirrors, as their mission is to unlock the enigmatic potential of green coffee beans, creating an unparalleled sensory experience.
But here's the magic: it's not just about turning green into brown. It's a fascinating chemical dance, a transformation that culminates in a brew that not only respects your body but also soothes your soul.
About Giamaica Caffé
Giamaica Caffè, brought to you by Spearhead Coffee is more than just a cup of coffee, it is an extraordinary journey through flavour, tradition and care. Discover why we consider it the best coffee in the world as we take you through the meticulous process from bean to cup.
Place of origin
All Giamaica Caffè beans thrive in nutrient-rich soils at altitudes exceeding 700 meters. These ideal conditions result in coffee beans with the unique qualities of trigonelline. While excessive wind is not required, the airflow among the coffee trees enriches the coffee's characteristics.
Harvest
Quality is essential. Only perfectly mature coffee beans are selected for roasting. A coffee bean harvested prematurely, when roasted, can contain aggressive levels of caffeine that induce discomfort and agitation.
Giamaica Caffè’s commitment to using carefully selected and fully mature beans ensures a coffee that you can savor. savura în liniște și cu plăcere.
Coffee processing after harvesting
We embrace traditional processing methods to bring out the best in our coffee beans. Two types of processing are used: natural drying and washing.
Natural drying
After the harvesting process is completed, the beans are placed on a clean surface to allow the fresh cherries to dry. After a thorough drying process, the dried fruit can be broken to extract the bean. Only perfectly ripe fruits are selected in this process. Naturally dried coffee has lower acidity and a more intense and rounded impact on the palate; it does not linger as long in the aftertaste.
Washing
The washing or fermentation process has the advantage of perfectly selecting the degrees of ripeness - a selection at the time of harvesting - only 100% dried fruits are harvested manually.
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 while 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 length 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 fragrances and flavours of the coffee.
Storage
The beans are stored for 1-2 years from harvest to roasting, allowing them to reach their maximum potential of quality.
Taste and effects
The body of coffee is defined by the sensations it produces after consumption. Giamaica Caffè stands out with long-lasting and diverse flavor profiles, reflecting its superior quality.
Caffeine: Known for its stimulating effect.
Chlorogenic acid: Possesses anticancer properties.
Trigonelline: Provides relaxation for muscles and the stomach, counteracting the effects of caffeine.
Ultimately, Giamaica Caffè enhances your mood, accentuating your unique qualities. As Simone Farsi wisely puts it "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."
Embrace the best coffee in the world, crafted with passion and dedication to awaken your senses and nourish your body and spirit.
