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Made from a blend of 100% arabica beans from ethical producers in Ethiopia, Rwanda, Uganda, and Kenya, Giamaica Caffè is the perfect everyday coffee. Its creamy texture and rich, bright flavor linger in the mouth with a long finish, leaving hints of licorice. This East African coffee blend is a masterpiece perfected by Simone, who learned the art of roasting from his father, Gianni Frasi, a legend in the coffee world.  
Filter coffee is often called the Melitta method, named for Melitta Blentz, a German woman who, in 1908, patented the process of using paper filters to obtain coffee through percolation. The ideal proportion for the perfect Giamaica Caffè filter coffee is 110 grams per 1.5 liters of water.
The selected beans are shipped green to Verona, where they undergo an additional analysis to ensure they contain no traces of chemical agents. The beans are then delicately roasted over an open flame using Giovanni Erbisti’s original roasting machine Vittoria from the 1950s. This is the only roasting machine from the postwar period still in use today. Because no part of the process is automated, each 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. This attentive and traditional process distinguishes Giamaica from large-scale coffee roasters, who produce as much coffee in two hours as Giamaica in a year. 
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