The beans are delicately roasted over an open flame using Giovanni Erbisti's original Vittoria roasting machine from the 1950s, the only machine in the world from the postwar period still in use today. Since there is no automation in the process, each batch is always gently roasted separately, preserving the delicate aromas of each unique blend.
This traditional process and the attentions of the owner - who roasts each batch of coffee when ordered, so the product is as fresh as possible when it reaches the customer - is distinctive compared to large-scale coffee roasters that produce in two hours what Giamaica produces in a year.