The Art & Science of Italian Caffè

June 3, 2016 / Local Interest
Lecce, Puglia

Like so many family-owned companies, Quarta Caffè remains where it started in the 1950’s. From a small artisanal roasting factory using hand-cranked roasters and serving caffè in Lecce’s historical center, it became known for its high quality blend and is now the favorite of coffee lovers in Lecce and the entire province.

Photo - Victoria De Maio

Popular demand to have coffee beans to take home or to bring to friends spread. One thing percolated into another and soon local bars and shops were offering Quarta Caffè.

Growth demanded a move to a larger facility just outside of Lecce. Today, whether strolling through Lecce or traveling anywhere in Puglia, their logo is proudly displayed in bars.

Photo - Victoria De Maio
Photo - Victoria De Maio

Since Italian coffee is definitely a love of mine, I can’t wait to take you on this private tour…

Photo - Victoria De Maio
Photo - Victoria De Maio
Photo - Victoria De Maio

Admiring the extensive collection of coffee makers and paraphernalia in the reception area we follow Stefano, head of Quality Control, through the Quarta facility.

Photo - Victoria De Maio

Acquainting us with the company’s philosophy and process of production/distribution, he also shares their strong eco-friendly philosophy and commitment to social and environmental sustainability.

Photo - Victoria De Maio
Photo - Victoria De Maio

Courses are offered to educate customers and clients, and baristas are trained to guarantee quality consistency and the best presentation of their caffè.

Photo - Victoria De Maio

Nine varieties of beans from Brazil, Central America, Africa, and Indonesia are imported, stored and roasted separately. Everything is scientifically measured and monitored to ensure maximum quality and flavor. Roasted beans are eventually blended, packaged and shipped immediately.

Photo by Victoria De Maio
Photo - Victoria De Maio
Photo - Victoria De Maio

Quarta’s legacy to produce and provide only the absolute best is upheld by Antonio Quarta, President and son of the founder. Every day at 6:30am, he sends off 20 trucks to make deliveries to bars, restaurants, small and large markets, etc.

Photo - Victoria De Maio
Photo - Victoria De Maio
Victoria De Maio - Coffee 16
Photo - Victoria De Maio

We are sent off with our own signature espresso cup, coffee and a new appreciation for that next espresso!

It’s no wonder their motto is Qualità in tazza! (Quality in a cup)

– More interesting information about Quarta Caffè.

Photo - Victoria De Maio

Victoria De Maio

by Victoria De Maio

Victoria is a lover of all things Italian! A travel advisor, blogger, writer, tour leader, and published author, she is passionate about traveling to and writing about Italy.

Her book, Victoria’s Travel Tipz Italian Style, is available on Amazon.

Join Victoria for her fabulous unique, boutique tours of Puglia,, and the Italian Riviera.

Visit PostcardZ from Victoria where she shares expert travel tips, insights and more about Bella Italia.

9 Responses to “The Art & Science of Italian Caffè”

  1. Marianna Raccuglia

    Another wonderful article from Italian Notebook.
    Thank you Ms. DeMain, for this interesting “coffee tour”

    Reply
  2. Ginny Siggia

    My knowledge of the caffe processing/distribution phenomenon is limited, but I have found that even in a railroad station (Spoleto) or grocery store (Austria), European coffee was better than almost any I’ve had in the US. (Two places in my town here are very good; what fortune!) When I was in tiny Scheggino for a week, my breakfast was cappuccino, accompanied by a cornetto studded with large crystals of sugar. We sat on the patio, looking at everything and nothing. The fog still hovered near the peaceful Japanese-style bridge, which was studded with flowering bushes. It was the most sensible way to start the day. Now retired, I am savoring “la dolce far niente,” which of course must include an unrushed breakfast, preferably al fresco.

    Reply
    • Victoria De Maio

      Darlene,
      Thank you for commenting – I can’t recommend Lecce and Puglia enough. My 5th visit will be in October and I’m already dreaming of the espresso and everything else!

      Reply
    • Victoria De Maio

      Anne,
      Maybe they could? You could contact them? I bring some home with me and (don’t tell) but I loved it more than the beans I brought home from Florence & Rome! :D

      Reply

Leave a Reply