SACCARIA. KEEPING UP WITH THE TIMES Today Saccaria is a stable, dynamic and well-established company whose trump card is in the quality of the product and in the service the company provides. This is the secret of its success over time. It is not really a secret. 
The Calef family have been operating openly. The start of the long and complex chain goes from the coffee bean picked from the plant to a cup of coffee drunk at home or at a café. Nothing is left to chance. Everything is taken care of with great professionalism and competence, displayed by capable members of a team who are passionate about every aspect of their satisfying job. Qualified experts and the Calef family themselves regularly visit the most renowned plantations in South America (Brazil accounts for about a third of the world production of natural Arabian), Africa and other hotter and less humid tropical areas where coffee of "full bodied" variety is grown. More recently the Calef have turned their attention to India, which could be labelled the new Eldorado for coffee. The production here is constantly on the rise thanks to the progressive rationalization and the spreading of very modern and highly developed cultivations. In any part of the world Saccaria pays particular attention to the selection techniques, favouring the so called "picking" , that is the harvesting from the branch of ripened coffee beans only, to the "stripping" , that is the indiscriminate harvesting of all coffee beans on a branch. After having been selected at the source with meticulous attention and care, the coffee is then brought to the company's remises. The Saccaria company does not only carefully and continuously check the samples when they order the product but carries out, with particular care, a selection of the coffee imported. 
On arrival; the coffee beans undergo a strict inspection carried out with sophisticated machinery able to remove the unripe, woody and fermented coffee beans, which would spoil the blend. Only after getting through this strict inspection, which allows the company to obtain the optimum quality, the coffee is sent for roasting. It is at this point that their professional capabilities and Saccaria's over one hundred years tradition take over, in order to create a balanced blend consisting of different types of Arabian with the correct amount of high quality full- bodied coffee. The Calef's expertise is a warrant of excellent results in full awareness of the great importance of marketing the image of a company able to achieve, season after season, perfection in taste, aroma and the body, all factors that have been a characteristic of the Saccaria brand since its origin. The coffee beans are now ready for roasting, a process only seemingly simple, but essential to give optimum aroma and body to the coffee. During the roasting the coffee beans are put into a modern machine provided with a heated rotating cylinder. Over the last few years the roasting process has reached considerable technological advances, particularly for what concerns the most difficult stage of the heating process, the final stage. You must bear in mind that the temperature determines not only the quantity of aromas but also the correlation between bitter taste and acid taste. The same blend makes espressos, which are organically different depending on the degree of roasting. Saccaria has the most modern and computerized equipment, which, together with the irreplaceable work done by men, enable them to successfully perform all these operations. After roasting, the coffee is sent to the storage bins for the maturing stage, and later on it is blended and packed. To ensure the marketing of a product which is fresh and fragrant, of high quality, Saccaria combines technological skills with tradition, expertise, human resources acquired in over one hundred years through the care displayed by generations who have been following the leading concept taught by the founder Ciro Calef. 
His aim was to successfully establish the true coffee culture, and the Calef family are well aware that such aim can only be reached with a balanced blend of different types of coffee. It is a matter of a careful dosage of predominantly different qualities of "Arabian" with the right amount of "Full Bodied" quality. |
