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Our Story

From Humble Beginnings to a National Institution

 

Twenty four years ago a man with a dream sat hunched over a small ten kilogram coffee roaster in the Sydney suburb of Greystanes, selling small amounts of his unique blend to local buyers. That man’s name is Giuseppe Di Stefano. And that man’s blend was Primo.

 

Soon word got out about this new blend of coffee and local delis, cafes and restaurants were eagerly placing orders for Primo Caffe. But the word did not stop there.  The demand became greater for Giuseppe’s roasted coffee beans and Primo Caffe moved from one premise to the next, always growing, their roasting machines getting larger every year.

 

Seventeen years later, in 2004, the Di Stefano family built a state-of-the-art facility in Wetherill Park that contained a roaster that was capable of producing 1200kg of coffee every hour. Primo Caffe was being sipped in cafes in every corner of the country and they soon became one of the largest coffee suppliers in the national market.

 

Not happy to rest on their laurels the Di Stefano family began profiling a more personal blend, one that would truly resonate with the coffee connoisseur. After much hard work Giuseppe created a blend that he was so proud of that he signed the silver coffee bag and handed it over to his son. At that moment the Di Stefano coffee range was born and it’s the company’s signature blend.

 

But no matter how big Primo Caffe was to become, one thing would always remain the same – it would be a family business, lead by passionate coffee lovers who believed in providing a quality product without exception.

 

From humble beginnings Giuseppe had a vision, and with the help of his son Nick and his son-in-law Larry, this vision has become a reality as Primo Caffe has undoubtedly left its mark on the Australian landscape.

 


Learn more about our Roasting Innovations.

1982 Giuseppe begins roasting and blending a range of coffees.
1990 Primo Caffe is in high demand forcing Giuseppe to move to bigger premises in Wetherill Park.
1998 The company acquires a 180kg roaster.
2000 The Di Stefano blend launches and quickly sets a new bench mark among true coffee lovers.
2004 Primo builds a state-of-the-art facility that includes a roaster capable of producing 1.2 tonnes of roasted coffee per hour.
2011 The Di Stefano Coffee Warehouse Cafe and Deli opens to the public and Primo's production facility is upgraded yet again.