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Consisting of:
250g GALAPAGOS "San Cristobal"
250g GUATEMALA "Genuine Antigua"
250g JAVA "Genuine Bluer Java"
250g SUMATRA "Lintong"
250g KENYA "Top Massai"
Vee’s Galapagos San Cristóbal is a certified organic coffee, bird friendly grown under the shade of a forest pavilion at Hacienda El Cafetal. The estate is located on San Cristóbal Island, one of the largest of the 61 islands in the Galapagos archipelago. San Cristóbal is the only island that enjoys an abundance of fresh spring water. Small rivulets fed up by the humid soil of El Junco, a volcanic crater lake, flow gently down the rocky slopes on the island’s sun drenched southern side. This minerally rich spring water keeps the rich volcanic soil moist and fertile, bringing life to the island. The misty interior and sea currents like the warm of Panamá, the cold of Humboldt, enhance the vegetal diversity of this unique island. The actual elevation of the island varies between 300 m – 750 m above sea level, which is equivalent to 900 m – 2,100 m on the mainland of Ecuador. Hacienda El Cafetal has been cultivating Arabica Bourbon coffee since 1875 when imported from Guatemala. However, the estate was abandoned in 1915 and the plants left unattended until 1990 when the Gonzalez family took over the estate and began the renewal process. Unbelievably, the coffee today is produced from the same original heirloom plants planted in 1875! The conditions on the island are so perfect that the plants just keep rejuvenating themselves year after year. Amazing, but true, and if you think about it, doesn't anything seem possible from an area that hosts both penguins and cactuses! Today, this 1,000 acre estate is an ecological sanctuary and UNESCO Patrimony of Humanity site as a sustainable resource of the islands' people. The coffee ripens under the shade of other trees such as avocados, guavas, oranges, and towering cedar trees. All stages in the entire coffee cycle from cultivation to processing follow strict environmental regulations ensuring the continued protection of this precious ecosystem. Regulated by local law, there are only 5,000 bags allowed for worldwide exportation each year from Hacienda El Cafetal. Vee’s is very excited to have a direct trade relationship with this rare and exquisite organic shade grown coffee from the most unique coffee growing region in the world, perfectly suitable for a deep roast. Vee‘s 'San Cristóbal' is medium- to full-bodied with very balanced fruity acidity of mango and papaya, notes of spice and nuts and with an overtone of bittersweet chocolate.
Guatemala is growing one of the world’s most famous coffees in the region of the ancient capital Antigua. Nestled between three massive volcanoes at an elevation of 1,800 m, the Antigua Valley of Guatemala produces arguably one of the world's very finest coffees. Only here – and on the Galapagos Islands – does the heirloom variety of Arabica bean known as Bourbon develop such a sublimely sweet coffee fruit, with the dry climate stressing trees just enough to give the beans their tantalisingly complex flavours. At high altitudes beans mature slowly, becoming denser, harder and packed with flavour — perfect for retaining plentifulness and complexity under the intense heat of a deep roast. Among coffee appellations, 'Genuine Antigua' perhaps is the best of the best. Vee’s Guatemala 'Genuine Antigua' is a deep roast, a “Cup of Excellence”, full-bodied, almost perfectly balanced, with aromatic grace and a distinctive aroma of the best bittersweet chocolate.
The Dutch began the cultivation of coffee trees on Java when it was part of the Dutch East Indian Colonies in the 17th century, and coffee has been exported globally since. A rust plague in the late 1880s killed off a lot of the plantation stocks in Sukabumi, before spreading to Central Java and parts of East Java. Today Java's old colonial era plantations provide just a fraction of the coffee grown on the island, although it is primarily the higher valued Arabica variety. Java's Arabica coffee production is centralised on the Ljen Plateau, at the eastern end of Java, at an altitude of more than 1,400 m. The coffee primarily is grown on large estates built by the Dutch in the 18th century. The five largest are Blawan, Jampit, Pancur, Kayumas and Tugosari, covering in all more than 4,000 hectares. These estates transport ripe cherries quickly to their mills after harvest. The pulp is then fermented and washed off, using the wet process. This results in coffee with good, heavy body and a sweet overall impression. At their best, they are smooth and supple and sometimes have a delicate herbal note in the aftertaste. Java coffee is also prized as one component in the traditional Mocha Java blend, which pairs coffee from Yemen and Java. Each year Vee’s is choosing one of the best harvests from one of the five estate farms. Vee’s 'Genuine Blue Java' is a deep roast, elegant and smooth, full-bodied, with herbal and peaty notes and nuances of pepper, roasted nuts and bittersweet chocolate.
ISumatra, perhaps the quintessential Indonesian coffee, doesn't grow on estates or big farms. It comes from the backyards and garden plots of small landholders, who often have only a few trees. Yet, it's the elementary way they process beans by hand, using the semi-washed method that could be the secret to this coffee's unconstrained flavour and hefty, syrup-like body. Cherries are pulped on the farm with a crank-handled mill, and the seeds are washed by hand in a basket. Collectors purchase and hull the coffee while still moist and dark greyish-green, removing the parchment-like shells and allowing the beans to sun-dry only briefly before delivering them to the port of Medan. Along the way, they become fully dry in stages — acquiring their characteristic Sumatran peatiness and complexity. Because each lot might include the beans of 100 different farmers, great Sumatra relies on strong relationships and sharp tasting skills. We sample exhaustively for every lot we select, looking for the most exceptional body and sweet herbal nuances to coax out with our deep roast. The result is a gutsy, glorious coffee that brews a richly seductive cup. Vee’ s Sumatra 'Lintong' is a dark roast, full-bodied with sweet and peaty notes with pronounced overtones of cinnamon and tropical wood.
Kenya is known for producing a very unique coffee that resembles red wine. Vee‘s Kenya 'Top Massai' is grown very closely to the Equator, at an altitude of up to 2,100 m at the offshoots of Mount Kenya. The volcanic soil is fertile and the climate is close to perfection. The very hard and slowly ripening beans are more than suitable for a deep roast. Vee’s full-bodied 'Top Massai' is extremely aromatic and well balanced with complex juicy flavours, red wine like acidity and long lasting dazzling aromas of cherries and dark berries like blackberries and black currants accompanied by brown-sugar sweetness. 