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Consisting of:
250g PAPUA NEW GUINEA "Organic Wild Blue Mountain"
250g ARABIAN MOCHA JAVA
250g SULAWESI "Old brown Kalosi-Toraja"
250g EL SALVADOR "Sweet Pacamara"
250g ESPRESSO Santo Domingo Royal
Vee's 'Organic Wild Blue Mountain' is grown on the eastern part of the second largest island of the world. Blessed with rich volcanic soils and perhaps the most ideal climate for growing coffee, the island is divided into two territories — the Indonesian province of Irian Jaya on the West and the country of Papua New Guinea, where this coffee comes from, on the East. The beans were originally imported from the famous Jamaica's Blue Mountain region in 1927. Indo-Pacific conditions proved to be immensely favourable to Jamaican coffee, producing a complete, complex cup that recalls the old Blue Mountain style. The volcanic soil of Papua New Guinea turns Jamaican Blue Mountain beans into one of the world’s best coffees. We think its broad, mellow flavours, aromatic complexity, and medium to full body make it one of the world's absolute best. Vee's 'Organic Wild Blue Mountain' combines the crisp acidity and fruity notes of Caribbean coffee with the nutty flavours of Indonesian coffee. Vee's 'Organic Wild Blue Mountain' has wonderful complex and fruity notes with nuances of nuts, mango and papaya – medium to deep roast.
The island located between Borneo and New Guinea is called Celebes, in Indonesian language called Sulawesi, growing one of the most famous coffees in the world. The best coffees from Sulawesi are grown and processed in the area known as Torajaland near the city of Kalosi. The villagers here have a long history of coffee cultivation, and they remain faithful to their traditional methods – planting trees on small plots near their houses. Above the emerald terraces of rice paddies that produce the principal source of Torajans' income, trees of the old variety grow in even greener jungle. It's their cash crop, one which brings everyone together to pick and process beans as a way of supplementing the family income. We think the unique cultural heritage and time-honoured practices of this region have a lot to do with the distinctive taste of its Sulawesi Kalosi-Toraja coffee. Vee’s has been sourcing the very best lots of this rare coffee for many years. And we take an extra step, we are only using aged Sulawesi, so called Old Brown coffee. The coffee beans are matured for a couple of years under monsoon climate condition by exposing them to warm, moist air during the rainy season. As the beans age, through natural fermentation the beans are completely losing their acidity and the colour of the raw coffee is changing from green to brown, suitable for a medium to dark roast. The typical aroma is deeper, sweeter, more complex and resembles of maple syrup. Vee’s 'Old Brown Sulawesi-Kalosi' brews a full-bodied and well balanced cup, with prominent sweet and spicy notes that resembles of luxuriant forest floor, wild mushrooms, autumn leaves, moss, and tropical wood. Preferably to be drunken with a shot of fresh cream.
Arabian Mocha – Java is the most traditional blend, invented in the 17th century, when coffee was primarily grown in Yemen and on Batavia (Java). Although coffee became widely available over time from other regions Arabian Mocha – Java remains one of the most popular blends around the world. The combination of fruitiness from Mocha and nutty, peaty flavours from Java adds nuances of bittersweet chocolate flavour to one of the most famous blends in the world – deep roast. 
The coffee beans are cultivated on eastern part of the largest island in the Caribbean, on the offshoots of the Cordillera Central at altitudes of 1,200 m to 1,500 m. The climatic conditions are close to the conditions on the Jamaican mountains. So Vee's Espresso 'Santo Domingo - Royal' is a very aromatic Gran Cru coffee with full-bodied taste of bittersweet, tropical fruit and almond, giving a well textured crema. 
Historians claim that coffee was transferred from the Caribbean to El Salvador in 1740. El Salvador is recognized a keeper of heirloom varietals (mutation of the original coffee from Ethiopia and Jemen), with 68% of its coffee area grown to Bourbon, a Heirloom mutation from Réunion island around 1700, and 30% of Pacas variety, a natural Bourbon mutation, discovered in 1949. 