Vee's Coffee (The V in Vee's is referring to victory, in homage to Winston Churchill, former Prime Minister of Great Britain, 1875–1965) is a delight of the highest quality. We roast only hand-selected Arabica gourmet coffee beans from the finest growing regions, so-called Grand Cru coffees from Indonesia, East Africa, the Caribbean, and Latin America: 95% of the world's best Arabica beans for the most exquisite aromas, blended with 5% washed Robusta for a stable, silky crema.
And as early as 1999, since our successful founding, we were the ones who coined the term "Grand Cru coffee." Many others have followed suit in using the term "Grand Cru coffee"—whether these imitators have achieved our diversity and quality of aromas is ultimately decided by the discerning palates of our customers.
Only Grand Cru coffee beans, which ripen more slowly in high mountain regions and under excellent climatic conditions, resulting in a significantly harder texture, are suitable for our meticulous, intensive, and considerably more aromatic roasting process. This allows our coffees to fully develop their diverse aromas and all characteristic flavor nuances. As a result, Vee's coffee has significantly less acidity, considerably more body, and pronounced, long-lasting aromas. This is because the disruptive caffeic acid (chlorogenic acid) is almost completely broken down by the longer roasting process. Therefore, our freshly ground beans release an intense coffee aroma that fully unfolds in the cup. A truly perfect experience.
Vee's Grand Cru coffee impresses with its intense aromas and very low acidity.
For the intense and regionally distinctive aromas of Vee's coffee, we exclusively use selected Arabica gourmet coffee beans from the finest growing regions, which we roast and refer to as "Grand Cru" coffees. These beans ripen more slowly in mountainous regions at altitudes of over 2000 meters, often under shade trees, for example in Indonesia, East Africa, and Latin America around the equator. This results in a significantly higher concentration of sugars and fats, which transform into aromatic oils and caramel during roasting. Only in these higher mountain regions do the world's best green coffees grow. Their slow ripening process makes the beans considerably harder, allows them to retain moisture more effectively, and thus makes them ideal for our meticulous, more intense, and more aromatic roasting process. This roasting takes place in a steam atmosphere, where the beans slowly lose their moisture content of approximately 12%. The steam prevents the beans from burning during roasting and also acts as a catalyst in the formation of aromas and the conversion of fats into aromatic oils. The harder, top-quality beans ensure that our coffees can fully develop their fragrance and all their characteristic flavor nuances. As a result of the longer roasting process, Vee's coffee contains significantly less acidity, more body, and intense, long-lasting aromas. For a stable, silky chryma, we always add 5% washed Robusta, often organic.
Many of our customers have also published their reviews of our coffee online (Trusted Shops), stating that, for example, they generally find our coffees to taste significantly better and be noticeably more digestible due to their almost negligible acidity.
We roast our raw coffee individually and by hand.
Each of our individual Grand Cru coffees is roasted by hand in small batches of currently 15 kg in a 70-year-old, regularly serviced cast-iron drum roaster. The roasting process—that is, the temperature profile and duration—is individually adjusted by hand for each coffee variety to achieve the best possible flavor experience, and is also fine-tuned according to the weather and ambient temperature. For example, we pay particular attention to adapting the roast to the bean size: large-bean Mexican Maragogype with its fragrant aromas bursts open earlier and requires a gentler roast, while Guatemala Echter Antigua with its smaller beans needs more heat to fully develop its wonderfully chocolatey flavor.
Vee's coffee is guaranteed fresh and has a shelf life of at least 2 years.
Vee's coffee is not your typical "industrial coffee". The coffee beans for Vee's coffee are freshly roasted by hand every day using a very gentle process and then left to mature for one to two weeks in sealed packaging.
Immediately after the beans are roasted to perfection, they are packaged in aroma-sealed bags while still warm. This is the only way to fully preserve their rich aroma and unique fragrance. All our customers benefit from this freshness, as the aroma-sealed coffee stays fresh for months. At room temperature or below, the minimum shelf life is at least two years. After about six to nine months, the aroma begins to fade slightly. This doesn't diminish the coffee's flavor, but you will gradually need more coffee grounds to achieve a comparable intensity of aroma.