THE UNFORGETTABLE AROMA OF…
DON VEITIA GOURMET COFFEE
It is a pleasure to introduce the Don Veitia Gourmet Coffee, elaborated with the most select Venezuelan grains, export quality and carefully hand made toasted until reaching a blend of rich coffee in aroma, flavour and body.
Why do we say Café Gourmet?
Café gourmet is a very fine coffee of very good body, of exquisite aroma and very well prepared, obtained of the Arabic species, processed very carefully and whose drink has been prepared following the pertinent indications.
It is a coffee type ARABICO, 100% Venezuelan coming from the different regions of the country, such as: Mérida, Trujillo , Caripe, Táchira and Boconó, which is harvested to more than 1300 meters above the sea level. Coffee fine laundry, type "A" especially selected for Don Veitia. Our suppliers control the quality during the growth of the plants and for the crop they use the most appropriate methodology for the benefit of the coffee, for the process it is necessary to work from the gather of fruit or cherry of the plants until obtaining the gold grain ready for the toasting. In their majority they use the humid benefit and the drying patios under the sun.
It is a coffee that is kept in parchment and it is thrashed before being sent to our deposits, it is worth to highlight that we always use the coffee of the most recent crop, and their toasting process is handmade which guarantees a fresh toasted for each order and it is packed according to the necessity of the client, in grain or milled depending on the system of having strained to use (Espresso, Turk or percolator).
In general the coffee after the toasting and the cooling, it goes through a period of emanation of gases; it is necessary to allow it to rest during 24 to 48 hours before packing it, losing this way some qualities, but with our exclusive packing of Café Don Veitia it is possible to pack the coffee right after its toast keeping its qualities for longer, thanks to our unidirectional valve, allowing the coffee to liberate its natural gases maintaining the aroma, impeding the entrance of air that would deteriorate it. The trifoliate packing protects it from sun light and environmental changes that can also affect it.
The quality is controlled periodically through permanent tasting.
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DON VEITIA |
OTHER COFFEE |
GRAIN SELECTION |
We select grain type Arabic exclusively with export quality . |
They select grains type Arabic of inferior quality |
CREATING BLENDS |
We create handmade blends based on the tasters talents. |
They mix ther grains and/or impurities to keep low costs and high benefits . |
TOASTING |
We create toasting profiles for each coffee , keeping sctrict standards to have a consistent and constant flavour. Our coffee is toasted and delivered by orders, this guarantees it freshness. |
They usually toast all in the same way (quick and soft) because this is cheaper (While more toasted the coffee is, it looses more water and weight less) There is no gusrantees of freshness. |
PACKING |
Because we have a trifoliate packing, it is possible to pack it right after the toasting keeping its qualities for longer, thanks to the unidirectional valve, that allows the coffee to liberate its natural gases keeping the aroma, avoiding the entry of the air, the entry of the air, which would deterirate it. |
After the toasting and the cooling, the coffee goes through a process of gas elimination, and that is why it has to be left to rest duirng 24 up to 48 hours before being packed, losing in this way some qualities. |
FLAVOURED COFFEE |
You can add any flavour after strained depending of the customer desire (vanilla, cinnamon, cocoa, other) |
Artificial flavours are added before atrined to hide the poor or low quality flavour of the grain. |
Don Veitia Coffee Process follow the SCAA Green Coffee Classification
The green coffee classification standard provided by the SCAA is an excellent method to classify coffees. It is superior over some systems in that it better accounts for the relationship between the defect and the cup quality. However, it leaves out a few of the important defects that can occur in coffee.
Three-hundred grams of properly hulled coffee should be sorted using screens 14, 15, 16, 17, and 18. The coffee remaining in each screen is weighed and the percentage is recorded. Since classifying 300 grams of coffee is very time consuming, 100 grams of coffee is typically used. I recommend that if the coffee is a high quality with few defects to use 300 grams. If the coffee is of a lower quality with many defects 100 grams will often suffice in a correct classification as either Below Standard Grade or Off Grade. The coffees then must be roasted and cupped to evaluate cup characteristics.
Specialty Grade (1): No more than 5 full defects in 300 grams of coffee. No primary defects allowed. A maximum of 5% above or below screen size indicated is tolerated. Must possess at least one distinctive attribute in the body, flavor, aroma, or acidity. Must be free of faults and taints. No quakers are permitted. Moisture content is between 9-13%.
Premium Grade (2): No more than 8 full defects in 300 grams. Primary defects are permitted. A maximum of 5% above or below screen size indicated is tolerated. Must possess at least one distinctive attribute in the body, flavor, aroma, or acidity. Must be free of faults and may contain only 3 quakers. Moisture content is between 9-13%.
Exchange Grade (3): 9-23 full defects in 300 grams. Must have 50% by weight above screen size 15 with no more than 5% of screen size below 14. No cup faults are permitted and a maximum of 5 quakers are allowed. Moisture content is between 9-13%.
Below Standard Grade (4): 24-86 defects in 300 grams.
Off Grade (5): More than 86 defects in 300 grams.
Primary Defects
Primary Defect |
Number of occurrences equal to one full defect. |
Full Black |
1 |
Full Sour |
1 |
Pod/Cherry |
1 |
Large Stones |
2 |
Medium Stones |
5 |
Large Sticks |
2 |
Medium Sticks |
5 |
Secondary Defects
Secondary Defects |
Number of occurrences equal to one full defect |
Parchment |
2-3 |
Hull/Husk |
2-3 |
Broken/Chipped |
5 |
Insect Damage |
2-5 |
Partial Black |
2-3 |
Partial Sour |
2-3 |
Floater |
5 |
Shell |
5 |
Small Stones |
1 |
Small sticks |
1 |
Water Damage |
2-5 |
Grade
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Grade 1 : Specialty Grade: no primary defects, 0-3 full defects, sorted with a maximum of 5% above and 5% below specified screen size or range of screen size, and exhibiting a distinct attribute in one or more of the following areas: taste, acidity, body, or aroma. Also must be free of cup faults and taints. Zero quakers allowed. Moisture content between 9-13%.
Grade 2 : Premium Grade: Same as Grade 1 except maximum of 3 quakers. 0-8 full defects.
Grade 3 : Exchange Grade: 50% above screen 15 and less than 5% below screen 15. Max of 5 quakers. Must be free from faults. 9-23 full defects.
Grade 4 : Standard Grade: 24-86 full defects.
Grade 5 : Off Grade: More than 86 full defects.
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| Source: Green Coffee Classification System Poster from the Specialty Coffee Association of America. |
Don Veitia Degrees of Roasting
