Here are the definitions for the letter "v"

Vacuum-Filter Method

A brewing method that differs from other filter methods in that the brewing water is drawn through the ground coffee by means of a partial vacuum.

vapid

An odor taint in the coffee brew marked by a loss of organic material that would normally be in a gaseous state in both the aroma and nose of the brew. Occurs during the staling process after the roasting or the holding process after brewing.

Varietal Coffee

As used by many people in the American specialty coffee industry, a term describing an unblended coffee from a single country, region, and crop. For example: Ethiopia Yirgacheffe, Kenya AA, or La Minita Costa Rica Tarrazu. However, to follow the California wine analogy more precisely, varietal coffees ought logically to come from a single predominant botanical variety of coffee tree; var. bourbon, for example, or var. typica. Increasingly, coffee writers use 'single origin' rather than 'varietal' to describe coffees from a single country, region, and crop.

varietal distinction or character

If the coffee has characteristics that both set it off from other coffees, yet identify it as what it is, it has varietal distinction. In one sense, all of your three samples are distinctive, because they probably embody the best and most characteristic t

Varietal Distinction, Varietal Character

A tasting or cupping term describing positive characteristics that distinguish a given coffee from coffee from other regions. Examples are the wine- or berry-like acidity of Kenya coffees or the full, resonant character of the best Sumatra. See Varietal Coffee.

variety

A qualitative description of the gases and vapors present in the fragrance, aroma, nose and aftertaste of coffee's bouquet, which create a complex pattern of sensations of the olfactory membranes.

Vector

An insect which carries a disease form one plant to another

Venezuela

Some Venezuela coffees (Tachira, C?cuta) resemble Colombia coffees. However, the most characteristic (M?rida) are sweet and delicately flavored.

Viennese Coffee

Ambiguous term. Describes coffee brewed by the drip or filter method from a blend of coffee brought to a degree or darkness of roast called Viennese Roast; also refers to brewed coffee of any roast or origin topped with whipped cream.

Viennese Roast

Term for coffee brought to a degree of roast slightly darker than the traditional American norm, but lighter than degrees of roast variously called espresso, French, or Italian. In the cup, Viennese roast (also called full-city, light French or light espresso roast) is less acidy and smoother than the characteristic American roast, but may display fewer of the distinctive taste characteristics of the original coffee. Viennese roast may also refer to a mixture of beans roasted to a dark brown and beans roasted to the traditional American medium brown.

Vintage Coffee

a term used to state the coffee was aged on purpose.

Vintage Coffee, Aged Coffee

Traditionally, coffee held in warehouses for several years, sometimes deliberately, sometimes inadvertently. Such aging reduces acidity and increases body. Aged coffee has been held longer than either old crop coffee or mature coffee. Recently, some Indonesia coffee has been subject to a sort of accelerated aging involving deliberate exposure to moist air, much like India's monsooned coffee.

Visible supply

The known coffee stocks in public warehouses, afloat and at ports of shipment.