PREMIUM GOURMET COFFEE - Made possible, from our passion of four decades of experience
HIGH GRADE ARABICA BEANS - from the best only the top 1% of Arabica Beans.
DELIGHTFULLY AROMA - Perfectly balanced, with a distinct taste and aroma, calibrated with each harvest.
Vienna Roast, characterized slightly deeper color than American Roast, with oil, which comes from within the coffee bean, is brought to the surface.
1 Pack of 7oz , MAQEE Royal Blend Espresso Coffee Beans
An exquisite combination of Robusta, Colombia Supremo Arabica and Sumatra Mandheling Arabica that produces a strong bodied flavor. Distinct and delightfully bittersweet tinge of Maqee transforms into a taste profile so irresistible, a full strength aroma with sweetener and cream
Excellence, from bean to cup to create an extraordinarily experience in the quest of
"Gourmet Coffee in the highest excellence LIKE NO OTHER"
Made possible, from our Passion of four decades of experience, knowledge of coffee chemistry and roasting know-how; together with pioneering of innovation packaging technology and entrepreneurial ambition. Perfectly, delightfully distinct taste and aroma, calibrated each harvest to achieve consistency from our best blend of Arabica, acquired from the finest estates in 16 countries, all are in the most admired coffee producing regions in the world. Made possible through our passion and obsession, the best coffee nature can provide, enhanced by best technologies and experience our Roast Master, for the finest gourmet coffee. Our premium gourmet blend, You'll find it in our 200 gram specially nitrogen flashed bags, unmatched in preserving freshness. Synonymous to Excellence and Wholesomeness coffee that has been a desire by our equals. A very special roasted coffee, it bring out all the potential body of a coffee while not dulling its liveliness and delicate aromatic flavor tones. Each varietal roasted differently with respect to green bean density, moisture content, etc. Vienna Roast, characterized slightly deeper color than American Roast, with oil within the coffee bean, is brought to the surface. For the dark roasted coffee its distinguishable taste, perhaps the most difficult roast level to master, just moments too longl result in too much oil on the bean's surface, and if the roast is finished seconds early no oil will appear.