Regent Coffee

Regent's most popular espresso, served in-house and rated 93 points by Coffee Review — two distinctly processed Ethiopian components (including washed Guji Gigesa G1) paired with a naturally processed Central/South American coffee for body, built for a rich golden crema and great latte art. Source: regentcoffee.com.

Floral, fruity, black tea, honey-sweet finish

Grown in Burundi's Kayanza Province at the Kibingo Washing Station (1,893 masl), which serves over 1,700 smallholder farmers from 18 surrounding hills, each cultivating just a few hundred trees — a hallmark of Burundi's micro-lot culture. Run by Greenco, farmers are organized into groups for support and training. Locally roasted in Glendale, CA. Source: regentcoffee.com.

Not stated on label

Risaralda Department sits in Colombia's Eje Cafetero coffee region between the Central and Western mountain ranges, with coffee grown at 1,200–1,900m in sandy/clay soil on Castillo and Caturra varieties. Decaffeinated via the Ethyl Acetate sugarcane process. Locally roasted in Glendale, CA. Source: regentcoffee.com.

Chocolate, vanilla, cherry, brown sugar, medium citrus acidity, creamy body

A collaborative Colombian lot built from the most promising experimental batches of next-generation farmers, each working in small 20–30kg volumes to refine fermentation and drying before their coffees are blended into one cohesive lot. Roasted light for clarity, vibrancy, and sweetness. Source: regentcoffee.com.

Strawberry, red apple, cacao nibs

Hacienda Sonora is one of Costa Rica's most recognized specialty estates, family-owned for over a century and set in the volcanic foothills of Carrillos Alto de Poás. Now led by Alberto and Diego Guardia. Locally roasted in Glendale, CA. Source: regentcoffee.com.

Ripe cherry, red wine, lactic acidity, sugar cane sweetness, candy-like finish

An experimental batch starting from a washed Ethiopian Hambela lot, lightly roasted, then infused with a rose distillate inside a sealed pressure vessel to add a controlled floral aroma layer without becoming a flavored coffee. Source: regentcoffee.com.

Floral, honey sweetness, soft rose aroma

Gigesa is a small town near Shakiso in Ethiopia's Guji Zone; the Gigesa washing station collects cherry from 850 growers holding 2–5 hectares each, all above 1,800m. Cherries are floated to sort quality before drying. Locally roasted in Glendale, CA. Source: regentcoffee.com.

Berries, floral, mild fermentation, vanilla cola

Grade 1 heirloom coffee from the highlands of Hambela in Ethiopia's Guji Zone, where 1,900–2,100m elevation and red soil produce clarity and vibrancy. Sourced by Sibu Coffee Producers from smallholder farms, fully washed with traditional wet fermentation and slow raised-bed drying. Source: regentcoffee.com.

Floral, fruit-forward

The same Gigesa-washing-station Guji natural lot, aged in American oak barrels for a whiskey-toned twist on the berry/floral cup — scored 92 points on Coffee Review. Locally roasted in Glendale, CA. Source: regentcoffee.com.

Whiskey aroma, berry, floral, gentle fermentation

The washed counterpart of Regent's Gigesa Guji lot (Gigesa washing station), barrel-aged in American oak for a delicate bourbon-whiskey note over a clean floral Ethiopian cup. Source: regentcoffee.com.

Subtle bourbon whiskey, clean floral, balanced, old-fashioned-like

Finca El Paraíso pioneered the yeast-mediated biocatalysis technique in coffee processing, giving unusually consistent, replicable sensory profiles. This Y-05 lot scored 95 points on Coffee Review in 2025. Locally roasted in Glendale, CA. Source: regentcoffee.com.

Yellow fruits, peach, lychee

Finca La Pia has a history of exceptional quality, consistently ranking in the top 20 of Cup of Excellence with a score exceeding 87 points in 2020, grown at 1,700–1,800m and washed/depulped by hand. Locally roasted in Glendale, CA. Source: regentcoffee.com.

Dark chocolate, hazelnut, vanilla, orange blossom, mild-bright orange acidity

A blend of washed Yirgacheffe Aricha, bringing delicate floral notes and bright tea-like acidity, and washed Guatemala La Pia, adding honey-like sweetness and a rounded body with subtle nutty undertones — built to balance brightness, sweetness, and smoothness as espresso. Source: regentcoffee.com.

Floral, tea-like acidity, honey sweetness, smooth body

A blend of Regent's own barrel-aged Ethiopia Washed Guji Gigesa, barrel-aged Burundi Kibingo Red Bourbon, and barrel-aged Kenya Mukarimu AA — previously served only in-house, now offered online. Source: regentcoffee.com.

Juicy, bourbon aromas, bright, fruity

Only fully ripe cherries undergo a 36-hour oxygen-free anaerobic pre-fermentation in sealed GrainPro bags before a submerged natural process, developing intense fruit character. Scored 93 points on Coffee Review as espresso. Locally roasted in Glendale, CA. Source: regentcoffee.com.

Wine-ish, passion fruit, watermelon, strawberry, dark chocolate

In 1979 Charles Mutwiri inherited 150 coffee trees from his father; today Mukarimu Estate has grown to 14,000 trees producing over 80,000kg of cherry, despite market volatility. Locally roasted in Glendale, CA. Source: regentcoffee.com.

Dark chocolate, vanilla, grapefruit, medium-high citrus acidity, creamy body

The barrel-aged counterpart of Regent's Kenya Mukarimu Estate AA — the same washed Meru County lot rested in bourbon barrels for a whiskey-toned, multifaceted cup. Source: regentcoffee.com.

Juicy, subtle bourbon whiskey aroma, oak, vanilla, chocolate

Over 150 smallholder members of the Kulaktik cooperative, mostly indigenous Mayan Tzeltal growers, each grow, harvest and process their own certified-organic coffee in the Central Highlands of Chiapas. Scored 90 points on Coffee Review. Locally roasted in Glendale, CA. Source: regentcoffee.com.

Sumiyaki-like, dark chocolate, fudge, marshmallow, heavy body, low acidity

The barrel-aged version of Regent's Mexico Chiapas Kulaktik — the same washed cooperative lot rested in oak barrels for added bourbon depth. Source: regentcoffee.com.

Sumiyaki-like, sweet oak, rich bourbon aroma, bittersweet depth

A blend of washed Guatemala Finca La Pia, providing rich chocolate tones and caramelized sweetness, and washed Burundi Red Bourbon, adding refined brightness and stone-fruit complexity — built as a depth-and-comfort espresso for the daily lineup. Source: regentcoffee.com.

Rich chocolate, caramelized sweetness, stone fruit