Regalia Coffee

From the Shakiso region of Guji, Ethiopia, at 1900–2100 meters, this Heirloom varietal is processed at the meticulous Biru Bekele washing station. Cherries hand-picked at peak ripeness are depulped within six hours, fermented for 24–36 hours, then washed through three separate channels to remove all mucilage before drying 10–14 days on raised beds. The result is a classically bright Ethiopian cup: watermelon hard candy sweetness, fresh lime acidity, and a distinctive herbal lemongrass character that makes this coffee memorable and worth seeking out.

Jorge Rojas grows this Chiroso at Finca El Jardín in Planadas, Tolima, Colombia, at 2,050 meters elevation. The coffee was depulped and fermented 24 hours in mucilage before drying—a process Rojas fine-tunes by lot to achieve precise flavor development. The result is unusually balanced: crisp nectarine structure with tame natural wine notes and dried pineapple sweetness. Rojas prioritizes organic practices and has earned BIO certification through ASEPOP Planadas, a 275-member coop offering processing, QC, and educational support.

From Finca El Jardín in Planadas, Tolima at 2,050 meters, Jorge Rojas's Chiroso Lot 7 undergoes a meticulously controlled fermentation: 12 hours in cherry followed by 16 hours in mucilage before washing. This extended contact with fruit and mucilage builds complexity while maintaining clarity—the cup profile is clean and crisp with green apple and star fruit notes, finishing with lingering caramel sweetness. Rojas, an organic-certified farmer through the ASEPOP Planadas coop, separates each microlot for fine-tuned drying, and the precision shows in the cup.

This educational kit from Regalia Coffee contains two 75g samples of the same Goro Site coffee—one color-sorted at 20% (unusually high) and one unsorted—roasted together on 8/4 and ready to drink immediately. Color sorting removes lighter beans, quakers, and defects post-roast; Regalia's cupping process determined that Goro Site needed aggressive sorting to shine. The sorted version displays cleaner peach, apricot, and floral notes with noticeably greater sweetness and a finish free of harsh, nutty flavors. Brew and cup them side-by-side to tangibly learn how rigorous post-roast QC elevates coffee quality.

Danche Site, located in Yirgacheffe at 2000–2300 meters, is run by Habtamu Fikadu Aga, whose family has worked Ethiopian coffee since his grandfather Aga Dinsa harvested in Kiru Kebele in 1945. Washed processing brings out the coffee's most delicate qualities: a bright acidity paired with aromatic florals—hibiscus tea, jasmine, and bergamot—anchored by a crisp white-peach structure that carries through the entire cup. This is a coffee that showcases the refined, tea-like elegance Yirgacheffe is known for, and the roaster counts it among their favorite selections.

This decaf blend hails from Huila, Colombia, sourced from elevations between 1,400–2,000 meters. The coffee is processed via a washed method followed by an ethyl acetate (EA) decaffeination using the sugar-cane process, which preserves delicate aromatics while removing caffeine. Expect a cup that opens with white tea-like qualities before settling into a smooth, almond butter-like body—rare complexity for decaf. A must for those seeking genuine flavor depth without the caffeine.

Finca El Espejo sits at 1,850 m in Santa María, Huila, Colombia, where second-generation grower Reinel Borbon cultivates Pink Bourbon, Caturra, and Colombia varieties. The coffee undergoes 20-hour dry fermentation in cherry, followed by 48-hour tank fermentation post-depulp, then washed and dried on raised beds—the Pink Bourbon lot finished as honey process, retaining mucilage for drying. The cup delivers playful balance: pineapple juice brightness with wininess, deep sweetness, subtle dates and mulled-wine spices, and a nectarine-like body. Reinel's fermentation expertise yields a clean, structured coffee that rewards careful tasting.

Grown by Fabiola Ortega and Julio Muñoz at El Higueron near San Agustín in Huila's El Mirador region (1,750–1,900 m), this Sidra varietal showcases what happens when a multi-generational family farm pivots to specialty production. The washed process with 72-hour fermentation preserves vibrant acidity while building body. Expect intense malic acid, smooth buttery mouthfeel, and bright syrupy notes that evoke caramel apple and pomegranate molasses—crisp yet indulgent.

El Morito sits high in the mountains of Mataquescuintla, Jalapa, Guatemala, spanning 1,370–2,350 meters elevation where thirteen Arabica varieties grow under natural shade. Named for the wild blackberries that once thrived there, the farm operates an on-site eco-conscious wet mill and maintains 70% forest cover with strong community investment. This washed Pacamara displays bright, juicy acidity reminiscent of tangerine, layered with strawberry sweetness and balanced by a smooth dark chocolate finish—a coffee that reflects both terroir and the farm's commitment to sustainable practices.

Andrés Felipe Osorio's Finca El Nogal sits at 1,700 m.a.s.l. in Santa María, Huila, Colombia, where he cultivates Pink Bourbon across 11 hectares. The washed process involves hand-selecting ripe cherries, 36-hour fermentation, thorough washing, and 10–12 days drying in a covered casilla elba structure. The cup delivers robust red currant and mandarin acidity balanced by a smooth, creamy body with fig leaf, jasmine rice, and pandan florality. This is a showcase of what a thoughtful young producer can achieve—Regalia's first release from Osorio signals genuine potential.

Eucalipto is a two-component espresso blend built entirely from Burundian coffees sourced from Busambo in the Kayanza region. The blend pairs washed and natural processed Red Bourbon lots, combining the clarity of washed fermentation with the fruit-forward character of natural processing. Expect brightness and sweetness with complexity that rewards careful dialing—this is a blend for baristas who want to experiment rather than a plug-and-play solution. The combination of processing methods creates interplay between clean acidity and fuller body.

Luis Carlos Urrego's Finca La Ilusión sits in Urrao, Antioquia—the Colombian municipality famous for originating the Chiroso varietal—at 2,050 meters elevation. The coffee was picked ripe, depulped immediately, then fermented in water for 16 hours before being dried on raised beds for 13 days, a hybrid washed process that builds complexity. Expect a creamy, silky cup with honeycrisp-like malic acidity, caramel body, and milk chocolate sweetness reminiscent of the Colombian candy Chocoramo. This is Regalia's first offering from La Ilusión, and Urrego's second-generation commitment to Chiroso cultivation makes this lot a direct link to varietal heritage.

From the Goro Site washing station in Uraga, Guji at 2010–2250 m.a.s.l., this Ethiopian coffee showcases the quality innovations implemented by owner Habtamu Fekadu Aga since 2020. The washed process leaves 10% mucilage for a 24-hour fermentation, followed by hand washing and 9–12 days of protected drying, creating a refined and balanced cup. Expect delicate, expressive flavors of juicy apricot and blackberry with a jasmine tea finish—a testament to the station's commitment to consistency and community support.

From Ethiopia's Guji region, specifically the Deri Fahmi washing station in Hambela Womena, this lot arrives at 1900–2000 meters elevation. Natural processing—where ripe cherries are dried whole on African beds—creates the coffee's bright, fruit-forward character. Expect clean florality, prominent blueberry, and supporting notes of black tea and ripe apple. Testi Specialty Coffee's rigorous cherry selection and meticulous drying technique (turning several times daily) ensure clarity and consistency. A top-tier natural that delivers exceptional clarity without fermented heaviness.

Rainbow Hopper is Regalia Coffee's seasonal espresso blend crafted for skilled baristas seeking complexity in the cup. The current iteration combines washed coffees from Colombia's Las Perlitas (Pink bourbon, Caturra, and Gesha varietals) and Burundi's Kyanza region (Red Bourbon), creating a syrupy, balanced shot with pronounced ripe fruit notes, sweetness, and bright zest. The washed processing on both components highlights clarity and clean acidity while preserving the natural sweetness inherent to these varietals.