Regalia Coffee

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 Morito sits at 1,370–2,350 meters in Mataquescuintla, Guatemala, named after wild blackberries that once covered the land. This Geisha variety underwent an extended 120-hour fermentation in mucilage before washing—a process demanding meticulous control that rewards with complexity. The cup delivers a playful brightness with subtle winey character, balanced acidity, and a creamy, silky mouthfeel. Cup of Excellence-recognized producer Jose Roberto Monterroso Pineda has established El Morito as a serious source; this is Regalia's first purchase from the farm.

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.

Finca Arashi sits at 1,890m in Loja, Ecuador, where farmer Abel Salinas transitioned from 16 years of mining to coffee cultivation in 2016. His commitment paid off: he won Ecuador's 2021 Cup of Excellence. The washed process highlights the delicate character of his typica mejorado varietal, revealing white peach and soft orange notes alongside date-like sweetness and a creamy toffee mouthfeel. This is a standout single-origin that rewards its origin story with clarity and refinement.

Finca Cataluña sits at 1700m in Pitalito, Huila, Colombia, where Flor Marina Betancourt's family cultivates Pink Bourbon, Cenicafa, and Castillo. The coffee undergoes a hybrid fermented washed process: 12 hours of cherry fermentation, pulp removal, then 40 hours of additional fermentation before greenhouse drying with air circulation for 8–12 days. The result is a clean, juicy cup with berry compote, playful grapefruit mimosa, and smooth lemon tea structure—a testament to the farm's meticulous attention to detail.

From Finca Costa Rica in Santa María, Huila at 2,005 meters elevation, this single-variety Pink Bourbon benefits from cool mountain temperatures that slow cherry maturation and build seed density. Washed processing preserves the coffee's clarity and brightness. In the cup, it delivers crisp, juicy character with ripe peach flavors and a dense, date-like body—a marked step up from the farm's previous field blend offering.

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.

Ibonia Estate sits in Kiambu County, 13 km north of Nairobi at 1,725 meters, where cool temperatures and May–July rains slow cherry maturation. Hand-harvested ripe cherries are pulped same-day, then fully fermented, washed, and dried in ventilated bins—a washed process that lets the coffee's structure shine. Expect crisp green guava and apricot notes with a lingering raw sugar sweetness, the red volcanic soils contributing mineral complexity that defines this coffee.

Jorge Rojas grows this Geisha at 1,850 meters in Planadas, Tolima, Colombia, within the ASEPOP cooperative that prioritizes organic practices and quality control. The coffee undergoes a 48-hour anaerobic fermentation immediately after depulping, followed by washing and a distinctive three-step drying process: five days under black shade cloth, then repeated gathering and resting cycles at days 5, 9, and 13 to slow drying and preserve volatile aromatics. The result is a delicate, smooth cup with tart wild blueberry notes, caramelized peach compote sweetness, and a lingering soft floral aftertaste—a testament to Rojas's life-long commitment to quality and ecological stewardship.

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.