Regalia Coffee

Sold Out

Part of The Fermentation Project, this mechanically demucilaged coffee from Finca San Miguel Urias in Guatemala's Antigua Valley (1460–1540 masl) serves as the unfermented control in a four-way fermentation study. Grown primarily on Caturra with small amounts of H1 and Bourbon, the profile reflects pure growing practices and varietal genetics without fermentation's influence. This kit includes 100g each of four processing methods (mechanical demucilage, wild fermentation, Lactobacillus inoculation, and yeast inoculation) on identical source material, designed to isolate and highlight how fermentation transforms the same coffee. Perfect for direct comparison ahead of the global tasting event led by James Hoffmann.

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.

From Buncho washing station in Sidama, Ethiopia, at 1900–2100 meters altitude, this honey-processed Heirloom varietal balances fruit-forward sweetness with delicate florality. The honey processing contributes a vibrant, juicy body and creamy mouthfeel. Expect stonefruit and tangerine brightness with jasmine notes, finishing reminiscent of peaches and cream—a coffee that rewards sipping slowly.

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.

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.

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.

Las Perlitas is a composite of small, high-quality lots from individual smallholders across Huila, Colombia's coffee region, sourced at 1,600–2,000 meters elevation. Washed processing yields a clean, bright cup that showcases the complexity these microlots achieve despite their limited volume. Expect pronounced winey notes balanced by caramelized sweetness and baked peach character. This blend's consistent year-over-year quality and distinctive flavor profile make it a reliable choice for those seeking depth and nuance from Colombian coffee.

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.