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.

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.

Finca La Pradera sits at 2,050 m.a.s.l. in Santa Maria, Huila, Colombia, where Luis Enrique Cuellar and his brother Robinson cultivate rare Geisha alongside Caturra and Pacamara on 3.5 hectares. The washed process begins with 24-hour cherry fermentation, flotation to eliminate defects, then pulping and 48–52 hours additional fermentation before a signature partial-mucilage wash. The beans then dry 18–25 days in a traditional greenhouse, a patient timeline that allows the high elevation and extended fermentation to develop the Geisha's natural complexity. This is a thoughtfully processed lot from a small farm working with one of specialty coffee's most coveted varietals.

This washed pink bourbon grows at 1,500 MASL on Finca Los Jazmines in Palestina, Huila, Colombia, where Jose Lizardo Alba cultivates around 27,000 trees across 10 hectares. The washed process highlights the varietal's natural brightness and delicate fruit character. Expect vibrant meyer lemon acidity, seabuckthorn berry tartness, and a lingering strawberry shortcake sweetness—a crystalline expression of spring in the cup. This coffee delivers complexity and balance without sacrificing clarity.

This honey-processed Bourbon originates from the Heza Washing Station in Butanyerera Province, Burundi, situated at 1,960 meters above sea level. The station's name means "beautiful place" in Kirundi, and its meticulous approach—hand-sorting cherries, controlling fermentation with spring water, and extended drying—defines the coffee's profile. In the cup, it's clean and expressive with notes of sweet tea, Meyer lemon, and crisp, clearly defined acidity that reflects both the high elevation terroir and careful processing.

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.

La Fortuna is a high-altitude farm in Bruselas, Huila, Colombia, situated between 1,700–1,800 meters in volcanic soils. The lot features Pink Bourbon, a rare Ethiopian landrace variety known for striking salmon-pink cherries and a cup profile that channels East African character rather than typical Colombian notes. Harvested cherries undergo dual-phase fermentation: an initial 6–12 hour whole-cherry fermentation followed by depulping and 18–24 hour secondary fermentation in open tanks with mucilage intact, then full washing and raised-bed drying. This meticulous process delivers remarkable clarity and texture, with vibrant acidity and complex floral notes that justify the farm's record-breaking auction prices.

From the high-altitude Chirinos region of Peru, this Geisha varietal is grown on La Miel farm, founded by award-winning producer Yulisa Ester Carhuallocllo and her husband Jeremías. Washed processing preserves the coffee's clarity and elegance. The cup delivers a clean, delicate body with bright mandarin citrus and floral honeysuckle, finishing with a lingering silky mouthfeel—a testament to the farm's meticulous agronomy and processing commitment.

Las Perlitas celebrates small-volume lots from individual producers across Huila, Colombia (1600–2000 MASL) that rarely reach export markets due to quantity constraints. Washed processing preserves the coffee's inherent clarity and acidity. The blend is primarily Pink Bourbon with Caturra and occasional Geisha, delivering a crisp, juicy cup with lifted notes of honeysuckle, green apple, and herbal lemongrass—a reliable seasonal offering that punches above its microlot origins.

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.