EXP-004 Rose Infusion: 95 Points and Kenneth Davids Cup Finalist
Our exploration of what coffee can become has a new milestone. EXP-004 Rose Infusion earned 95 points from Coffee Review in September 2026 and was named a Finalist in the Experimental category, U.S. division, of the inaugural Kenneth Davids Cup.
At the heart of this coffee is a question that guides our work at Regent: how can we explore a new aromatic dimension while keeping the character of the coffee itself at the center?
A washed Ethiopian coffee, with another layer to explore
EXP-004 begins with washed coffee from Hambela in Ethiopia’s Guji region, sourced through Sibu Coffee. Local landrace varieties grown at 1,900–2,100 meters bring the floral character and sweetness that form the foundation of the cup.
We keep our roast light to preserve that character. Our own tasting notes are floral, honey-sweet and softly rose-scented.
Our work starts with the green coffee
For EXP-004, Regent carries out the rose distillation and green-coffee infusion in-house, before roasting. We begin with a washed Ethiopian coffee and perform this additional botanical treatment ourselves at our roastery.
This is a different role from buying a coffee whose co-fermentation or special processing has already been completed by a farm or processing station. With EXP-004, the rose-infusion process happens here at Regent: we control the distillation, pressure and infusion time, then roast the treated green beans.
The distinction is where this additional processing happens and who performs it. The origin producers create the washed coffee that forms our foundation; Regent adds the botanical post-process. Our barrel-aging work follows the same hands-on approach to treating green coffee before roasting.
From rose petals to green coffee
The experiment begins before roasting. We distill rose petals to capture their delicate aromatics, then introduce the distillate to green coffee inside a sealed pressure vessel. Controlled pressure and infusion time help integrate those aromatics into the beans.
For us, this is part of post-process exploration: the work we do at the roastery beyond a coffee’s original processing. Barrel aging is one part of that approach; botanical infusion is another. EXP-004 follows the botanical path, using rose distillation to build on the Ethiopian coffee’s natural floral qualities.
What Coffee Review found
Coffee Review’s assessment describes an expressive floral cup with red-fruit and citrus brightness, vanilla sweetness and dark-chocolate depth. The reviewers also note a rich, smooth texture and a long aromatic finish.
The 95-point rating and Kenneth Davids Cup finalist recognition mark an encouraging moment in this ongoing experiment. We’re proud to share the result—and just as interested in what the next batch can teach us.
Read Coffee Review’s full September 2026 report and finalist recognition →
Taste the experiment
If floral coffees are part of your daily ritual—or you’re curious about where post-process exploration can lead—EXP-004 is an invitation to explore with us.
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