Explorations beyond roasting.
Small experimental coffees created through infusion, aging, and other post-process techniques.
I’m Leon, the owner and roaster behind Regent Coffee.
I created this page because, as a roaster, simply roasting and sourcing green coffee can start to feel a little limiting over time. Not everything is in my control.
That curiosity is what first led me to explore barrel aging, and later to experiment with different infusions.
What I’m really after isn’t just selling coffee — it’s keeping the sense of exploration alive.
One day, my dream is to grow coffee myself. With the help of technology — maybe even hydroponic cultivation — to control temperature, humidity, fermentation, and the entire processing stage.
But for now, as a roaster, I can’t control the full journey of green coffee.
So this is where post-process experimentation begins.
What Is Post-Process Coffee?
Traditional coffee processing happens at origin — washed, natural, honey, fermentation.
Post-process experimentation happens after that stage, at the roastery.
These experiments may include:
• Barrel aging
• Botanical infusion
• Controlled aroma transfer
• Environmental aging
• Other experimental techniques
Each batch is small, unpredictable, and driven by curiosity.
Why We Do This
Coffee is one of the most complex agricultural products in the world.
Yet as roasters, our role is usually limited to roasting and brewing.
These experiments are our way of expanding that creative space — exploring what coffee can become beyond traditional boundaries.
Some experiments work.
Some fail.
But every batch teaches us something new.
Thanks for exploring with us.
— Leon
Experiment Log:
|
Batch |
Coffee |
Post-Process |
Notes |
Status |
|---|---|---|---|---|
|
EXP-004 |
Ethiopia Washed Guji Hambela |
Rose Petal Infusion (pressurized nitrogen infusion) |
Subtle floral aroma layered over the clean citrus and tea-like profile of the coffee. Delicate sweetness and soft rose finish. |
Available |
|
EXP-003 |
Colombia EA “Sugarcane” Decaf |
Whiskey Infusion (pressurized nitrogen infusion) |
Gentle whiskey aroma integrated with chocolatey decaf base. Rich and smooth. |
Sold Out |
|
EXP-002 |
Ethiopia Washed Guji Gigesa |
Mandarin Orange Infusion (pressurized CO2 infusion) |
Bright citrus oils layered on top of the coffee’s natural bergamot and stone fruit notes. |
Sold Out |
|
EXP-001 |
Costa Rica San Isidro 48 Natural |
Watermelon Infusion (pressurized CO2 infusion) |
Juicy watermelon aroma enhancing the coffee’s natural fruit fermentation character. |
Sold Out |
FAQs
Storing our beans in a closed container will ensure they stay fresh-tasting for at least one month. However, even home storage containers can still let in small amounts of air, so it's better to use up these coffee beans quickly, and not leave them sitting around for too long!
Sealed, at room temperatures, we predict our cold brew coffee will safely last up to two months. The taste may degrade after one month.
Sealed, at refrigerated temperatures, we predict our cold brew coffee will safely last up to four months. With the taste degrading after two months.
Ideally, we recommend enjoying our barrel aged cold brew within the first few weeks of receiving your order.
Regent Coffee roasts beans fresh twice a week, Tuesadays and Fridays. Orders typically ship 48hrs after each of these roasting windows.
Using American oak barrels, we hand season with Kentucky Bourbon to control the aroma strength.
Next, we age our green beans with consistent attention and care, closely monitoring the desired infusion point.
Our whiskey profile is never over saturated, giving our coffee an extra layer of complexity. It is a specialty coffee taste that is non-alcoholic, yet lingers with whiskey notes t0 create a fascinating and refreshing drink.