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 |
preguntas frecuentes
Almacenar nuestros frijoles en un recipiente cerrado asegurará que se mantengan frescos durante al menos un mes. Sin embargo, incluso los contenedores de almacenamiento en el hogar aún pueden dejar entrar pequeñas cantidades de aire, por lo que es mejor usar estos granos de café rápidamente y no dejarlos sentados por mucho tiempo.
Sellado, a temperatura ambiente, prevemos que nuestro café preparado en frío durará de forma segura hasta dos meses. El sabor puede degradarse después de un mes.
Sellado, a temperaturas refrigeradas, predecimos que nuestro café preparado en frío durará de manera segura hasta cuatro meses. Con el sabor degradante después de dos meses.
Idealmente, recomendamos disfrutar de nuestra cerveza fría envejecida en barrica dentro de las primeras semanas de haber recibido su pedido.
Regent Coffee tuesta granos frescos dos veces por semana, martes y viernes. Los pedidos generalmente se envían 48 horas después de cada una de estas ventanas de tueste.
Usando barricas de roble americano, sazonar a mano con Kentucky Bourbon para controlar la fuerza del aroma.
Luego, envejecemos nuestras judías verdes con atención y cuidado constantes, monitoreando de cerca el punto de infusión deseado.
Nuestro perfil de whisky nunca está demasiado saturado, lo que le da a nuestro café una capa adicional de complejidad. Es un sabor de café especial que no tiene alcohol, pero persiste con notas de whisky para crear una bebida fascinante y refrescante.