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:
• 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
EXP-009 — Rwanda, Nyamasheke — Washed Red Bourbon
Post-process: Infused with distilled Jasmine flowers
Notes: Super subtle jasmine aroma, very hard to detect, but the coffee is fully restructured and tastes much more vibrant, juicy, and sweet. Overall, floral, sweet, and delicate like tea. This batch was not very successful in achieving the intended jasmine infusion: the aroma is too subtle to be clearly discernible in the coffee’s profile.
Status: Available on shelf at both locations
EXP-008 — Guatemala Finca La Pia
Post-process: Infused with in-house distilled rose essence
Notes: A beautifully balanced washed Guatemala, gently layered with steam-distilled rose. Delicate florals intertwine with a restructured fruit profile while preserving the coffee's natural clarity.
Status: Monthly Subscription
EXP-007 — Burundi Kyanza Masha
Post-process: Osmanthus flowers infusion (nitrogen pressurized )
Notes: Osmanthus · Black Tea · Lemon, Milk Chocolate · Brown Sugar, Clove · Cinnamon · Grapefruit Finish
Status: In store & Monthly subscription
EXP-005 — Jardines El Eden Bubble Gum
Post-process: Vodka Rose Infusion
Notes: Strawberry jam and rose wine aromatics, silky body with a perfumed, lingering sweetness
Status: Sold Out
EXP-004 — Ethiopia Washed Guji Hambela
Post-process: Infused with in-house distilled rose essence
Notes: Subtle floral aroma layered over the clean citrus and tea-like profile of the coffee. Delicate sweetness and soft rose finish.
Status: Available
EXP-003 — Colombia EA “Sugarcane” Decaf
Post-process: Whiskey Infusion (pressurized nitrogen infusion)
Notes: Gentle whiskey aroma integrated with chocolatey decaf base. Rich and smooth.
Status: Sold Out
EXP-002 — Ethiopia Washed Guji Gigesa
Post-process: Mandarin Orange Infusion (pressurized CO2 infusion)
Notes: Bright citrus oils layered on top of the coffee’s natural bergamot and stone fruit notes.
Status: Sold Out
EXP-001 — Costa Rica San Isidro 48 Natural
Post-process: Watermelon Infusion (pressurized CO2 infusion)
Notes: Juicy watermelon aroma enhancing the coffee’s natural fruit fermentation character.
Status: Sold Out
FAQs
How long do coffee beans last?
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!
Shelf life of Regent Coffee cold brew?
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.
What is Regent Coffee's roasting schedule?
Regent Coffee roasts beans fresh twice a week, Tuesadays and Fridays. Orders typically ship 48hrs after each of these roasting windows.
What is Regent Coffee's barrel aging process?
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.