Reviews for Regent Coffee

Richly chocolaty, fruit-driven. Raspberry jam, baking chocolate, agave syrup, cedar, bay leaf in aroma and cup. Gently bright acidity; plush, creamy mouthfeel. Crisply sweet-tart finish centered around berry and chocolate notes.

Sweetly whiskey-toned. Bourbon barrel, milk chocolate, vanilla, hazelnut, orange zest in aroma and cup. Sweetly brisk acidity; full, syrupy mouthfeel. Crisply sweet finish with notes of bourbon barrel and milk chocolate.

Crisply sweet, fruit-forward. Strawberry, cocoa nib, lime zest, thyme, cedar in aroma and cup. Briskly sweet acidity; lightly satiny mouthfeel. Quiet finish with notes of cocoa nib and cedar with undertones of strawberry and lime zest.

Roasty-sweet, crisply chocolaty. Baking chocolate, roasted almond, gently scorched oak, shortbread cookie, narcissus in aroma and cup. Gentle, round acidity; full, creamy mouthfeel. Finish consolidates to notes of baking chocolate, scorched oak, and almond.

Sweetly fermenty, richly aromatic. Raspberry brandy, lilac, mint, cocoa nib, yogurt in aroma and cup. Tart-leaning structure with citrusy acidity; satiny-smooth mouthfeel. Rich-toned finish with notes of mint and raspberry brandy.

Juicy, fruit-centered. Dried apricot, lychee, almond, cocoa nib, magnolia in aroma and cup. Sweetly tart structure with bright, vibrant acidity; crisp, syrupy mouthfeel. Floral finish supported by dried apricot notes.

Richly fermenty, sweetly whiskey-toned. Bourbon barrel, dark chocolate, orange zest, amber, fir in aroma and cup. Sweet structure with brisk acidity; full, creamy mouthfeel. The gently drying finish is centered around Bourbon barrel notes.

High-toned, fruit-driven. Boysenberry, pear, cocoa nib, tangerine zest, pink peppercorn in aroma and cup. Sweetly tart structure with juicy-bright acidity; crisp, velvety mouthfeel. The finish consolidates to notes of boysenberry and tangerine zest with undertones of pink peppercorn.

Delicately fruit-toned. Guava, ginger blossom, cocoa nib, cedar, agave syrup in aroma and cup. Sweet-toned structure with juicy acidity; crisp, satiny mouthfeel. Cocoa-toned finish, supported by notes of cedar and agave.

Bright, vibrantly sweet. Wild honey, dried plum, cocoa nib, pink grapefruit zest, lilac in aroma and cup. Sweet structure with crisply bright acidity; velvety-smooth mouthfeel. Cocoa-toned finish with undertones of wild honey and pink grapefruit zest.

High-toned, richly sweet and deep. Nectarine, cherry blossom, hazelnut, lemon-thyme, dark chocolate in aroma and cup. Sweet structure with bright, juicy acidity; crisp mouthfeel. Long, flavor-laden finish that carries forward all the aroma and flavor notes from the cup.

Evaluated as espresso. Delicately fruit-forward, floral-toned. Raspberry jam, cocoa nib, cherry blossom, cedar, molasses in aroma and small cup. Satiny mouthfeel; sweetly tart, fruit-driven finish. In cappuccino-scaled milk, cocoa notes are amplified and tart fruit notes round to gentle sweetness.

A ready-to-drink black coffee, tested cold. Complex, nuanced, multi-layered. Lilac, dark chocolate, lemon verbena, dried apricot, Bourbon barrel. Sweetly tart with juicy-bright acidity; lightly syrupy, very refreshing mouthfeel. Invitingly rich finish with suggestions of Bourbon barrel integrated with classic Ethiopia notes of dried stone fruit and sweet herbs.

A ready-to-drink black coffee, tested cold. Gently Bourbon-toned, crisply sweet-tart. Goji berry, Bourbon barrel, freesia-like flowers, Meyer lemon zest, almond brittle. Sweet-savory structure with vibrant, juicy acidity; crisp, velvety mouthfeel. Resonant, long, flavor-saturated finish.

High-toned, richly sweet. Bing cherry, narcissus, almond butter, lemon verbena, cedar in aroma and cup. Sweet-tart structure with bright acidity; crisp, satiny-smooth mouthfeel. The finish leads with notes of cherry and lemon verbena, rounding to rich almond notes in the long.