Regent Coffee

Invite

Open

Closes 3 PM

Neighborhood

Downtown Glendale

Roaster

In-house

Food

Pastry · Cold food · Hot food

Check-ins

Come here for

Bourbon Barrel Aged Coffee
Green coffee chosen to complement bourbon, aged in American oak barrels seasoned with whiskey, then roasted and sold as whole bean, cold brew concentrate and canned cold brew
Avocado Toast
Multigrain toast with avocado, chili sauce, grilled cherry tomato, microgreens, pickled onion, and olive oil, the single most repeated food callout across independent reviewers, one of whom said it's the reason they come back more than the coffee.

Thursday8 AM – 3 PM

Sunday8 AM – 3:30 PM

Monday8 AM – 3 PM

Tuesday8 AM – 3 PM

Wednesday8 AM – 3 PM

Thursday8 AM – 3 PM

Friday8 AM – 3 PM

Saturday8 AM – 3:30 PM

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Street & garage

UberEats DoorDash

Curator’s note

Leon worked in banking in China, started roasting at home in 2012, and put a commercial roaster in his garage two years later. Regent on Brand Boulevard grew out of that same practice, and with a second shop in Eagle Rock now, every bean still gets roasted there.

The Coffee

Regent roasts everything itself at the Glendale shop, buying single-origin lots through named producers, mills, and washing stations across Ethiopia, Kenya, Colombia, Guatemala, Burundi, and Rwanda. Its signature move is barrel aging: green coffee gets picked to complement bourbon, then rests in American oak barrels seasoned with whiskey until Leon decides by taste when to pull it for roasting. Two of those barrel-influenced and experimental lots have scored 92 and 95 points from Coffee Review.

The beansCurrent lineup

Kenya Mukarimu Estate AAPour-over
Kenya, Meru County · 1,600 masl
Roast
Light
Varietals
SL28, SL34, Batian, Ruiru11
Process
washed
Producer
Mukarimu Estate (Charles Mutwiri)
dark chocolate · vanilla · white sugar · grapefruit
Kenya Mukarimu Estate AA, Barrel AgedPour-over
Kenya, Meru County · 1,600 masl
Roast
Medium
Varietals
SL28, SL34, Batian, Ruiru11
Process
washed, barrel aged in American oak
Producer
Mukarimu Estate (Charles Mutwiri)
bourbon whiskey aroma · oak · vanilla · chocolate
Mexico Chiapas Kulaktik, Barrel Aged
Mexico, Tenejapa, Central Highlands, Chiapas · 1,100-1,550 masl
Roast
Dark
Varietals
Typica, Bourbon, Caturra
Process
washed, barrel aged in American oak
Producer
Kulaktik Cooperative (150+ Indigenous Tzeltal Maya smallholders)
sweet oak · bourbon aroma · bittersweet · heavy body
Burundi Kayanza Masha
Burundi, Kayanza Province · 1,700-1,900 masl
Roast
Light
Varietals
Red Bourbon
Process
natural (product page states 'Natural'; product name says 'Washed' - see contradictions)
Producer
Kibingo Washing Station
raspberry · cacao nib · honey · orange zest · stone fruit
Colombia Chiroso Yenser UránPour-over
Colombia, Antioquia · 1,800 masl
Roast
Light
Varietals
Chiroso
Process
anaerobic natural
Producer
Finca El Pencil (Yenser Urán)
maple syrup · tropical fruit · blackberry · blueberry
Finca El Paraíso Y-05 LycheePour-over
Colombia, Cauca · 1,900 masl
Roast
Medium
Varietals
Castillo
Process
double-stage anaerobic fermentation with thermal shock (proprietary)
Producer
Finca El Paraíso (Diego Samuel Bermudez Tapia)
yellow fruit · peach · lychee
Guatemala Palencia, Finca La Pía (La Aurora)Pour-over
Guatemala, La Joya Larga, Palencia, Fraijanes Plateau · 1,700-1,800 masl
Roast
Medium
Varietals
Caturra, Bourbon
Process
washed, 24-hour fermentation, patio dried
Producer
Finca La Pía (Victor Calderón)
dark chocolate · hazelnut · orange blossom
Ethiopia Guji Natural, Barrel AgedPour-over
Ethiopia, Gigesa, Guji Zone (near Shakiso) · 1,950-2,200 masl
Roast
Light
Varietals
Mixed Heirloom
Process
natural, barrel aged in American oak
Producer
~850 smallholders via Gigesa washing station
whiskey aroma · berry · cherry · milk chocolate · peppery finish
Colombian Young Producers + Sebastian Ramirez
Colombia, Sonsón and Armenia, Andes · ~1,700 masl
Roast
Light
Varietals
Castillo, Caturra
Process
natural / extended-fermentation experiments (blended lot)
Producer
collective lot, multiple early-career producers
strawberry · red apple · cacao nib
Rwanda Muhororo Ireme Anaerobic Natural
Rwanda, Nyamasheke District
Process
anaerobic natural
Producer
Muhororo farm (Celestin and Marie Rumenerangabo)
floral · fermented berry · juice-like aroma

The Vibe

The roasting operation runs the room here: American oak barrels, a cold brew tower, a bottling station, and a siphon setup sit out where customers can see them, with the equipment taking up more than half the floor. Seating is tight and turns over fast, so people spill onto the bistro tables out front. Nobody's playing music over the espresso machine, which is the detail regulars keep bringing up, and the whole space reads more like a working roastery than a hangout spot. No architect or design studio is credited anywhere for the build-out.