Morkie Site

Regalia calls this one of their top naturals of the year, and it’s easy to see why. Sourced from smallholder farmers around Morkie village in Bura—once part of Bensa and neighboring the renowned Rumudamo area—this lot leans into what the region does so well: sweet, clean fruit layered with gentle florals. Regalia highlights a spice-forward profile; in the cup it tastes like spiced citrus and floral sweetness with a chocolatey, cake-like depth. If you’re chasing specifics, the roaster notes candied orange and rose up front, drifting into rum cake and cocoa.

Process is the backbone here. Only uniformly ripe cherries were hand-selected, then sealed in cool-room tanks for 120 hours of anaerobic fermentation—an approach that slows everything down and tends to amplify clarity and sweetness in natural coffees. Afterward, the cherries dried on raised African beds for 27 days, turned hourly for even dehydration and shaded during peak sun to protect delicate aromatics. Once a stable moisture was reached, the lot rested 45 days before dry milling, a pause that helps flavors settle and integrate. The result is a natural that feels composed rather than wild: it tastes like bright, sweet citrus, soft florals, and comforting dessert tones—polished, layered, and worth stashing away, just as the roaster suggests.