Roasteries / Colonna Coffee
Colonna Coffee
Bath, United Kingdom
Colonna Coffee's roots trace to 2008, when Maxwell and Lesley Colonna-Dashwood discovered Melbourne's Third Wave coffee scene. In 2009 they opened Colonna & Small's, a destination coffee shop in Bath built around flavour-driven conversation, named Best Coffee Shop in Europe in 2016. The in-house roastery launched in 2015 to gain full control over sourcing and flavour profiling, followed by reimagined capsule technology (2016) and the water-science-focused Peak Water Project (2020). A second shop opened on Leather Lane, London in 2023. Maxwell is a three-time UK Barista Champion (2012, 2014, 2015), and the team has co-authored published research on water and sensory science. Source: colonnacoffee.com
7
coffees
United Kingdom
base
Locations
Colonna & Small's - Bath
6 Chapel Row, Bath, BA1 1HT, United KingdomMon-Fri: 08:30-17:30 · Sat: 09:00-17:30 · Sun: 10:00-16:00
Colonna & Small's - London (Leather Lane)
96a Leather Lane, London, EC1N 7TX, United KingdomMon: 08:00-16:00 · Tue-Thu: 07:30-16:00 · Fri: 08:00-16:00 · Sat: 09:00-16:00 · Sun: 10:00-15:00
Coffees
7 coffees
Grown at 1,700-1,850 MASL by Cóndor, who has maintained direct relationships with San Agustín farmers for over three decades and hosts the annual 'Club San Agustín' cupping competition. Sugarcane decaffeination preserves flavour. Source: colonnacoffee.com
Brown sugar sweetness · Soft citrus acidity · Medium body
From 1,700+ smallholders farming plots of ~0.1 hectares around the Mugaya washing station at 1,700-1,800 MASL. Cherries are sorted at the station, pulped, fermented 24 hours, washed with water from the Rwamuthambi River, and dried on raised beds. Source: colonnacoffee.com
Citrus acidity · Dried fruit sweetness · Floral aromatics
Grown at 1,000 MASL within Gorongosa National Park's rewilding project, restored since 2004 after decades of civil conflict — Colonna has partnered with the programme for over five years. Delivers a cup profile similar to washed process despite the natural treatment. Source: colonnacoffee.com
Sweet & balanced · Soft citrus acidity
Grown at 2,050 MASL by Felipe Arcila at Jardines del Encanto. Maragesha is a naturally occurring hybrid of Gesha and Maragogype, combining Maragogype's smooth, lower-acidity character with Gesha's floral complexity. 30-hour underwater fermentation, full washing, 8 days drying on raised beds. Source: colonnacoffee.com
Soft & elegant · Creamy texture · White floral aromatics
Produced by Javier Quintero at Buena Vista farm, 1,600-1,700 MASL, from the rare Bourbon Aruzi cultivar — a variety with Ethiopian genetic heritage discovered among traditional Colombian coffee trees. Source: colonnacoffee.com
Tea-like · Juicy character · Botanical aromatics · Silky body
Seasonal single-origin espresso from La Balsa Cooperative, established 2015 to unite small-scale Cajamarca farms at 1,900-2,000 MASL with shared technical support and market access. Source: colonnacoffee.com
Molasses sweetness · Stone fruit acidity · Syrupy body
Seasonal espresso blend: Huila Washed, Colombia (35%), Mount Sunzu Washed, Zambia (35%), Mchana AB Washed, Kenya (30%). Inspired by the Discovery genre, balancing boutique flavour notes against a clean, approachable house espresso. Source: colonnacoffee.com
Complex fruit character · Floral aromatics