Delicious coffee without the caffeine. Complex and characterful speciality coffees — specifically curated for decaffeination.

El Carmen in the Huila region of Colombia has undergone a huge transformation in recent years. New drying bed facilities, investment in quality assessment and stabilised prices through a community hub have created higher incomes for farmers in the region. This fully washed lot has undergone “sugar cane” decaffeination — utilising a by-product of cane fermentation with water from the Navado el Ruis. Beans are submerged and steamed to remove 97% of the caffeine.

The result is a tangy, sweet coffee with notes of cranberry, orange and cola.

Decaffeinated

At Colonna we believe coffee can be exceptional. We embrace creativity and innovation.Join us as we challenge the paradigm of how to achieve amazing coffee.

Colonna is driven by how exciting and incredible coffee can be: its character, its flavour, and the experience it can generate. We look at how to achieve and realise this quality. Overturning norms and stigma to find the true quality is what drives us. We seek to innovate and positively disrupt to explore and maximise quality. 

Colonna Coffee

Variety, growing conditions and processing methods all have dramatic effects on a coffee’s flavour characteristics. The Discovery genre celebrates the diverse and expressive flavours made possible by these distinctions.

Antioquia in Northwestern Colombia plays host to a diversity of flora and fauna, the beautiful backdrop to Finca Las Mercedes. Over 60 years the Guerra family have completely transformed the once-dairy farm, with a conscientious approach focusing on specialty lot separation and processing, consistently marrying productivity and environmental stewardship.

The cherries undergo an extended fermentation process, after which they are eco-pulped and washed. This Caturra variety offering has notes of orange and papaya with a complex herbaceous finish.

Discovery

Coffees in the Foundation genre are balanced, clean and complex — with low bitterness and pleasing acidity. Flavours like these can only be achieved by growing the right coffee in the right place, with meticulous attention to detail during the harvesting process.

This month we are thrilled to return to the Cajamarca region of Peru, welcoming back Chirinos to our Foundation genre. This Regional Select washed lot shines on the cupping table, with a juicier sweetness from the Caturra, Bourbon and Typica varieties compared to last year's crop.

A wonderful example of the now-blooming specialty coffee community within Peru, we are getting notes of sweet pear, with sticky date and chocolate rounding out the cup.

Foundation

The world of coffee is like a pyramid. All of the coffee that Colonna selects and curates sits right up the top of that pyramid. The coffees in this genre are the glint at the very tip of the apex. These coffees are sought after and by their very nature are in short supply.

The farm of Girma Tekebo sits within the famous Kochere woreda of South Western Ethiopia, and at 2050 MASL enjoys the ideal climate conditions for the curation of two ancient varietals. Native to the region, the Dega and Gurume plants flourish at the staggeringly high altitude, and provide an incredibly aromatic and creamy cup profile.

Through the Ethiopia Cup, a micro-lot auction that rewards excellence, varieties that in the past would have been lost are given the space to shine, allowing us to pay homage to the diversity of the birthplace of coffee, and the country's many talented producers.

A 100% natural lot, in the cup we are enjoying the deep sweet floral notes of lemon verbena, cherry and hibiscus.

Rare

A high-quality-processed, sweet decaffeinated Red Bourbon cultivar lot.

For our latest decaf offering we are travelling to the Nyamasheke District of Rwanda, and the Muraho co-operative, showcasing a natural-CO2 processed Red Bourbon washed lot.

The decaffeination process used for this coffee has been refined to an incredibly high standard, with green beans soaked to increase porosity, and then pressurised. Introduced CO2 transforms to a liquid state, binding to caffeine compounds, and with further CO2 processing the beans are left with a maximum 0.1% caffeine content, retaining high flavour and aroma compounds.

With leaps forward in control and a far sharper focus on quality for decaffeinated coffee, this lot is a showcase of what can be achieved. We’re enjoying a citrusy, tangy acidity in the cup with a syrupy mouthfeel. 

Muraho Decaf

A clean washed Bourbon Burundi, with citric acidity and a syrupy mouthfeel.

This is the second coffee we have launched which has felt the hugely positive impact of the Akawa project in Burundi - an initiative to ensure immediate payments for farmers, with a policy of providing management practice training for all producers.

This washed Bourbon lot from the Mageyo station has benefited from the rich volcanic soils of the region, optimal conditions for the cultivar. Lain on traditional drying beds with an average temperature of 19˚C, the coffee dries slowly, contributing to the clean cup quality we’re enjoying from this offering.

Mageyo

We are thrilled to open our Gesha offerings with this exquisite, aromatic natural lot from the Carmen Estate.

Situated in the Volcan Valley of the Baru Volcano region near the town of Boquete, the precious Gesha crop is grown on steep slopes in the shade of century-old rainforest, enjoying the elevation and rich soils which have made this region one of the most idyllic and respected areas for coffee production in Panama.

Established by Efrain and Carmen Franceschi in 1960, the single estate and mill is now owned and operated by Carlos Aguilera, the Franceschi’s grandson. A beautiful habitat for local fauna, natural springs and creeks criss-cross the estate which has become a beacon for environmentally-driven practices, having seen protection of natural water resources, soil conservation and integrated pest and waste management across the farm.

The approach taken to processing is vital in sustaining these values, with residues from milling recycled into the farm as organic fertilizer, instead of being released into the environment. If not carefully managed, high concentrations of mucilage can damage watersheds and the delicate ecological balance the estate has achieved through years of focused care.

This dedication to the land, flora and fauna of the Carmen Estate is reflected in the stunning quality of the lots produced every season, having placed in the top 5 of numerous specialty cupping competitions in recent years.

A full natural lot, we’re enjoying abundant stonefruit and tropical notes in the cup, with complex jasmine-like florals on the nose. The perfect way to begin this new genre and a wonderful example of the famous Gesha variety.

Carmen Estate Gesha

An aromatic extended-fermentation washed Castillo lot, from a true master of processing.

Born in Bolivar, Cauca, Diego Bermudez has dedicated the last 13 years of his life to gaining a deep understanding of the processing and production of high-end specialty lots. Now considered at the top of his craft after the unique flavours and profiles he has created, he works in a tight-knit unit with his wife, daughters and two brothers on his Paraiso farm in El Tambo.

The Castillo cherries of this lot are anaerobically fermented, pulped, fermented again with mucilage, thermic shock washed at two temperatures and then dried in highly controlled conditions to monitor final levels of bean moisture.

The wonderful result from this multi-award winning Colombian producer is a layered, hugely fruit forward and incredibly aromatic cup. 

Diego Samuel Bermudez Thermic Shock

A Java cultivar washed micro-lot of soft fruity acidity.

It is always a pleasure to welcome different origins into our Discovery range, allowing us a glimpse into the stunning flavour potential from a whole new region and terroir. In this vein we are thrilled to present Caranavi, from the lush forest region of Yungas, Bolivia.

Curated by Agricafe and the Rodriguez family, this Java variety washed micro-lot’s incredibly clean profile was a wonderful surprise on the cupping table.

A beautiful introduction for many to a re-emerging specialty origin, the cup presents delicate florals with soft fruit acidity throughout.

Caranavi

A surprisingly exotic Catimor hybrid from the origin.

The Wahana Estate in northern Sumatra was the first specialty location to be established on the island, and since 2005 it has moved ever-forwards in its development of cultivar separations and micro-lot offerings.

This naturally processed Rasuna cultivar is a cross of Catimor and Typica, and retains the positive aspects of both, with high yields and excellent plant lifespan. Now found across 45% of the farm, it is used as a control to compare against newer cultivar introductions. A wonderfully clean natural, this lot displays vibrant tropical acidity and a creamy mouthfeel.

Wahana Estate Natural

A tangy and sweet micro-station Bourbon lot, supporting women in coffee within the DRC.

This micro-station Bourbon lot is the result of incredible work pursued by SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral), an organisation in the Lake Kivu district of the Democratic Republic of Congo.

After restoring the area’s washing station in 2003, Joachim Muganga then formed the cooperative, providing service and market access to the many producers in these remote highlands. With SOPACDI backing a large drive that supports women in coffee farming, this lot is provided from the smallholdings of exclusively female producers.

A beautiful example of a clean full-flavoured DRC Bourbon lot, with the washed process highlighting a tangy acidity above the cup’s deep sweet body.

Women's Peace SOPACDI

Glorious tangy sweetness and bold acidity pair perfectly in this exquisite washed lot, from a Cup of Excellence-winning producer.

On the farm of Esperanza, in the province of La Convencion, Peru, Hilda Leguía Gonzales had proudly dedicated her life to mastering the cultivation of her coffee crop. Working closely with the cooperative Valle de Incahuasi, the last four years have seen her shift focus onto specialty lots, planting Gesha and implementing the exacting care needed for its development.

Pairing Gesha with SL-09 in this flavour-filled washed lot, we see distinctive layered complexity with deep body and length in the cup. An amazing example of an origin’s potential, through the dedication of a highly skilled producer.          

Hilda Leguia Gonzales COE Gesha

Peru’s Cup Of Excellence highest scoring natural lot of all time.

Hailing from the Chirinos district of San Ignacio, Peru, the farm of Eli Espinoza is spread across the village of Las Pirias in small parcels of land. This Caturra and Bourbon lot was the first natural coffee he had ever produced, and is a stunning result of his uncompromising approach to quality at every stage of production. 

Placing 8th in the Peru COE competition, and receiving the highest score ever for a natural in the country, the cup profile is one of incredibly high clarity - juicy, light, fruity and elegant.

Eli Espinoza Soberon COE Natural

This lot displays the wonderfully floral, layered botanicals that washed Gesha is so famous for, with the Hybrid processing lending a syrupy, fruity body to the cup.

In 1930, Israel Correa and Carmen Rosa Vega arrived in Valle del Cauca, Colombia, searching for unoccupied land to start a farm, acquiring the now famous Potosí.

Two of their eleven children, Rigoberto and Luis, showed special interest in coffee production and processing. They decided to give their crop a new direction, changing to organic in the late 90s. Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production – La Esperanza.

In 2007, Don Rigoberto had the chance to lease and manage a coffee farm in the region of Boquete in Panama, named La Carleida, and a year later obtained first place in the Best of Panama competition.

He then decided to bring some precious Gesha seeds back home, becoming the first producer to introduce the variety to Colombia.

Five farms now make up the Café Granja La Esperanza family: Cerro Azul, Las Margaritas, La Esperanza, Potosí and Hawaii. With a reputation for producing competition winning coffees, processes are matched with specific varieties to produce unique flavour profiles.

Near La Esperanza in Trujillo lies Cerro Azul, with nearly 34,000 trees producing 7 lots of coffee in the Café Granja line up. Cerro Azul has become especially famous for the Gesha it cultivates, dedicating large areas of the farm exclusively to the variety, with high altitudes, 1500mm rainfall and 85-90% humidity making for a unique microclimate.

Cherries are picked and dry fermented whole before being depulped without water, then wet fermented for thirty five hours giving a total fermentation time between fifty four and fifty seven hours. Beans are then mechanically dried between 35°C and 45°C until they reach the target 10.5% moisture.

Cerro Azul Gesha

A funky, winey cup displaying distinct depth and sweetness from its carbonic maceration processing.

Crossed by two mountain ranges of the Andes, the Colombian region of Antioquia is steeped in coffee-growing tradition with over 180 years of production and the perfect conditions for ideal crop cultivation.

Finca Los Alpes has contributed to this rich history since 1974, when José Arboleda and Elvia Ramirez first purchased the farm and boldly drove its production down the road of specialty, high quality lots. Now a fully established estate comprising ten farms, a roastery and a trading office, their attention is on forward-thinking processing and exquisite flavour profiles.

This carbonic maceration Caturra lot undergoes split fermentation stages, hermetic container periods with precise temperature monitoring, before mechanical drying and a final two-month stabilisation phase.

Finca Los Alpes

A full-flavoured natural lot from the masters at CGLE, with dense, ripe acidity and a long, fruit-driven finish.

Named for the three great furnaces used to generate heat for the drying of coffee on Potosi farm, Tres Dragones is a natural, Colombia cultivar lot of exception. Renowned for their meticulous processing routines, the team has done it again, turning their considerable talents to this latest lot and delivering a cup of layered fruity sweetness.

The cherries once picked are fermented for up to twenty two hours, before pulping and beginning another monitored fermentation cycle of thirty five hours. Taken to a separate silo, they are then left to dry for two full days before solar drying, and finally resting for just over two weeks.

CGLE Tres Dragones Natural

A full bodied, super-sweet natural Catuai lot from Huabal, Peru.

In a bold move away from previous years of production, this season processing on the farm of Jose Lino Mendoza Vasquez has been entirely natural. Focusing exclusively on the productive Catuai cultivar, the results from his three hectare farm have been superb.

With a developing infrastructure and higher premiums received by producers for individual lots, the increase in quality from the Huabal region in recent years is considerable, and we are thrilled to have secured this wonderful example from the origin.

Jose Lino Mendoza Vasquez

An unusual honey-process for the origin gifts us a cup of sweet rounded acidity from this Bourbon/Kent cultivar lot.

Set upon the southeastern slopes of one of the largest intact volcanic caldera in the world, the Glanmalure farm enjoys not only the fertile soils from this unique topography, but also a natural barrier to the heavy rain seasons that sweep in from the Indian ocean twice a year.

Connecting to the Ngorongoro Conservation Area rainforests, the farm is highly driven towards environmental preservation, with a large number of initiatives applied to reduce waste and modernise the farm’s infrastructure. Acquired in the mid 90s, the farm has gone on to win recognition for its offerings within Tanzanian competitions and the Cup of Excellence.

Ngorongoro Mountains AA

We are excited to return to Burundi and welcome another coffee with its roots in the Akawa initiative, a project focused on establishing stable supply chains within the country, and creating quicker payment systems for producers.

Based in the region of Gitaza, the Kirasa washing station processes smallholder cherries grown in the rich volcanic soils. After utilising 230 traditional drying beds the processed coffee is then transported to Nairobi for storage, making use of the cooler climate to preserve optimal cup quality.

Kirasa Natural

The farm of Milton Monroy lies in the picturesque highlands surrounding Ibague, a city famed for it’s music and folklore, and the capital of Colombia’s Tolima department.

Born into a traditional coffee producing family, Milton’s dedication to his farm shines through in his dedication to constant improvement, and in 2012 he shifted his focus entirely onto the cultivation of specialty lots. This natural Gesha offering has juicy fruit notes of strawberry and raspberry, with a floral honey finish. A perfect selection for our short Rare capsules.

Colonna Coffee

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Colonna Coffee

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Served in Coffee Shops

Coffee Roasts

CGLE Tres Dragones Natural

Carmen Estate Gesha

Cerro Azul Gesha

El Oso

Eli Espinoza Soberon COE Natural

Finca Los Alpes

Jose Lino Mendoza Vasquez

Kirasa Natural

Milton Monroy Gesha

Muraho Decaf

Ngorongoro Mountains AA

Coffee archive

Caranavi

Decaffeinated

Diego Samuel Bermudez Thermic Shock

Discovery

Foundation

Hilda Leguia Gonzales COE Gesha

Mageyo

Rare

Wahana Estate Natural

Women's Peace SOPACDI

New Coffee Review