Products

A rectangular zip pouch in deep green fabric, decorated with repeating chevron-shaped embroidery in red, pink, orange, yellow and pale green. Small sequins add subtle shine throughout the structured geometric pattern, while a soft green tassel completes the design. This hand-embroidered pouch was made by Sammya, a government-school teacher who began her embroidery journey with YENOF in 2017. Over the years, embroidery became an important source of support for her family. During the height of the war, when government salaries were frequently delayed or irregular, it provided a reliable supplementary income that helped cover essential household expenses and support her daughter’s university education. Handmade and intricately detailed, this is a one-of-a-kind piece, with only one available.

A rectangular zip pouch densely embroidered with small floral squares in vivid pink, purple and cream, structured within an olive-green grid. The repeating geometric pattern draws on traditional Yemeni stitches, motifs and colour palettes, while a soft cream tassel adds a delicate finishing touch. This hand-embroidered pouch was made by Yousra, a young student who joined YENOF’s embroidery programme while continuing her school education. Alongside her studies, she is developing valuable practical skills in traditional embroidery, helping her build confidence and broaden her future opportunities. YENOF hopes she will contribute to a future heritage preservation project, supporting the safeguarding and celebration of Yemen’s rich cultural traditions. Handmade and intricately detailed, this is a one-of-a-kind piece, with only one available.

Notes of orange, thyme, pistachio, and blueberries.The Origins Blend is built from the three countries where Qima works most closely. Yemen, where the company began. Colombia, one of the three operational origins. Peru, an active sourcing relationship that follows the same model.The components are a washed Castillo and Caturra from Dulima, Colombia, a washed lot from Amazonas, Peru, and a mixed-variety natural from Harraz, in Yemen's western highlands. Washed and natural in the same cup. Three origins, one round, balanced profile.This is the blend we pull as house espresso at Qima Café in Covent Garden and Fitzrovia. Familiar, consistent, the everyday expression of the way Qima works across origins.

Notes of dried jujube, lime, milk tea, and honey.From the province of Utcubamba, in Peru's Amazonas region, where the eastern Andes give way to cloud forest, deep river canyons, and the headwaters of the Amazon basin. Coffee farms here cling to steep slopes between 1,300 and 1,700 metres, on family-run plots of one to five hectares, often under shade and intercropped with maize, plantains, and potatoes that feed both the land and the families who work it.This community lot brings together three varieties, Caturra, Pache, and Catimor, grown across a network of smallholder producers and shaped by careful agronomic management and disciplined fermentation. The result, year after year, is a rounded, transparent cup. Sweet, smooth, well-rounded.An everyday coffee shaped by the place, and the people, it comes from.

Our Revolutionary tote features a stylised Yemeni highland landscape, with stepped villages, layered mountains, and a rising sun. The illustration celebrates Yemen as the birthplace of coffee culture and the dramatic landscapes that have shaped it for centuries. Designed to carry more than just the essentials, this tote reflects Qima’s commitment to origin, heritage, and progress rooted in place. Made from heavyweight 16oz natural cotton canvas, the undyed, untreated fabric is chosen for its durability and structured feel, built to stand up to everyday use.

Our Tree to Cup tote is made from heavyweight 16oz natural cotton canvas, chosen for its durability and structure. Undyed and untreated, the fabric retains a clean, honest finish. The design features coffee mountains rising beneath a warm sun, celebrating the full journey of coffee from its first roots in the soil to the final cup in your hands. Built for everyday use and designed to age beautifully, this is a tote that carries both purpose and story.

Notes of black cherry, cooked strawberries, plum, and dark chocolate. High on the eastern slopes of the Rwenzori Mountains, in Uganda's Kasese District, coffee grows between 1,200 and 2,200 metres in the shadow of what locals and early explorers alike called the Mountains of the Moon: one of the few ranges on the equator crowned with permanent snow and glaciers. The range's ancient, crystalline bedrock, older and harder than the volcanic soil found across most of East Africa, gives this coffee its distinctive weight and mineral depth. Smallholder farmers tend these slopes under near constant cloud cover, a climate that slows cherry ripening and lets flavour build gradually before harvest.This lot is processed using a 120 hour anaerobic fermentation: the cherries are sealed in an oxygen free environment for five days before drying, a technique that intensifies fruit character and gives the cup its bold, layered sweetness, a departure from the washed coffees more commonly seen from this region. The variety base is SL14 and SL28, two of Kenya's most storied coffee selections, chosen in the 1930s at the country's Scott Agricultural Laboratories for their ability to withstand drought and thrive without heavy inputs. Nearly a century later, both remain a backbone of specialty coffee across East Africa, valued as much for their resilience in the field as for the character they bring to the cup.

Notes of maraschino cherries, star anise, date syrup, and macadamia nut. From the highlands of Hayma, near Sana’a in Yemen, comes Al-Haymatain Peaberry, named after the regions of Hayma Kharijiya and Hayma Dakhiliya. The name is rooted in the Arabic word Al-Hima, meaning a protected or enclosed place, reflecting this naturally fortified landscape of mountains and valleys where coffee has been cultivated for centuries. Hayma holds special significance as the first region where Qima began its work in coffee nine years ago. Since then, Qima has built water reservoirs, distributed coffee seedlings to renew orchards and preserve Yemenia genetics, delivered hands-on farmer training, and returned record-breaking prices to Hayma’s farmers through the Best of Yemen auction. Across both Hayma regions, the coffee trees belong to the Yemenia genetic lineage, an ancient population of Arabica found only in Yemen and preserved through generations of traditional farming. Peaberry beans, a natural mutation where a single seed develops inside the cherry, make up just 5 to 10 percent of any harvest, adding to the natural scarcity of this lot. Part of the Revolutionary range, this coffee reflects Qima’s belief that value lies not in exclusivity, but in responsibility. Rare in quantity and rarer still in integrity, it represents the highest expression of Qima’s research, genetics, and farmer partnerships, redefining rarity through progress with purpose.

Notes of chamomile, blackberry, plum, caramel, chocolate, and almond cookie. Grown by Ali Subaih, 65, who took over this Bait Alal farm with his brother after learning the trade beside his own father. Their sons now work alongside them, carrying forward land some Bait Alal families hold ownership documents for dating back a few hundred years, on a mountaintop the community believes is where coffee itself began. As Ali puts it, coffee is the wealth of all Yemenis, and he has no plans to stop growing it. Processed Natural, cherries are hand harvested and dried slowly on raised beds for 15 to 25 days, with moisture and sugar levels tracked closely throughout. The variety is Yemenia, the mother population found nowhere else on Earth, its wild complexity and structured acidity shaped by centuries of drought and temperature extremes unique to Yemen's highlands

Notes of rosewater, orange, white peach, tamarind, caramel, dark chocolate, and strawberry shortcake. Bait Rumaim, the home of the Rumaim family, sits within the Bait Alal cluster in Hayma Kharijiya, where coffee has passed down as an ancestral trade for generations. Bait Alal itself rises above 2,300 metres, home to some 300 farming families and coffee trees nearing 300 years old, in a place many residents believe is where coffee itself began.Processed as Carbonic Honey, a water free adaptation of the honey method built for Yemen's dry conditions: cherries ferment in a sealed, carbon dioxide flushed environment before being depulped without water, mucilage left intact, then dried slowly on raised beds for around 25 days. The variety is Yemenia, the mother population found nowhere else on Earth, its centuries of drought and temperature extremes bred into a cup of wild complexity and structured acidity.  

Notes of chamomile, peach, dried persimmon, honey, caramel, roasted nuts, and silver needle tea. Qima has worked in Bani Ofair for seven years, providing farmer training, funding reservoirs to ease water scarcity, and distributing over 11,200 seedlings that have benefited close to 1,200 people. The Al Ofairi tribe, roughly 8,000 strong, farms these steep, fertile valleys in Maghrab Ans, Dhamar, at 1,900 to 2,100 metres, known also for its traditional honey, produced through generations of beekeeping.Processed Natural, cherries are hand harvested and dried slowly on raised beds for 15 to 25 days to protect clarity. The variety is Kent, identified in 1920s India by British planter L. Kent, its lineage tracing to Yemen's own Typica-Bourbon stock, carried out through Mocha and Aden centuries earlier: a variety returning home.  

Notes of gardenia, marinated cherries, guava jam, honeydew honey, banana cake, hazelnut liqueur, and black tea. Grown by Majid Mather in Al Mahjar, Hayma Kharijiya, at 2,300 metres. Majid began expanding his family's small plot into a full farm in 2012, applying lessons learned from his father: drip irrigation over immersion, small dams to protect the trees, natural fertiliser over chemical.Processed using Alchemy XV, Qima's proprietary protocol built from over 1,300 experiments: a 12 hour aerobic fermentation, 24 to 48 hours of carbonic maceration under carbon dioxide, then 60 hours anaerobic before a slow, 25 day drying that pushes flavour complexity to its limit. The variety is Yemenia, a mother population found nowhere else on Earth, unearthed through Qima's genetic survey of over 25,000 square kilometres of Yemen's coffee lands. Centuries of drought and extreme swings in temperature have bred wild complexity and structured acidity into its cup.