Revolutionary

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 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.

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 white peach, apricot, oolong tea, and jasmine. Grown at La Fortuna, a farm in the village of El Bombonal within Bruselas, Huila, known across Colombia for record auction prices and meticulous fermentation protocols. Bruselas itself is a quiet stronghold of the country's coffee culture, its volcanic soils and proximity to the Colombian Massif making it a sanctuary for rare varieties. Washed, with cherries fermented for 12 to 24 hours before pulping, then dried slowly to preserve clarity in the cup. The variety is Geisha: the Ethiopian heirloom whose Panama debut in the early 2000s ignited a global obsession and rewrote what coffee could fetch at auction. It thrives above 1,500 metres, where cooler air and slower ripening sharpen the jasmine-like florals and tea-like structure that made it legendary, echoed here in the lot's oolong, jasmine, and stone fruit character.

Notes of hibiscus, winey fruit, dark cherry, plum, and cola. Grown at El Silencio, high in Palestina, southern Huila, between 1,700 and 2,200 metres, in what locals call the Southern Gateway to the Macizo. Volcanic soil and cold mountain winds shape a rugged finca culture here, remote from the tourist trail, producing coffees of startling clarity and sweetness.Processed Natural, the cherries are dried whole on the bean, unwashed and unhurried, to concentrate sugars and build the lot's deep, winey character. The variety is Red Pacamara, developed in 1958 by the Salvadoran Institute for Coffee Research from a cross of Pacas and the giant beaned Maragogipe. Its oversized beans are notoriously difficult to grow, prone to disease and inconsistent yield, rewarded here with the scale and structure only Pacamara can deliver.