Revolutionary

Notes of chocolate brownie, cherry cola, raspberry jam, and nutmeg.From Wadi Jannat, the Valley of Paradise, in the Ba'dan district of Ibb, Yemen. One of the country's most celebrated highland terroirs, nourished by seasonal rains and natural springs, where families maintain ancestral irrigation channels and work collectively at harvest.The variety is SL34, a Bourbon-line cultivar selected in Kenya in the 1930s and now grown back in the region where the Bourbon lineage began. At 2,000 metres, in Yemeni terroir, it expresses something different than it does anywhere else. Processing is Alchemy XI, Qima's proprietary protocol developed across more than 1,300 experiments. Twelve hours of aerobic fermentation, two to three days of carbonic maceration, a semi-anaerobic phase on raised beds, and twenty-five days of slow drying.This is what convergence looks like in a cup. Ancestral land. A variety travelling home. A fermentation protocol built from a thousand experiments. Held together at 2,000 metres.

Notes of pink grapefruit, mango preserve, pineapple candy, and matcha.From Hosteria Canavalle, a farm above the Ambi river canyon in Imbabura, northern Ecuador, at 2,140 metres. Run by Andrés Yepez, who manages the operation as something between a farm and a laboratory. Sixteen varieties under study across three microclimate zones, only five producing at commercial scale. Coffee grows under deep shade alongside avocados, native laurel, walnut, loquat, citrus, and vegetables.Andrés set the record for the highest price ever paid for Ecuadorian coffee at the first edition of the Qima Ecuador Farmer's Collection. A producer working at the edge of what the country's specialty scene can do.The variety is Mokka, a tiny-bean Bourbon-line cultivar. Low-yielding, intensely sweet, rarely seen at commercial volumes. Processed Natural, the cherries dried whole on the bean.

Notes of bergamot, white florals, jasmine tea, honeysuckle, and white peach. From Palestina, in the south of Huila, on the edge of the Cueva de los Guácharos National Natural Park. The Andes narrow here, into ancient oak forests, deep canyons, and hidden waterfalls. Locals call it the Southern Gateway to the Macizo, the point where the Colombian mountain country opens toward its highest, wildest expression. The variety is Ombligón, a rare Arabica found almost exclusively in Huila and named for the small dimple at the base of its cherry, ombligo, the Spanish word for navel. Its genetic lineage is still debated, with many believing it traces back to Ethiopian heirloom stock. It rose to global attention at the 2023 World Barista Championships and remains one of the most sought-after varieties in specialty coffee. Grown between 1,700 and 2,200 metres, on a frontier of Colombian coffee production. A cup as singular as the place and the plant behind it.