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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 Blackberry, Honeycomb, Juicy, Floral From the highlands of southern Ethiopia, known for fertile soils and clean, expressive flavour profiles. This single-origin coffee is grown at nearly 2,000 metres above sea level and cultivated by smallholder farmers on small family plots. The coffee ripens slowly in the cool mountain air, building natural sweetness and balance.The cherries are sun-dried whole using the traditional natural process, giving the cup a soft fruit character and gentle depth. Familiar, comforting, and quietly expressive, it’s an everyday coffee that never feels ordinary.

Notes of jasmine, apricot jam, plum compote, and white tea.From San Pedro, in the Tabaconas district of San Ignacio, northern Cajamarca. One of Peru's most respected washed-coffee regions, where smallholder farms work through cooperatives at altitudes that climb past 2,000 metres, in a landscape of cloud forest and steep highland valleys.The variety is Geisha, a recent and deliberate presence in Peruvian coffee. Grown mostly at small scale by producers willing to take on a demanding plant for a chance at exceptional cup quality, it remains rare across the country and rarer still in lots that reach this kind of clarity.Processed Washed to keep the variety's florals and stone fruit clean and forward. A bright, layered cup. The kind of coffee that shows what's possible when a frontier region and an ambitious variety meet at the right moment.

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.