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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 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.

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.