Tree to Cup

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 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 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 concord grape, peach, fruit pastille, and lemonade.From Finca La Pradera, a sixteen-hectare estate in Pijao, Quindío, with twelve hectares planted to coffee. Run by Felipe Archila at around 1,750 metres in Colombia's central mountain range.Pijao sits inside the UNESCO Coffee Cultural Landscape of Colombia, a stretch of the Andes where coffee has shaped the geography, the architecture, and the rhythm of daily life for over a century. The valleys here are steep, the soils volcanic, the rainfall reliable. It is one of the few places in the world where the act of growing coffee has been formally recognised as cultural heritage.Qima Colombia was established in 2020 to replicate the Yemen sourcing model at a larger, more accessible scale. La Pradera Red Berry is one expression of that work. A Colombian variety, a Colombian protocol, served at café-grade quality without the rarity premium that usually comes with it.

Notes of fudge, gala apple, pear tea, and blood orange. From La Loma, a small farm in Palanda, in Ecuador's Zamora Chinchipe region, at 1,400 metres above sea level. The farm covers two hectares, with coffee planted across just over half of it, grown under shade alongside fruit trees and native species.La Loma is run by Edwin Calva, a third-generation producer whose family has farmed this hillside since his grandparents first planted coffee here. Edwin works with F1 hybrid varieties and a washed protocol shaped by years of experimentation, carrying the work forward while pushing what a small Ecuadorian farm can produce.A clean, structured cup with quiet depth. Familiar enough to drink every day. Specific enough to belong to one farm, one family, one hillside that has held coffee for three generations.

Notes of fresh lime, jasmine tea, sage, and cane sugar. From Victoria, a farm in the Nanegal area of northwestern Pichincha, Ecuador, at 1,550 metres in cloud forest country. The farm is named in tribute to Guillermo's sister, Victoria.Guillermo Ortiz is a first-generation coffee farmer, six years in. Before that, he spent years working in the coffee value chain as a technical advisor, and the farm reflects that background. Differentiated processing, quality over volume, experimentation as the working method. Around 4.5 hectares of coffee, recently restructured in response to shifting climate patterns.A bright, layered cup. Citrus and floral up front, herbal and savoury underneath. Coffee from a producer thinking carefully about what comes next.

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.