Tree to Cup Coffee

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 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 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 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.

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.