What are the opening hours?

Monday 8am - 7pm Tuesday 8am - 7pm Wednesday 8am - 7pm Thursday 8am - 7pm Friday 8am - 7pm Saturday 9am - 7pm Sunday 9am - 5pm

Qima Cafe, 21 Warren Street, Fitzrovia, London (2026)

12/06/2026

You can now book a table at Qima Café Covent Garden.

We're on OpenTable. Reserve online, skip the queue, and walk straight to your table. Brunch runs Monday to Friday, 10:00 to 14:30, and weekends, 10:00 to 18:30.

Book online. Link in bio.

And soon, one more reason to save a seat. Manakish, coming to Covent Garden.

09/06/2026

The new Qima coffee lineup is here.

A release shaped by years of work at origin, bringing together coffees from Yemen, Colombia, Ecuador and, for the first time in our cafés, Peru.

Across three collections, Daily Ritual, Best Served Bold and Revolutionary, the lineup moves from everyday coffees built for ritual to rare experimental lots at the edge of what tree-to-cup can produce.

Expect Ecuadorian coffees shaped by precision and experimentation, from producers like Andrés Yepez, whose high-altitude work helped set a new record for Ecuadorian coffee. Colombian lots from rare varieties like Ombligón, grown in Huila and recognised on the world stage. Yemeni coffees from places like Wadi Jannat, rooted in ancestral farming and shaped through modern fermentation protocols such as Alchemy XI. And, for the first time in our cafés, Peruvian coffees including a community lot from Amazonas and the rare Geisha variety from San Pedro, bringing multiple origins, landscapes and expressions into the Qima cup.

Now pouring in our cafés and available roasted online and in-store.

30/05/2026

Brunch starts this weekend at Fitzrovia.

Saturdays and Sundays, 10:00 to 17:00. From the Qima Full English to Çılbır eggs with garlic yogurt and chilli oil.

Served alongside everything else you already come in for. Pastry, Tree to Cup coffee, and now a longer reason to stay.

Now at Qima Café Fitzrovia, 21 Warren Street. Served daily at Covent Garden.

27/05/2026

A pastry worth your thyme. We couldn’t help ourselves.

The Olive & Goat’s Cheese Suisse is a new addition to the pastry counter. Croissant dough folded around olive tapenade and creamy goat’s cheese, topped with poppy seeds and thyme. Savoury, flaky, and a quiet break from the sweeter side of the counter.

Available now at Covent Garden and Fitzrovia.

25/05/2026

Matcha into the bowl. Whisked by hand. Poured over cold milk and ice, the green folding through the white as it falls.

Sourced through our partnership with Yamadaen in Uji, Kyoto, one of Japan’s most prestigious and historically significant tea-growing regions. Ground on traditional stone mills at their shop in Uji, in small batches, to order.

Iced Matcha Latte to go. Covent Garden and Fitzrovia.

24/05/2026

The way we work with coffee shapes how we work with everything else. That principle is what brought us to Yamadaen.

Founded in 1909 in Uji, Kyoto, the historic heart of Japanese tea culture, Yamadaen is a century-old artisan tea shop with five generations of craft behind it.

Leaves are sourced directly from partner tea farmers, processed in a dedicated factory, and ground in-store on traditional stone mills. That matcha is now what we use in every Matcha Latte at Qima Café.

Available now at Covent Garden and Fitzrovia.

20/05/2026

Chocolate. Coconut. Salted caramel. Classic. Pick your usual, or pick something new.

A vanilla canelé filled with jasmine pastry cream, topped with a fresh-cut raspberry. The Raspberry & Jasmine Canelé. Floral, bright, and built for the season.

Made fresh in-house. Available now at Covent Garden and Fitzrovia.

18/05/2026

Eenie, meenie, minie, moe. Which one are you picking today?

Espresso, cortado, flat white, cappuccino, latte. Some mornings it’s a quick shot. Some afternoons it’s something longer, milkier, slower.

Whatever you pick, the philosophy underneath is the same. Tree to cup, end to end. Coffee sourced through our network of farmers, processed, roasted, and poured within one connected chain. Whether it’s our house espresso or the featured coffee on the bar, every cup comes from the same depth of work. The decision is yours.

Available all day at Covent Garden and Fitzrovia.

13/05/2026

There is a longing for places that no longer exist in the form we imagine them. The ports of Yemen at their height, ships waiting in the harbour, sacks of coffee moving from hand to hand. Glasses of Adani chai poured slow in the shade. A world that shaped coffee’s journey, half-remembered, half-imagined.

The Adani Chai Bun is a small return to that time. The spice tradition of Aden, folded into soft brioche, rolled in sugar and warmth.

Pair it with a Yemen pour-over. Coffee that still grows where it always has, on terraces shaped by hand over centuries.

For those who remember. For those who have only ever heard.

Available now at Covent Garden and Fitzrovia.

11/05/2026

Every espresso pulled at Qima Café starts here. Every flat white, every cortado, every cup that begins with a shot.

The Origins Blend is our house espresso. Sourced through Qima’s network across Colombia, Ethiopia, and Yemen, three lands that shaped coffee’s history.

Colombia for nutty, chocolatey weight. Ethiopia for bright blueberry sweetness. Yemen for delicate citrus and spice. Notes of orange, thyme, pistachio, and blueberry. Balanced, versatile, quietly complex.

Part of our Daily Ritual range. Coffee made for every day, with the same integrity that defines all of Qima’s work.

Available in-store and online. Link in bio.

05/05/2026

Strawberry season is here. This is what we made with it.

Cross-laminated pastry filled with strawberry gel and jasmine-infused cream, topped with fresh strawberry brunoise. The Strawberry & Jasmine Danish, a new addition to the menu.

Floral, sharp, impossibly good with tree-to-cup coffee.

Available now at Covent Garden and Fitzrovia.

04/05/2026

This is what a day at Qima Café sounds like. The rhythm you hear, the ritual you see.The surface of something much deeper. Behind every cup is a decade of work at origin, decisions made at farm level, processing methods refined across continents. The café is the interface. The work runs all the way back to the tree.

01/05/2026

Cardamom, cinnamon, jasmine. Spices that travelled trade routes for centuries, now folded into butter and cream.

Two new pastries join the menu at Qima Café.

The Adani Chai Bun takes its name from the spiced tea tradition in Yemen. Soft brioche bun filled with chai pastry cream, rolled in sugar, cardamom, and cinnamon, finished with a Qima chocolate stamp.

The Jasmine Strawberry Danish is floral, bright, and sharp. Cross-laminated pastry filled with strawberry gel and jasmine-infused cream, topped with fresh strawberry brunoise. Impossibly good with the first coffee of the day.

Sun’s out. New pastries are in. Available now at Covent Garden and Fitzrovia.

30/04/2026

The Qima Benedict starts with our house-made butter croissant, baked here every morning, named one of the top ten in the UK. Crispy turkey bacon, perfectly poached eggs, and a hollandaise espuma that coats rather than sits.

On the new brunch menu at Qima Café Covent Garden, Monday to Friday 10 to 2:30, weekends 10 to 5.

27/04/2026

Three different expression of what tree-to-cup coffee can be.

Revolutionary is Qima’s pinnacle. Ultra-limited lots, world-class genetics, the fullest expression of what tree-to-cup can produce. Yemen Hayma Dakhiliya Alchemy sits in that range. Rare in quantity, rarer still in integrity.

Best Served Bold is for the coffees that have something to say. Like the Colombia Blackberry Jazz, crafted through co-fermentation, expressive, pioneering, and built for the people who want flavour without compromise.

Daily Ritual is coffee for every morning. The same care and intention as everything else Qima makes, balanced and consistent, because quality should not be reserved for special occasions.

All three roasted in London and available to take home. Find them in café or order online. Link in bio.

24/04/2026

The new brunch menu at Qima Café.

Smoked salmon royale on a house-made croissant with hollandaise espuma. Croissant french toast with spiced pistachio custard, Yemeni honey and fresh strawberries. A Benedict on dough made here every morning. Avocado on croissant toast with zhug eggs. Slow-braised short rib glazed in Sidr honey with cauliflower purée and crispy potatoes. Çilbir eggs on warm garlic yogurt with zhug butter, chilli oil and pomegranate. Eggs baked into a croissant cup for the Green Shakshuka.

The coffee is tree to cup, as always.

Who are you bringing? Qima Café Covent Garden, Monday to Friday 10 to 2:30, weekends 10 to 5.

23/04/2026

Meet Dana. She has tried everything on the new brunch menu. Her favourite is the slow-braised short rib.

The full menu is now serving at Qima Café Covent Garden, Monday to Friday 10 to 2:30, weekends 10 to 5.

22/04/2026

Qima was founded in Yemen during a period of conflict, with a clear purpose: to build a coffee supply chain that returned real value to the farming communities at the heart of it. Not fair trade prices. Above them. Significantly.

Today, Qima operates across communities, collectives and continents, working directly with over 7,000 smallholder farmers. Sourcing, processing, exporting, importing, roasting and brewing. Every step traceable back to the people and places that made it possible.

At origin, that commitment goes further still. Through the One Tree Per Cup programme, supported by the Qima Foundation, every cup sold at Qima Café results in a coffee seedling donated to a smallholder farmer. A programme that has helped establish Yemen’s largest and first-of-its-kind genetically verified coffee nurseries, protecting the genetic diversity of one of the oldest coffee-growing regions in the world.

The cafés in London are the final stage of that chain. What sits in your cup is the product of years of work, across continents, rooted in a single belief: that coffee done properly is a force for good.

Tree to Cup. At Qima Café Covent Garden and Fitzrovia.

20/04/2026

The Green Shakshuka begins with a croissant cup, shaped from the same laminated dough as our croissants. It’s filled with feta cheese, seasonal vegetables and a herb-rich tomato sauce, with eggs baked into the centre. The base crisps, the edges turn golden and flaky, and the whole thing lands somewhere between a classic shakshuka and a viennoiserie.

On the new brunch menu at Qima Café Covent Garden, Monday to Friday 10 to 2:30, weekends 10 to 5.

19/04/2026

Most cafés can tell you where their coffee was roasted. Some can tell you where it was grown. Very few can tell you the name of the farm, the family, the village, and every stage the coffee passed through on its way to your cup.

Qima can.

Qima started in Yemen. Not as a café, but as a mission to rebuild a coffee supply chain that was leaving farmers with too little of what their work created. That meant working directly with farming communities, providing seedlings, investing in processing infrastructure, and building a truly tree to cup approach to quality.

In Hayma Dakhiliya, where Qima has worked for nine years, 400 smallholder families across 11 villages farm age-old terraces at altitudes between 2,000 and 2,300 metres.

Yemen Hayma Dakhiliya Alchemy brings notes of blackcurrant, purple grape, lavender, caramel, and dried mango. It is processed through Alchemy, Qima’s proprietary fermentation protocol, designed to unlock exceptional complexity while preserving the terroir that makes Yemeni coffee unlike anything else in the world.

Pouring now at Qima Café Covent Garden and Fitzrovia. Order a pour-over and receive 15% off a roasted coffee purchase.

18/04/2026

“If we’re working with world-class coffee, the food has to live up to the same standard.”

At Qima, what makes coffee world-class is not just flavour, but the quality, consistency, and closeness to the work that shape it from the very beginning.

Noel, Head of Food at Qima, on the thinking behind the new brunch menu.

Now serving at Qima Café Covent Garden, Monday to Friday 10 to 2:30, weekends 10 to 5.

16/04/2026

The new brunch menu is here.

House-made butter croissants, poached eggs on warm garlic yogurt with zhug and chilli oil, slow-braised short rib glazed in Sidr honey, croissant french toast with spiced pistachio custard. A full English built around merguez sausage and truffle mushrooms.

The full menu is now serving at Qima Café Covent Garden, Monday to Friday 10 to 2:30, weekends 10 to 5.

15/04/2026

For the past few months, we’ve been testing, refining, and reworking what brunch at Qima should be.

The new menu brings the same standards to our food as our coffee, with flavours shaped by the origins we work in.

Now being served at Qima Café Covent Garden, Monday to Friday from 10 to 2:30, and weekends from 10 to 5.

14/04/2026

The cups are hand-thrown and hand-painted. The coffee is sourced directly from the farmers who grow it, then imported, roasted and brewed by us. The brioche was made in-house this morning. So was the apple turnover.

This is what a table at Qima looks like, and why it looks like nothing else.

12/04/2026

Parmigiano falling over slow-cooked short rib, truffle cauliflower purée, and carrots glazed in Yemeni Sidr honey. All of it in our thick cut focaccia.

The Yemeni Beef Short Rib Melt. On the menu now at Covent Garden and Fitzrovia.

Qima Cafe