This Ethiopian coffee from the Portuguese roastery Unity Coffee Roasters in Cascais is a filter coffee that stands out for its elegance, smoothness, and very clean flavor profile. In the cup, notes of mandarin and peach unfold, complemented by milk chocolate, honey, and a subtle hint of tea. The resulting profile is fresh but not sharp—rather, it’s smooth and very harmonious, with delicate floral aromas and a clean structure that is so appealing in well-processed Ethiopian washed lots. This is a coffee that doesn’t rely on wild fermentation or a heavy body, but rather on a clearly defined flavor, high clarity, and natural sweetness. Thanks to this, it feels light, yet not hollow. On the contrary, it offers a layered and elegant cup that continues to develop even as it cools, remaining pleasant from the first sip through to the long, delicately tea-like finish.
The coffee comes from Ethiopia, specifically the Gomma woreda in the Limmu Jimma region, from the Bedeye station, which is situated in a high-altitude forest environment at an elevation of 1,900 to 2,000 meters. The cherries ripen more slowly here in the shade of native trees, which promotes a higher concentration of sugars and a livelier acidity. Local producers Ahmed Abateman and Khalid Shifa are involved in running the station, and Bedeye serves as a place where precise craftsmanship is combined with support for the local community. In terms of variety, this is an Ethiopian heirloom variety—that is, native local genetics—which translates into the final cup as delicate aromatics, tea-like elegance, and a more pronounced complexity. The combination of high altitude, a forest microclimate, and meticulous work at the station gives this coffee its clean, fresh, and very harmonious character. Bedeye is similarly described by other roasters who offer this origin as a washed lot from Limma featuring heirloom varieties and high-altitude terroir.
Processing is carried out using the classic fully washed method, which allows this coffee’s purity, delicate acidity, and very precisely defined flavor profile to shine through. Freshly harvested cherries are selected at optimal ripeness, then hulled and carefully washed to remove all pulp from the beans. The coffee is then dried on elevated African drying beds, where it receives ample airflow and dries evenly until it reaches a stable moisture content. It is precisely this washed processing that explains why the cup so clearly reveals notes of mandarin, peach, honeyed sweetness, and a subtle milk chocolate depth—all without the heavy or wine-like tones that are more common in natural Ethiopian coffees. The result is a very clean and elegant filter coffee with a slightly tea-like body, delicate floral aromas, and a sweet, smooth finish that feels calm but is definitely not boring.