Light, sweet, and surprisingly fruity. That's exactly what Ethiopia Gelo Saloye from Tao Coffee is like . Get ready for a taste adventure—mango, melon, and jasmine in a perfectly balanced cup. This coffee is simply ideal for lovers of sweeter, floral-fruity profiles. Natural processing gives this coffee a full body and complex flavor with notes of mango, melon, and jasmine, making it an exceptional taste experience.
These beans were grown on coffee trees in the Harruu Bunnaqaa region, located 2,000–2,300 meters above sea level. Mr. Gelo Saloye, from whom these beans originate, owns several hectares of forest where he grows a single variety of coffee called Kurume. He lives in his house right on the farm and thus has all the coffee processing processes under constant supervision. Gelo produces approximately 10–15 tons of fresh cherries per year, which corresponds to about 20 bags of green coffee suitable for export. Gelo is also a respected member of the local community—as a former administrator of the area, he plays a leading role in the local church congregation.
This coffee is processed using the natural method, one of the most traditional and widely used methods in Ethiopia. The cherries are hand-picked from tall Wollega trees that grow in hilly terrain. After harvesting, they are carefully sorted and spread out on a concrete terrace, where the slow drying process begins. During the hottest hours of the day, workers cover them with a tarpaulin to protect them from excessive sun. This process takes approximately 30 days, during which the coffee acquires its characteristic sweetness and fruity profile through contact with the skin and pulp of the cherry. The cherries are then mechanically stripped of their pulp and the remaining beans are ready for export.
- Altitude: 2 ,000–2,300 m above sea level.