At Bogale Deyaso's Calba farm in the heart of Yirgacheffe, Bogale Dayoso's  legacy of specialty coffee production spans two decades. Nestled on his 3-hectare land, which he inherited from his father in the 1990s, Bogale dedicates his passion and expertise to cultivating and producing outstanding coffee.
As a father of four sons and three daughters, Bogale relies on the coffee he cultivates as his primary source of income to sustain and provide for his family. Together with his wife, who plays a significant role in managing the farm, Bogale hires local labor from nearby towns to assist during the harvest season.
Like most farms in Yirgacheffe, Bogale's coffee is cultivated without the use of fertilizers. To ensure the health and vitality of his soil, Bogale employs various productivity techniques on his farm, including mulching, pruning and composting. These practices not only enhance the chemical and physical properties of the soil but also help retain moisture during dry seasons. In addition to coffee, Bogale also cultivates inset, fruit and timber trees, and legumes. Timber and fruit trees provide shade for growing coffee while legumes fix necessary nitrogen in the soil, which nourishes coffee plants.
Coffee cherries are selectively handpicked and processed on Bogale’s farm. When ripe, cherries are laid to dry on raised beds and are raked frequently to ensure even drying. It takes approximately 2 to 3 weeks for parchment to dry. Once dry, the coffee cheeries are bagged and stored for 1 to 2 months to rest. Bogale’s coffee is dry milled at Tsige Arada PLC dry mill in Yirgacheffe.
 
In the cup, expect citrus fruit, dark chocolate and blueberry notes.