After spending a period of his life studying in Germany, Mikiyas Bogale returned home to the renowned Yirgacheffe region to enhance his family’s coffee heritage through an approach focused on innovation and quality. Through "Fair Specialty Coffee" and the washing station he inherited from his father in 2020, he now collaborates with producers in the Gerse area, contributing to the development of one of Ethiopia’s most prime coffee-growing zones. The coffee grows at altitudes between 2,000 and 2,200 meters in nutrient-rich clay soils, within a landscape defined by high biodiversity and native trees that provide natural shade for the coffee plants. This combination of terroir, altitude, and innovation helps bring out the distinctive character of Yirgacheffe coffees.

Ripe coffee cherries are harvested, sorted, and depulped using a local "Agard" machine. Following a 48–72 hour fermentation period in concrete tanks, the coffee is washed and dried on raised beds, where it undergoes further manual selection. Once the ideal moisture level is reached and a final sorting is complete, the coffee is stored in parchment and subsequently transported to Addis Ababa.

On the nose, sweet, vanilla-like notes blend with the vibrant, lively tones of citrus and yellow fruits. On the palate, it offers a spirited cup.