Sookoo Coffee operates an 80-hectare coffee farm and processing facility in the town of Dambi Uddo, a region known for exceptional coffee. In addition to working with the coffees they grow, Sookoo purchases coffee cherries from nearby farms, utilizing their own processing infrastructure and expertise to create expressive village-specific blends. This coffee comes from a group of 45 small coffee farms in Okoluu village, a subsection of Dambi Uddo in Ethiopia’s Guji Zone. 

Farmers from Okoluu deliver hand-picked coffee cherries directly from their farms to the processing site. Upon delivery, employees sort out underripe, overripe, and pest-damaged coffee cherries by hand, ensuring that only perfectly ripe cherries are placed on the raised drying beds. Here, they dry under the sun for 18 to 21 days, with employees manually turning the thin layer of cherries six times daily to promote even drying. At night, the cherries are covered with nylon mesh and plastic to prevent pest damage and rehydration from dew. They carefully monitor the cherries' moisture loss after about 15 days and remove finished cherries from the beds when they reach an ideal moisture level, between 9.5% and 10.5%. 

While variety, soil quality, and rainfall contribute to the cherries’ quality, Okoluu’s vibrant fruit and floral complexity is driven mainly by this meticulous, hands-on natural processing technique.