Fifteen contributing producers cultivate farms ranging from 2.5 to 3 hectares at an average elevation of 2,225 meters above sea level. The coffee primarily consists of local varieties 74110 and 74112, selected for their productivity and disease resistance. The name 'Qabballe' translates to 'cold' in the local language, reflecting the high altitude, temperature, and climate of the coffee's origin area.

To minimize fermentation, farmers deliver cherries to the station at night. At the station, an extensive sorting process removed over and under ripe cherries. The coffee is then dried on African beds under the full sun, following Sookoo Coffee's strict drying protocols. This process reduces the risk of over-fermentation and defects. The standard drying time for their coffee is between 21-28 days, ensuring optimal flavor development.

Ture Waji, founder of Sookoo Coffee, has strong connections to the land and community in the Guji region of Ethiopia. He started his own brand in 2018, building drying stations in Uraga and Shakiso. Sookoo Coffee currently only produces natural coffees, but has plans for washed coffees in the future. They educate farmers on good agricultural practices and provide pre-harvest loans. Sookoo Coffee has a 'women first' policy at washing stations, built a school for children, and improved local infrastructure.