The Echo process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are pulped, leaving a certain percentage of fruit on the grain. A certain quantity of cascara, or the skin of the coffee cherry, is added into the tank and mixed within the freshly pulped coffee.
The pulped coffee is tanked for an extended period exceeding 50 hours and is constantly monitored and data cataloged. PH, temperature, and CO2 levels are the primary units carefully observed. Ambient temperatures are monitored and controlled to ensure linearity in the processing as well.
After the required time inside the CO2 infused tanks, the coffee and cascara is removed, rinsed in fresh water to remove any residual fruit, then placed on a shaded, raised, African bed system designed by Jamison. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are maintained within certain parameters.
When the coffee has dried to approximately 11% it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This seasoning process is critical to Deborah’s quality control. Reposo/rest provides the coffee an opportunity to settle and equalize its moisture content as well as absorb more flavor from it’s shell or parchment. After the requisite rest the coffee is hulled, sorted by size, density, color, and shape.