The extremely complex ECHO processing begins with the harvesting of perfectly ripe geisha cherries with the values 21-24 on a BRIX scale. Before processing, the coffee cherries are carefully sorted a second time. After selection, the cherries are depulped, whereby the pit is separated from the pulp and only a certain part of the fruit remains on the pit (the bean). A certain amount of cascara (the rind of the coffee cherry) is placed in the tank and mixed with the freshly depulped coffee beans. This mixture is then stored in a closed tank for over 50 hours and is constantly monitored and adjusted if necessary. The PH value, the temperature and the CO2 content are the most important parameters that need to be carefully monitored. The ambient temperature is also strictly monitored and controlled to ensure linearity in processing as well. After the required time in the CO2-infused tanks, the coffee and cascara are removed, rinsed in fresh water to remove any residual pulp, and then placed on a shady African drying bed designed by Jamison. Direct sunlight is avoided here, as the intense UV radiation and heat can cause cracks in the parchment. Temperatures, heat, and humidity are rigorously maintained within established ranges within the drying houses to produce an ideal coffee.