El Durazno
CantookAbout This Coffee
This coffee is from Carlos Montero's farm in Costa Rica, specifically from a parcel called El Durazno. The coffee is processed using natural/dry processing method. Cherries are harvested at full maturity and spread on drying beds immediately upon return to the beneficio. During the first three days, the cherries are spread in thin layers with minimal movement to promote uniform fermentation. After approximately three days, the cherries are turned every hour. The total drying process takes between twenty-two days and one month depending on climate and temperature conditions. The coffee is processed at the Micro Beneficio Don Eli, owned by Carlos and his son Jacob.
Origin
Costa Rica
Flavor Notes
Roast Level
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Processing
Natural
Typology
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C
Cantook
Tucked along Rue Saint Jean in Quebec City, Cantook Micro Torrefaction carries a name inspired by the lumberjack's tool known as a "can't hook," a nod to the collaboration between French and English settlers that shaped Canada's identity. The family behind Cantook has been in coffee since 1982, with the current business on Saint Jean Street operating since 1998 under co ownership since 2005. They roast on a Diedrich IR 12, with the process fully visible to guests who come for expertly prepared pour overs, espresso drinks, and the cafe's beloved matcha cookies. Direct trade relationships, including origin trips to Costa Rica, ensure that quality and transparency guide every roast.
