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Asdrubal Chavez shows unique interplay of flavors akin to sweet hazelnut bread, dark berry-infused chocolate, bran muffin with raisins, and apple-like acidity. Infinitely drinkable. City to Full City+. Good for espresso.
Asdrubal Chavez is a farmer in Llano Bonito de Naranjo, West Valley, Costa Rica. He has worked in tandem with the Helsar de Zarcero mill for a few years now to process his coffee, and we have a long relationship with the Helsar mill going back 10 years now. I suppose the reason we turn to Helsar for coffee, and the reason Asdrubal delivers his coffee fruit there are the same: They are excellent at processing coffee from fruit to dried pergamino to ready-to-export green coffee beans. Each year they refine their process, and under the guidance of Ricardo Perez Barrantes the recent improvements include more raised drying beds, more warehouse space to rest coffee (reposo) and new dry milling equipment.
The Asdrubal Chavez lot features a dry fragrance fruited with apple and banana bread, and a base hazelnut tone, turning toward Muscovado raw brown sugar in the darker roasts. Wet aromatics have the same sweet depth with some intriguing chocolate fudge notes, and a wine grape accent that comes up when breaking the crust. It's the cup that matters most, and here the Asdrubal Chavez lot shows a unique interplay of flavors akin to fruits and fresh baked goods. There's a flavor of sweet hazelnut bread, suggestions of dark berry, bran muffin with raisins, and an apple-like acidity. Darker roast levels feature an intensification of cocoa elements, high-percentage chocolate with dark blackberry notes. The finish has a cleanly-disappearing taste, a dark caramel sweetness and a creamy mouthfeel. It is not a crazy, exotic coffee, but a sturdy, restrained, classic flavor profile that makes it infinitely drinkable.