Asdrubal Chavez' coffee is restrained, sturdy, and with balance of sweetness and bittering components: toasted hazelnut, black tea, roasted malt, cacao, chocolate sponge cake. Full City - Full City+. Good 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 8 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 base hazelnut tone, turning toward Muscovado raw brown sugar in the darker roasts. Wet aromatics have the same nut toned sweetness, toasted pecan praline, caramel covered peanut, and walnut biscotti come to mind. It's the cup that matters most, and here the Chavez lot shows the balance of sweetness and bittering components we look for in a classic-toned Central American coffee flavor profile. There is toasted hazelnut, suggestions of black tea, and a roasted malt finish. Darker roast levels feature an intensification of the cocoa component, high-percentage cacao bar, chocolate sponge cake. All in all, this coffee from Asdrubal Chaves is sturdy, restrained, and with that classic flavor profile that makes it infinitely drinkable.