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Cigar Review: Curivari Café 52

18 Mar 2019

For years, my colleague has praised the Buenaventura line by Curivari as not only an excellent smoke, but an excellent value. The cigars—which sport a classic, Cubanesque presentation and have been wellreviewed at on numerous occasions—also retail at a very refreshing price point. To this day, when people ask me to recommend an inexpensive cigar that punches above its weight, Buenaventura is usually on the short list.

Still, Curivari doesn’t seem to receive the attention it deserves. Perhaps this is due to its (seemingly purposeful) low profile. In stark contrast to many other boutique brands that employ social media to create a personal connection to between their customers and cigar makers or owners, Curivari’s owner—Andreas Throuvalis—operates behind the scenes, rendering the brand almost faceless.

And Curivari’s spartan website doesn’t help matters. There, you won’t find much more background info than this: “In all our cigars, we use only the traditional Cuban cigar making process with authentic Cuban Criollo and Corojo seed grown in Nicaragua…. Curivari cigars are made with 100% Cuban-seed Nicaraguan tobacco. We blend for a classic Cuban flavor profile that we enjoy, not with focus on strength, but more looking for flavor and aroma in a right balance. All cigars are finished with a triple-cap.”

The Curivari Café line is described as “medium- to full-bodied… with lots of coffee and cocoa undertones.” It is offered in three sizes: Petit Café (4.5 x 42), 60 (5.5 x 58), and 52 (5 x 52).

The 52 retails for $8.25. This Nicaraguan puro boasts soft notes of hay and cedar at the unlit foot. It is spongy to the touch with moderate oils on its smooth, seamless surface and an understated band of sepia and gold. Notably, the filler and binder extend a bit beyond the wrapper. The cold draw is easy with a hint of oaky sweetness on the lips.

After an even light is established, the initial puffs are salty, dry, and loaded with spicy cedar and cinnamon. The spice, while still present, backs off quickly, leaving behind notes of café au lait, cocoa powder, and a little cashew.

But one characteristic of the profile that doesn’t recede is the dryness. The Curivari Café consistently hits my palate in a dry, salty way. For this reason, when it comes to pairing, I’d recommend a citrusy cocktail with a bit of sweetness, as opposed to coffee or a neat finger of bourbon or scotch. Some, including the folks at Curivari, will disagree with this; they call the Café line “a perfect compliment [sic] for coffee.”

Throughout, the burn line is less than stellar, and several touch-ups are needed to keep things even. Every other aspect of combustion, however, is admirable. The gray ash holds pretty well off the foot, the draw is clear, and the smoke production is generous.

The final third of the Curivari Café 52 isn’t much different than the rest. Expect cedar spice, cocoa, some cinnamon, coffee, and dry earth. The next time I try this robusto I may sample it with a limoncello gin martini, a citrus rye and ginger, or simply a Cuba libre. On its own with nothing but water, it earns three stogies out of five.

[To read more cigar reviews, please click here.]

Patrick A

photo credit: Stogie Guys

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