Getting Chabasai may be problematic because almost no shops carry it right now… it may be related to the high amount of people disappointed with it after 3 years of use or it may be that the distributor prefers selling it abroad for an even higher price.
From repeated posts on French forums, it seems that the pH of chabasai is too basic which leads to nutrient assimilation issues so the plant grows like normal in the first year, starts stalling in the second year then declines in the 3rd year. A high CEC is only one part of the equation 