We are pleased to release the H10 variety from Gaia Artisan in Costa Rica's West Valley, making this the second time Kurasu has featured coffee from this farm.

When we first introduced their coffee two years ago, we were impressed by its juicy flavors reminiscent of red apple and cherry, along with its rounded mouthfeel. This year's lot, however, is characterised by floral aromas and a slightly syrupy sweetness reminiscent of nectarine and honey. As we roasted this coffee with espresso in mind, the acidity is gentle, allowing the sweetness and texture characteristic of the Red Honey process to shine through.

We visited Costa Rica for the first time in 2026 and found West Valley to be an area particularly focused on cultivating hybrid varieties. Producers are developing new varieties through crossbreeding, searching for those best suited to the local environment in terms of both quality and productivity. It is one of the regions we will be keeping a close eye on, as we look forward to seeing how their scientific approach bears fruit in the years to come.

This farm was established by Fernando, a successful entrepreneur and coffee enthusiast. He began his career as a coffee roaster, but his passion for coffee eventually led him to establish his own farm.

He chose land in Naranjo, in Costa Rica's West Valley, and planted exclusively F1 hybrid varieties such as H10. This decision offers several advantages, including disease resistance, sustainability, high productivity, and excellent cup profiles.

Fernando's decision to take this risk has paid off, and the farm is now producing outstanding coffees that are beginning to gain recognition.

H10 (Milenio) is an F1 hybrid variety developed by crossing T5296, a rust-resistant Sarchimor lineage, with Rume Sudan, an Ethiopian heirloom variety.

At elevations above 1,300 metres, H10 has the potential to deliver both high productivity and excellent cup quality, combining disease resistance with a vibrant flavour profile.

This lot undergoes the Red Honey process, in which the coffee cherries are depulped and then dried with mucilage remaining on the surface of the seeds.

The mucilage contributes to the coffee's sweetness and fruity character, resulting in a cup that combines clarity with a rich, rounded texture.

Selva Coffee is a coffee exporter based in San Marcos, Tarrazú, Costa Rica, connecting coffee producers with roasters and importers around the world.

Working directly with producers, Selva Coffee provides comprehensive support throughout the process, from selecting coffees that meet buyers' needs to quality control and export. With its own cupping lab in Costa Rica, the company helps producers improve coffee quality throughout the year while also facilitating smooth logistics and transactions.

Selva Coffee is run by Perry Czopp, who has experience as both a roaster and barista, and Marianela Montero, who grew up in a coffee-producing family in Tarrazú. Drawing on their understanding of both buyers' and producers' perspectives, they connect each with suitable partners.

Kurasu also visited Selva Coffee in 2026, purchasing coffees through cupping sessions at their office and visits to farms in West Valley, Tarrazú, and Chirripó.