Cherry • Milk Chocolate • Concord Grape • Honey

Origin: Sabanilla de Alajuela • Process: Natural • Varieties: Catuai, Caturra, Bourbon

Day six on December 11th. We are officially behind, caffeinated, and unashamed. Because today’s coffee is Costa Rican — and that alone buys us some grace. This one comes from the renowned Las Lajas micromill in Costa Rica’s Central Valley. Their natural-process lot, known as Perla Negra, carries the pioneering spirit of Oscar and Francisca Chacón. After an earthquake halted washed processing in 2008, they pivoted toward honey and natural methods and accidentally kicked off a whole new era in Costa Rican coffee.

We’re promised ripe berry intensity, silky texture, vanilla, dark chocolate, and honey. Sounds like dessert disguised as a responsible morning choice.

Opening the Bag: Fruit Cup Explosion

Another very light roast — the Advent Calendar’s unofficial theme. The dry aroma smells exactly like opening one of those plastic grocery-store fruit cups where all the chopped melons have been sweating into each other. Fresh, bright, juicy. Very Costa Rican.

You started at –1, but it absolutely rocketed through the machine. Pressure didn’t even hit 6 PSI. The coffee basically said, “Cute attempt.”

Dialing In: Slowly, Then Suddenly

Back to 0 for shot two. Still light, still quick. Smelled fantastic but ran like it was late for a flight.

Then –2, and finally the pressure hit a respectable ~8 PSI. Much better body. Enough resistance to feel like a real espresso instead of a polite suggestion.

You even debated going one more tick finer — the eternal espresso temptation — but decided to save that for the hot shot.

Meanwhile, your brother suggested you turn this whole thing into an ASMR podcast where people listen to the grinder and your muttering. Honestly? It would chart.

Hot Shot Tasting: Sweet, Tart, Silky

The Costa Rica opens bright and tart up front, then settles instantly into smooth sweetness. Not sugary like candy — more like vanilla bean, agave syrup, sugar water. Light, clean, silky texture.

The finish is somehow both sweet and clean. A rare combo.

Iced Americano: Front-Loaded Flavor, Honey Finish

Over ice, all the tart fruity notes jump to the front. You get a hit of grape and berry, then that unmistakable honey tone the card promises.

The finish leans toward simple syrup — sweet but smooth. It’s delicious, but you’re curious to see whether a 20-ounce iced Americano becomes too sweet by the bottom of the cup. (Highly scientific research to be concluded later.)

Verdict

A lively, juicy, wonderfully sweet Costa Rican natural that hits all the marks: tart up front, smooth in the middle, sweet at the end. The kind of cup that keeps things interesting from top to bottom — even if the bottom might be very sweet in a 20-ounce glass.

Day six done. We may be behind, but the coffee is worth savoring.