--- title: Tuesday, October 1st, 2019. description: In this Daily, we talk about coffee in Costa Rica for World Coffee Day. Chef Gilberto Briceño and Chef Saul Umaña have both traveled the world honing their craft in the worlds kitchens. Today, we ask image: https://thedaily.lascatalinascr.com/hubfs/Imported_Blog_Media/WhatsApp-Image-2019-09-26-at-12_38_09-PM-400x600-1.jpeg --- # Tuesday, October 1st, 2019. [mailto:?subject=I%20wanted%20you%20to%20see%20this%20site&body=https://thedaily.lascatalinascr.com/daily-october-1st-2019](mailto:?subject=I%20wanted%20you%20to%20see%20this%20site&body=https://thedaily.lascatalinascr.com/daily-october-1st-2019) [Book](https://www.lascatalinascr.com/section/booking) In this Daily: Two Perspectives on Coffee in Costa Rica for World Coffee Day Costa Rica is one of the world’s foremost coffee producing nations, well renowned for its exceptional quality and diversity of flavors thanks to its [7 distinct regions](https://thedaily.lascatalinascr.com/daily-september-18th-2019/).  Today is World Coffee day, and both [Chef Gilberto Briceño](http://instagram.com/gilbrigo) and [Chef Saul Umaña](https://www.instagram.com/saul.umana/) offered an international perspective on the many uses of coffee, their favorite aspects of the coffee flavor, and how they’ve used coffee in their own cooking.    ### Chef Saul Umaña Having trained in the Basque Country at Michelin-starred *Kokotxa* and plied his trade all around the world, Chef Saul Umaña now works as the head chef at [Ponciana](http://santarenahotel.com/dining/ponciana). His cooking draws from seasonal local ingredients, which makes the richly flavored Costa Rican coffee a versatile aspect of his cooking. ![Coffee in Costa Rica, World Coffee Day](https://thedaily.lascatalinascr.com/hs-fs/hubfs/Imported_Blog_Media/Santarena_desayuno_sylviagusan_37b-600x400-3.jpg?width=600&height=400&name=Santarena_desayuno_sylviagusan_37b-600x400-3.jpg)   **TD: How have you used coffee in your cooking in the past?**   SU: I have used coffee in various preparations. Coffee gives us many properties for flavor in marinades and at the same time to crust meats. In turn it is also a great ally in the preparation of sauces. I always remember making a beef tenderloin with coffee and orange crust that is delicious and always surprises.   **TD: What particular aspects of the coffee flavor are most interesting to you?**   SU: Coffee is a whole world of flavor, like wine. Everything will depend on the height at which it was grown and harvested, and the toaster plays an important part in the process since according to its different types of roasting it will have a different flavor. I think this makes it wonderful and very versatile.   **TD:  During your travels around the world, where have you seen coffee used in the most interesting/best ways?**   SU: During the trips I have experienced many very good uses of coffee, for example from fertilizers for crops to drinks and sweets made with coffee. But well, Costa Rica is a very good producer of cups of excellence. Here I have visited farms and I have met collectors, roasters and baristas who have provided me with valuable information on the many ways to use Costa Rican coffee.    Personally, I love a drink that I tried on my last trip to Guatemala called *carajillo* that consists of a black coffee with coffee liquor. It is a delicious drink for rainy afternoons and also a great digestive at the end of a meal. ![Coffee Beans, Coffee in Costa Rica, Ripe Coffee](https://thedaily.lascatalinascr.com/hs-fs/hubfs/Imported_Blog_Media/coffee-beans-1650788_960_720-600x400-1.jpg?width=600&height=400&name=coffee-beans-1650788_960_720-600x400-1.jpg) Ripe Coffee Beans | PC: Commons   ### Chef Gilberto Briceño Gilberto Briceño has trained in the kitchens of Spain, Brazil, and Sweden among others, including Michelin-starred *Fäviken* in Sweden. One of his goals in cooking is to take local Costa Rican ingredients and elevate them to attract people from many different countries, and one of the many products he uses is Costa Rican coffee.    **TD: Are there any interesting ways you’ve used coffee in your cooking in the past?** GB: Sí, I had a favorite meal before that was focused on the different phases of coffee ripening and roasting throughout the meal.  We had green coffee bean (unripe) for dressings and Kombucha, and we had red coffee bean (ripe) for sweets and spreads. Then we had dehydrated coffee skin in teas and cold brews. We followed that with toasted coffee (as we usually drink it), then finished with coffee desserts & sauces. We even used coffee beans to plate dishes on it, and the coffee stick as a skewer. ![Coffee in Costa Rica, Coffee Stick Dessert, Vestigio Creativo](https://thedaily.lascatalinascr.com/hs-fs/hubfs/Imported_Blog_Media/WhatsApp-Image-2019-09-26-at-12_38_09-PM-400x600-1.jpeg?width=333&height=500&name=WhatsApp-Image-2019-09-26-at-12_38_09-PM-400x600-1.jpeg) **TD: What particular aspects of the coffee flavor are most interesting to you?** GB: I love the terroir. Like in the world of wine, coffee tastes different according to the land where they grow, so you get all sorts of different flavors.  **TD:  During your travels around the world, where have you seen coffee used in the most interesting/best ways?** GB: In Fäviken, we used to end the tasting menu with Coffee from Guatemala. In Azurmendi, we used to end the tasting menu with Coffee from El Salvador. When I was in Denmark, they used to have different coffee desserts.  My favorite/creative way to use coffee is to ferment the left overs to create a "soy sauce". We use the coffee that stays in the espresso machine and age it to make the sauce, a version that is a bit more english with a strong umami flavor. Found it on the Noma Cookbook and I love the Costa Rican version.  ### Taste them For Yourself It’s possible to taste both Chef Briceño and Chef Umaña’s perspectives on cooking with coffee when [you visit Las Catalinas](http://lascatalinascr.com/lodging).  Chef Umaña’s seasonal menu at Ponciana features a coffee-stick roasted pumpkin with coriander kimchi and a preserved citrus bok choy, a dish that brings the subtle flavors of coffee stick in as a complement. Chef Briceño’s [in-home dining](https://thedaily.lascatalinascr.com/wp-content/uploads/2019/10/Las-Catalinas-Culinary-Experiences.pdf) as part of Bahía group, as well as his pop-up dinners, integrate the flavors of coffee in different ways. As a result, these regional flavors can make appearances at any point in the meal.  Just two of the many ways to experience the flavors of coffee in Costa Rica. ## See related posts ## [Sunday, August 11th, 2019.](https://thedaily.lascatalinascr.com/daily-august-11th-2019) [In this Daily: Día de la Madre (Costa Rican Mother’s Day) and the Week Ahead](https://thedaily.lascatalinascr.com/daily-august-11th-2019) [Read more](https://thedaily.lascatalinascr.com/daily-august-11th-2019) ## [Monday, November 18th, 2019.](https://thedaily.lascatalinascr.com/daily-november-18th-2019) [In this Daily: The Pura Vida Ride Paddle Battle and the Intrepid Challenge](https://thedaily.lascatalinascr.com/daily-november-18th-2019) [Read more](https://thedaily.lascatalinascr.com/daily-november-18th-2019) ## [Wednesday, August 28th, 2019.](https://thedaily.lascatalinascr.com/daily-august-28th-2019) [In this Daily: A Look at the National Parks of Costa Rica](https://thedaily.lascatalinascr.com/daily-august-28th-2019) [Read more](https://thedaily.lascatalinascr.com/daily-august-28th-2019) ## [Monday, September 23rd, 2019.](https://thedaily.lascatalinascr.com/daily-september-23rd-2019) [In this Daily: The Monkeys of Guanacaste](https://thedaily.lascatalinascr.com/daily-september-23rd-2019) [Read more](https://thedaily.lascatalinascr.com/daily-september-23rd-2019) #### Subscribe to The Blog, The Daily, The Newsletter, and more Additionally you will receive our occasional newsletter. 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