Leather skin" means it's perfect for grilling whole.

I saw a video from a farm in Costa Rica where they ferment the pulp into a weird wine before they even get to the beans. The whole process is way more like making fruit brandy than just drying seeds. It's wild that we only use the pit and throw away the actual fruit part, lol. Makes you wonder how the first person even figured out roasting the bean was the good part.

Oof, that's brutal. Those courses are masters at making common sense sound like a secret. I doubt a refund is coming, but you've got my sympathy.

Honestly, that "secret blend" is often just salt and pepper because that's all a great brisket really needs.

I used to insist on hour-long panels, but our Calgary group got way more lively after cutting them in half.