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That makes perfect sense to me, Mark. I tend to choose coffees for our menu that are particularly pronounced in some attribute because we are in a part of the country where specialty coffee and coffee tasting is pretty new. I find that those coffees' flavors are more easily accessible (identifiable) to our fledgling customers. For that, I am grateful. Having a bean that is full of blueberry disarms our incredulous new pre-convert and as soon as they sip it, they say, "Hey! That's blueberry!", and they have taken their first step into a larger coffee world.. So, yeah - thank you, natural/pulp natty processing. Our job (at our shop) is then to walk with that customer through the paces into an appreciation for the subtleties like balance, complexity, or fine acidity, but it has to start somewhere. I like to use nattys for that because they can easily identify something other than "coffee" and get over their doubt in their own palates enough to trust that they can take the journey at all.