We're trying new things and mixing them with the old things and seeing if that makes a positive impact in cup quality. Last year, we processed our coffee 14 different ways. We also collaborated with UH to isolate different yeasts found naturally in our coffee field resulting in 8 different nano lots. We selected the best two processing methods and yeasts for 2023's crop. Additionally, we are trying our hand at some soon-to-be-released co-ferments, lactic ferments, and our mainstay of anaerobic processing methods last years trials. It's pretty neat.