This coffee is amazing and will blow your mind
I was intrigued by the honey-roasting process described here, and boy does it translate to a delicious cup! Rich toffee/caramel and roasted chestnut notes hit you on the first sip through the middle palate, mellowing to a pleasant syrupy finish. For you fellow homebrewers, think an unhopped wort of Vienna and 120°L (SRM 17) caramel malts. The caffeine high has a decent curve to it - not too fast on the uptake, assertive yet manageable, and a smooth ride down. My brewing process (posted for science, not for criticism): 40g whole beans, hand-ground coarse for French press (coarser than standard) plus a pinch of sea salt. ~700mL steam-distilled water heated to 180°F. Bloom thrice (10 second intervals between each) and steep for 10-12 minutes.