There are four ways that a mill can process a coffee bean and still call it a "honey processed coffee", and they're really just a spectrum of intensities. Ranging from most similar to a natural to most similar to a washed coffee we have black honey, red honey, yellow honey, and white honey. Black honey processed beans are fermented and dried with so much mucilage intact that the dried beans come out splotchy and full of fermented sugars and fruity flavor notes, while white honey processed beans come out a ghostly parchement white. The more delicate mucilage fermentation of a white honey creates subtle sweet flavors in the resulting cup, exemplified by this coffee. There is a deep sweetness that nods to the more delicate side of the fresh fruit palette here, ironically reminding us of many fruits with "white" in their name like white grapes and white peaches.