Unfortunately it only says "honey" without a color designation.
Cupping notes of chocolate and brown sugar are fairly apparent
Fair enough, and thanks for checking this.
Honey processed coffee is supposed to be kinder to the environment than the more widespread "washed processed" method, (as it uses a lot less water), whereas the older, more traditional, 'natural' process method - beans drying naturally in the sun on raised beds - (which you will still find in some places such as Ethiopia), is both labour intensive and time consuming.
However, if they do not specify the 'colour' (and hence, amount of mucilage that remains - and which confers a sweetness on the roasted bean), in my experience, it is probably one of the honey processed variants with relatively little of the mucilage remaining (such as the 'white', or 'yellow' honey processed coffee, which more closely resemble a "washed process" coffee in taste profile).
Nevertheless, if I had to hazard a guess, your coffee is the 'yellow' processed, method, as this will give a taste profile and flavour sensation that is clearly that of a 'honey processed' coffee.
From what I have read, the darker colour descriptions (such as "red' and "black" honey processed coffee cherries, or beans, which refer to the darker colour of the bean), are more time consuming, and more labour intensive to produce, (and also spoil more easily), and thus, - especially the "black honey processed coffees" are more expensive to produce, and thus, tend to be produced less frequently and are harder to obtain.
