It is always a pleasure to visit a café which also roasts its own beans. In those cases, baristas are usually well-trained to get the most out of the material at their disposal.
Honey processing is a rare occurrence, therefore it’s hard to get the hang of what makes it special. In this case, the first sips were very heavy and intense, but it grew more pleasant as it went, and we finished it before it even got lukewarm.
We enjoyed the experience so much that we decided to bring a bag home (even though I’m not a fan of omniroasts). Quite often such experiences end in disappointment, because you can’t replicate what the barista did at home, but in this case I was able to brew it just right. A very good offering indeed, not just a gimmick.
