The source discusses using wine-associated yeast within a honey-processing account and introduces a green-apple sensory reference. Those are different statements: one concerns a production input or method, while the other describes a perceived flavour in a particular coffee.
Ask which details the producer actually supplies about the yeast use, fermentation and drying. Do not replace missing information with a standard protocol borrowed from another lot. Likewise, a green-apple note should not automatically be interpreted as fruit added during processing.
Taste the coffee with consistent quantities and describe how acidity, sweetness and finish relate. Compare the source's references after making an initial note. A distinctive fermentation story can be informative without proving a universal sensory advantage or implying that BeanScene has tested the yeast's effect through a controlled experiment.
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A good question can make a better brew.