Honey processing leaves some fruit material with the coffee during drying. The name is not an instruction to add honey. The source explains the family through colour terms, which can be helpful shorthand but are not applied identically by every producer.
Read what the actual lot description says about handling and drying. Colour names may relate to different combinations of retained material and drying conditions, so they should not become a universal scale of sweetness or quality. Variety, growing conditions, storage and roast also influence the result.
When comparing coffees, keep their lot identities and recipes clear. Record sweetness, acidity, texture and finish before deciding which part the processing may explain. A thoughtful process description encourages questions rather than promising that one colour will always taste a particular way.
The conversation
A good question can make a better brew.