But let's be honest, living in Pennsylvania, I'm not going to be raising sugar cane or devoting a large amount of land to sugar beets....let alone extracting and refining the sugar. So I've been thinking more and more about honey. Although there are many people who cut our refined white sugar for health reasons, I'm coming at it from a perspective of, "how can I replace an imported product with something I could grow/harvest myself?"
At first I thought a dark buckwheat honey would be best, where the husky, slightly bitter flavor of the honey would match the coffee. This worked out OK, as the coffee's taste wasn't affected at first. After swallowing, the honey left a lingering molasses like flavor on the finish. So I switched to a lighter clover honey, which actually had an opposite effect. The coffee had a floral aroma, and honeyed taste, but the finish was the traditional taste of strong coffee.