What's honey process?
The process for coffee is how the farm or mill handles the bean and the cherry. Most coffee beans are removed from the cherry, all of the pulp is washed off, then the beans are fermented. This produces so-called "regular coffee" flavor.
By contrast, there's a natural process where the bean is left in the cherry to ferment in the fruit. When it's soft enough to remove, the beans are dried and shipped out. This produces a fruitier flavor, but can have extra fermented flavors like kombucha.
That's where we get the Goldilocks processing method called honey process. For this, some of the cherry pulp is left on the bean to ferment. This obviously creates a sticky glaze that resembles honey, but there's no actual honey involved. Flavors you can expect from this process are more fruit without the extra fermented flavors.
What's Swiss Water Process?
Swiss Water Process is a chemical free method of removing caffeine from coffee beans. Many methods out there involve chemicals such as methylene chloride, which is considered harmless by the same agencies who said DDT was harmless.
Water processed decaf will still retain its original flavor characteristics as it did before removing the caffeine.
Should I freeze my coffee beans?
I recommend against freezing your coffee beans simply because of the risk of frost buildup on the package. All it takes is for the door to be left open ever so slightly and the entire compartment is covered in ice crystals. That moisture will ruin the beans.
The same risk exists with putting them in the refrigerator as well. Ice buildup isn't so bad, but all it will take is to place a steaming hot container of soup to cause condensation to buildup.
Perhaps if you transfer it to a vacuum sealed container, but why let your coffee sit so long before drinking it?
Can I use my beans right away?
Roasting coffee beans generates CO2 as a by product of all the chemical reactions taking place. The gas is trapped inside the beans and will mask the flavors and aromas. It doesn't hurt anything, but you will miss out on some of the wonderful characteristics your beans might have to offer.
There's no set time frame as to how long the beans need to rest, but the rule of thumb is the lighter the roast, the longer the time needed to develop.
How long will my beans last?
Roasted coffee technically doesn't go bad, but it will lose its characteristics after a couple of months. Darker roasts will begin to dull after about a month or so while light roasts can last a couple of months. This is also assuming you're leaving the coffee whole bean and grinding it as you need it.
What you can expect when your coffee is fading is fruity characteristics are the first to fade. Everything else will fade after a while as well, leaving you with coffee that tastes like everyone else's.
If you have a super dark roast, (as in darker than anything you'll get from me), you might encounter a fishy odor when you open the bag. This is from the oils in the coffee going rancid, which only happens when they're heated to extreme temperatures.