quince evil (the taste was described by someone who had never tasted quince)
grapefruit "sourness" (more like sweetness=bitterness=sourness)
decaf (definitely, because it's no longer coffee)
excessive processing to the point that it is no longer coffee
such a high intensity of aroma and flavor that it is practically undrinkable
The aroma will linger in your grinder long after you have finished grinding.
Due to its processing, it is a histamine trigger/bomb.
Recipe
If you really want to drink it, first make sure you're not allergic to mold and fermented stuff. If you happen to have MCAS or histamine intolerance, you probably don't drink coffee or decaf anyway, but just to be safe, don't try it, or they'll take you away. This is literally a histamine bomb.
Otherwise, you can prepare it however you want; it will probably taste the same even if you pour warm beer over it.
At first taste, you may think it's really intense, but it's quite drinkable. With subsequent sips, you'll probably find that it's not actually very good. If you manage to finish it, the last cold sip, which tastes and smells like soy sauce/miso, will probably finish you off.
It's not "natural" processing, at least not in the sense of classic natural processing. Rather, it's "naturally" fermented for about a month and a half somewhere in the shade to make it extra extra long. Then, at some point, it underwent thermal shock, which brought out the main flavor by about 1000% and rem...Moreoved any other flavors it might have had. The rest was finished off with ethyl acetate, so it no longer tastes like decaf or coffee. To be honest, I don't even mind that it's so absurdly exaggerated, but rather that they claim it's "natural" processing and that it has an SCA 87. No way.
I also like BOO! infusions and similar things, sometimes, when they're done well. But this is just an overly processed something that's undrinkable.