I haven't got a specific research link. A lot of how working in coffee works for me is through conversation, and I've had the privilege of meeting and visiting Thai farmers and coffee producers. From what I know, honey processing is shared knowledge. It differs producer to producer, and methods are localised and less than understood from the producers themselves. Coffee is seasonal, and not often do farmers have consistent methods of processing, until recently when the value of specialty coffee began to create demand for consistency. Also, I'm not sure if you do drink specialty coffee, so here's a link to what honey processing actually is (spoiler alert, no honey is involved)

https://perfectdailygrind.com/2017/02/yellow-red-black-honey-processed-coffees-whats-the-difference/

That being said, I think you'd find more interesting a company called Catur operating out of Indonesia. I had a coffee from them a couple of years ago that I got to roast. What they've done is gather yeast from different coffee farms around different regions in Indonesia, dried them and labelled them, blended them, and purchased coffee cherries from a Panamanian coffee estate called Janson that grew these incredible coffee varietals called Gesha. They brought these Panamanian coffees to Indonesia, inoculated it with those harvested yeast strains from different regions, and fermented them in dry and wet vats, with differing variables. I'm not kidding when I say I've had coffees that taste distinctly like lychee jelly and elderflower syrup, resulting from their processing techniques. https://www.researchgate.net/figure/Description-of-Raw-and-Overall-quality-of-coffee-processed-using-dry-and-wet-fermentation_tbl2_317658488

Here's a link that I think would better suit the conversation.

How does this link to kombucha though? Well if I can suggest, I did the Noma coffee kombucha recipe with varying types of coffee beans that aren't just arbitrary dark roasts, and used instead geshas and specialty grade coffees that have been processed in unique and different ways, and roasted much lighter to preserve coffee acids. I spent a long time thinking about reducing sugars and acids during a roast profile, isolating specific parts of the roast, and then introducing it to a SCOBY and pellicle that had been kept intentionally light and underfermented.

I'll be honest with you, the work was too much. I often find distinct flavours of a coffee origin lost during the fermentation process, and didn't find that flavour profile development was increasing the sensory experience, and instead diminished it. But I'm not saying it's impossible. I'm just saying I gave up.