I’ve had it a number of times both in the states and in SE Asia. It’s different but it is really good. Like yeah it is a different coffee and if you judge it to the same criteria as a coffee style that it isn’t, of course it will fail. If a “good coffee” needs to be aggressively acidic with strong notes of papaya, pineapple, Maracuja…this is not that. It is very smooth and subtle and that is what makes it nice and different.
There is a lot of good books (or audio books) I could suggest. This has been also a interest in mine. The reasons are different and also the same. Many of the top comments touch on some of the points.