Medronho honey in mid-October — dark, bitter and it barely spins out. Is that just how arbutus is?

Alentejo, sixth year. The strawberry trees are flowering in the hills behind me and I moved six hives up there three weeks ago, mostly out of curiosity — medronho honey sells for a lot in the right shops and I wanted to know why. First extraction was yesterday and I now understand part of the price. It's very dark, almost the colour of strong tea, and the taste is properly bitter — pleasant bitter, like an amaro, but nothing a customer expecting orange blossom would accept. And it does not want to leave the comb. I spun it warm and still had frames with cells half full, and it was granulating in the settling tank within two days with a gritty texture. Questions for anyone who has worked with arbutus, and honestly anyone who has worked with any bitter late-autumn honey. Is the slow extraction normal or is my honey too cold and too far crystallised by the time I get to it? Is there a trick to how soon after capping you need to take it? And how do you sell it — do you lean into the bitterness on the label or do people need to be warned?