Your delivery time may be affected by COVID-19 safety measures and high-level parcel volumes

Your delivery time may be affected by COVID-19 safety measures and high-level parcel volumes

Coffee Blossom Honey - Guatemala

  • Raw Honey
  • Predominantly from coffee flowers
  • Tracked by lot

The Coffee Blossom Honey is one of the most regulated honeys in Guatemala. To be considered honey from Coffee Pollen, the apiaries must be within 1 km of the primary nectar source and the harvest must happen right after the blossoms fall. 

Throughout the world’s coffee lands, beekeeping has been proven effective not only in providing additional sources of food and income for farmers through honey production, but in promoting coffee plant health and yields on working farms and throughout entire agricultural communities.

Origin: Otto Herrera - La Esperanza

Otto Herrera is a third generation coffee producer and has over 50 years of experience growing specialty coffee. La Esperanza Coffee Blossom Honey is an extension of the Herrera family’s legacy of quality and innovation and we couldn’t be more excited to share it with you. La Esperanza offers a complex, crystallized profile with a wild floral and citrusy aroma. Bursting flavors of red apple, kiwi and jasmine greet your first taste, followed by warm cinnamon and sweet lemonade finish. 

Origin: Jorge Mendez - El Apiario

Each year Jorge's coffees are some of the sweetest, with characteristic candy bar and winey acidity.  Jorge’s honey is similarly big in profile, with a round brown sugary sweetness, peach and citrus, and slight vanilla undertones.

Jorge started as a picker in farms in the San Pedro Necta. He saved money with his wife until he had Q500 to buy a small piece of land down by the PanAmerican highway. About 14 km away, and closer to civilization, Jorge learned the value of coffee; how to buy and sell, quality metrics, and how to grow quality coffees. He sold his property and moved back up the mountain to be back in Agua Dulce. Here he bought two small parcels and worked the land. Someone told him that having two farms apart was a waste of time so he bought the first lot where El Apiario currently is. At first coffee wouldn't grow at this elevation and he grew corn while trying many different kinds of coffees. Finally, he discovered how to grow coffees at this altitude and continued to work on quality. Jorge began beekeeping as a necessary response to the disappearance of bees on his farm, and has since harvested the honey for household and community consumption.

Origin: Letty & Lorena Perez - Finca Isnul

This honey showcases a nuance of flavour and aroma present in high elevation coffees. This delicious honey has a creamy mouthfeel while maintaining a crisp clean sweetness that leaves your pallet delighted and refreshed with tasting notes of melon, tangerine with jasmine fragrance.

This farm has belonged to the Perez family since 1940 and to the Perez grandfather since 1969. It was a small farm, but with hard work and loans, the farm became one of the biggest farms of the region with 160 hectares. Unfortunately, the grandfather passed away on March of 2015. Now his two daughters, Leticia (Letty) and Lorena Anzueto Sandoval are the new owners of the farm. The Family is working the farm with the help of the 5th generation of coffee growers. Starting the process from the ground up, they are now processing, milling, cupping and exporting the finest Guatemalan coffees directly to the best roasters in the world.

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