Coffee Blossom Honey - Guatemala

  • Raw Honey
  • Predominantly from coffee flowers
  • Tracked by lot
  • Tasting notes: a subtle sweetness with delicate lavender notes.
  • Pairs well with coffee, tea, cheese

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. 

 

Origin: Jorge Mendez

El Apiario (The Apiary)

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. 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.




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