In the mountainous region of Huehuetenango, Guatemala farmers rely on their coffee harvest to provide for their families over the entire year. The use of bees in coffee growing has been a crucial step in helping the buds set and allows for the coffee tree to blossom. Each blossom represents a coffee cherry, unique and beautiful, and also vital for the coffee farmer. These farmers position their hives within the coffee plantations allowing the bees constant access to the coffee blossom nectar. The farmers use mobile extraction processes due to the remote and sheer steepness of the terrain.
Just like with coffee the equipment and processes make all the difference. 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.
This specific honey comes from coffee/honey producer Jorge Mendez at Finca El Apiario. Jorge’s honey has a round brown sugary sweetness, with notes of peach, citrus, and slight vanilla undertones.
Crystallization: Three things make honey more likely to crystallize:
Temperature below 50ºF (10ºC) | The ratio of glucose and fructose in the honey | Pollen content
To turn your Coffee Blossom Honey back into a smooth liquid put your honey in a vessel of warm water and allow it to slowly liquify.
NOTE: Raw honey is not suitable for infants.