Coffee Blossom Honey - Limited Edition

First International Honey

This is our first honey from outside the United States. Guatemala's highland coffee farms, where farmers have figured out that bees don't just make honey—they help coffee buds set properly, which means better coffee harvests. The honey is a bonus. The pollination is the main event.

What Makes Our Coffee Blossom Honey Special?

• Made from coffee blossoms, not coffee beans: The nectar comes from the flowers of the coffee plant itself — delicate and aromatic, entirely different from anything coffee-flavored. The result is a honey that pairs naturally with coffee without tasting like it.
• Contains trace natural caffeine: Coffee blossom nectar carries small amounts of naturally occurring caffeine into the honey. Research suggests this caffeine helps bees remember which flowers to revisit, making them more efficient foragers. It's a minor detail with an outsized story.
• Sourced from Guatemalan highland farms: Harvested during the brief annual bloom on steep-terrain farms where the high altitude produces concentrated, complex nectar. The remote locations limit how much can be harvested each season — which is why this is a limited edition product.
• Raw and minimally filtered: No heat processing, no added flavors. Extra light amber in color, smooth in texture, pours easily into hot or cold drinks.
• Star K Kosher Certified: Meets kosher standards.
• May crystallize over time: That's what raw honey does. Warm the jar in hot water to bring it back to liquid.
• Supports coffee farming families: Bees collecting nectar from coffee blossoms also pollinate the flowers in the process, helping coffee cherries set — which means better yields for farmers whose livelihood depends on the harvest. The honey is a secondary crop, but an increasingly valuable one.

This one moves when it's in stock — order while it's available.

How to use: The most obvious use is in coffee: black, cold brew, lattes with any kind of milk. The honey's flavor complements rather than competes — baristas reach for it because it doesn't mask good coffee, it adds to it. Beyond the cup, it works well drizzled on toast or scones, stirred into black tea, paired with aged cheeses on a board, or eaten straight off a spoon. That last one is the best way to understand what makes it different. Let it sit and the flavor develops — floral, then caramel, then something almost spiced. Eleven ounces per jar.