Guatemala: Finca El ApiarioThis honey comes from using the resources that are already readily available to the coffee farmers. Bees are a incredible important part of helping coffee trees to blossom and flourish. Using the honey these bees produce allows for extra income to help the farm and their employees.
Jorge’s honey is similarly big in profile, with a round brown sugary sweetness, peach and citrus, and slight vanilla undertones.
Crystalization: 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.