Coffee Blossom Honey | Otto Herrera | La Esperanza
After our debut with Coffee Blossom Honey from Jorge Mendez and we thought it would be difficult to find other honey producers but learned that while not many bee keepers are in the northwest mountains of Guatemala those who dot the mountainside are in it because they have a passion for it and are willing to do the hard work to produce a great product. It provides an additional source of revenue for many who depend on a volatile market and cyclical yields of an agricultural product such as coffee. Part of our mission is to support small producers in efforts to provide long term economic sustainability. Producing honey not only provides an additional source of revenue but it has the added value of increasing cross pollination and it is a liquid asset as a local consumable! Having an additional product that can be sold or traded locally as well as exported creates more options for a small coffee producer allowing them to become more independent and have a bright future. Our own farm Finca Vista Hermosa means “farm with a beautiful view”. Our beautiful view is of the valley where La Esperanza, or “the hope” is located.
Tasting notes: starfruit, kiwi and coffee blossom aroma. Great with granola and yogurt!
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.