We’ve known Jorge Mendez for over a decade. His farm being quite near our own, we visit his family at Finca El Apiario multiple times per year. One one such visit six years ago, our group marveled over home-baked bread with honey from Jorge’s farm. We were enraptured. An idea buzzed among us, and then stuck: to support alternative revenue streams for coffee producers like Jorge, by connecting roasters with the delicious honey already produced on farms. El Apiario was the first honey we shared with the world.
For many years, we’ve partnered with Jorge Mendez for his coffees: El Panal, Gorioncillo, and Las Huellas. Each year his coffees are some of our sweetest, with characteristic candy bar and winey acidity. 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.