Coffee Blossom Honey

by

Editorial Policy

Published on

Last updated on

Coffee Blossom Honey

[I]t’s an exciting time for what we’re doing with honey,” Edwin Martinez, CEO of Onyx Coffee says. Martinez is the founder of Coffee Blossom Honey, the first fully traceable micro-lot, farm-direct, raw coffee flower honey.

Martinez explains that the timing is right for products with a transparent supply chain. As consumers better understand how products are processed and how they affect the ecosystems of where they’re produced, there’s been a shift toward improved education and awareness around consuming behaviors.

Coffee Blossom honey
(Photos: courtesy of Onyx Coffee.)

The honey sells in twelve-ounce jars, and can be seen adorning the shelves of roaster-retailers around the country.

Though Coffee Blossom Honey has found a fitting home in the specialty coffee community, it was a long road to get the product on roaster’s shelves.

The project started during lunch on a neighboring coffee farm in Huehuetenango, Guatemala. Martinez and his neighbors (a farm twenty to thirty kilometers away) were hosting coffee roasters from the United States, and served coffee flower honey as a dessert. The honey’s stellar quality was apparent, and ignited conversation around the logistics of importing the honey to US consumers.

Martinez bought one barrel from Finca El Apiario, the farm of neighbor Jorge Mendez, but was unable to export it. At the time, there were fewer than twenty honey exporters in Guatemala and it was difficult to get export approval. He returned the paid-for barrel of honey to Mendez and started laying groundwork to launch Coffee Blossom Honey.

Coffee Blossom Honey

Martinez began sharing the honey with his friends and colleagues in the roasting business (checking suitcases full of honey on trips back to the United States), and inviting them to visit the farms where the honey was being produced. The response was overwhelmingly positive—roasters were eager to add the product to their lineup.

Now, Martinez and his team have solved exporting logistics; they have a reliable path from the farms where bees are kept to the United States. “We’re working in the context of what we’re already doing,” he says. They’ve intentionally focused attention on their roasting partners, keeping a tight circle within the roasting community and highlighting the honey’s coffee connection.

Rachel Sandstrom Morrison is Fresh Cup‘s associate editor.

Share This Article

Rachel Sandstrom Morrison

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

Other Articles You May Like

Wage Transparency Is Possible In Your Cafe: Here’s How

What are the benefits of pay transparency, and how can cafés implement transparent pay structures without added expense or conflict? Experts from pay-transparent cafés have the answers, and they are eager to spread the…
by RJ Joseph | February 7, 2023

How To Develop A Café Menu

Building your menu with with your customers and staff in mind sets the foundation for a successful café.
by Ellie Bradley | January 26, 2023

Heavy Rotation: On Picking Music For The Café

For many café owners, music tracks are that continuous backbeat under a busy coffee business, a statement of the space, and an exclamation of the people working there. More than just a mood setter,…
by Peter Agostinelli | January 10, 2023

Is It Time to Raise Your Prices?

Coffee shops face a challenge: should they absorb the rising cost of goods or pass along costs to the customer? Here’s how business owners decide when to increase menu prices.
by Haley Greene | January 4, 2023