Kodagu, KarnatakaWestern GhatsHarvest 2026

Honey, the waythe forest makes it.

Raw, unheated forest honey from the hills of Coorg — gathered by hand with beekeeping families who know every flowering tree in the valley.

Taste the season
01 — The forest & the keepers

Forest first.
Beekeepers always.

Our hives sit where coffee estates meet evergreen hill forest. The bees forage on coffee blossom, wild shrubs and tall forest trees — nothing is planted for them and nothing is fed to them. We buy from small beekeeping families across the valley, pay per kilo at a fair, fixed rate, and only ever take what the colony can spare.

UnheatedNever cooked to make it pour faster.
UnblendedOne forest, one season per jar.
UnhurriedHarvested only when the comb is capped.

“Watch for the coffee to flower after the first rain — that week, the whole valley smells of jasmine, and the boxes grow heavy.”

02 — The honeys

Three honeys,
three seasons.

Each jar tastes of the weeks it was made in. Pick a size — we ship across India in glass jars, packed in paper.

Glass jar of pale golden Coffee Blossom honey beside a sprig of white coffee flowers
March · after the first rain

Coffee Blossom

Pale gold and floral, with a soft jasmine finish. Lovely in warm milk or over curd.

₹360/ 250 g
Glass jar of amber Wild Forest honey with a piece of honeycomb
Apr – Jun · open forest

Wild Forest

A multiflora honey from many forest trees at once. Round, warm and everyday-good.

₹320/ 250 g
Glass jar of dark Rock Bee honey with a wooden honey dipper
Winter · rock-bee comb

Dark Rock Bee

From the giant wild rock bee. Deep amber, bold and slightly smoky, with a bitter-cocoa edge.

₹420/ 250 g

Raw honey crystallises naturally in cool weather — that's a good sign. Stand the jar in warm (not hot) water to loosen it.

03 — How it's harvested

From comb
to jar, slowly.

Five steps, done by hand. No heating, no fine-filtering, no blending across seasons — so what reaches you is what the bees made.

  1. Read the bloom

    Our keepers watch which trees are flowering and leave the boxes alone until the bees have filled and capped the comb.

  2. Lift only the honey frames

    Brood frames stay in the hive. We take the outer honey frames and leave plenty behind for the colony.

  3. Uncap & spin by hand

    The wax caps are sliced off and the frames turned in a hand-cranked extractor, the same day, in the village.

  4. Strain through cloth, then rest

    A single pass through muslin catches wax bits but keeps the pollen. The honey settles for a week in steel drums — never heated.

  5. Jar by batch

    Every jar is filled and labelled with its batch number, harvest month and the area it came from.

04 — Purity

Every batch lab-tested.
Report on request.

Before a batch is jarred, a sample goes to an independent food-testing lab. We don't print badges we can't back up — instead, send us the batch number on your jar and we'll email you that batch's report.

  • Moisture — so the honey keeps well without heating.
  • Added-sugar syrups — the most common way honey is adulterated.
  • HMF — a marker that rises when honey has been heated or stored badly.
Ask for a batch report

Taste the valley.

Orders ship from Madikeri every Monday and Thursday. Write to us for bulk jars, gifting boxes or a batch report.

Write to us
Honey ValleyRaw forest honey · Kodagu, Karnataka

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Madikeri, KodaguShips across India

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