A Honey Unlike Any Other

When visitors come into our San Diego boutique or order online, many assume our coffee honey is a standard jar of honey infused with coffee. Not so. This is artisanal, small-batch honey produced by bees feeding on the nectar and pollen of coffee blossoms grown in Hawaiʻi.

We at SAVAGE BEE-CHES travelled to Hawaiʻi on one of our honey-hunting missions and were fortunate to partner with a dedicated beekeeper, Chas, who also supplies our rainforest honey. While we did experiment with coffee honeycomb, the nectar-flow from the coffee blossom crop proved too inconsistent for comb production, so we discontinued that format—but the jarred honey remains a signature for coffee lovers and honey lovers alike.

Why is it so special? Unlike most “coffee honeys” sold on the market (which are sourced from South America or more often are infused/flavored), ours is genuine coffee-blossom honey—a rare intersection of coffee agriculture and honey-bee foraging.

Coffee: The Crop Behind the Honey

Coffee’s global production & U.S. context

• Globally, the annual production of green coffee beans (in 60 kg bags) is in the ballpark of 166 million bags for the 10-year average 2015-2024. Foreign Agricultural Service+1

• The U.S. imported ~80 % of its unroasted coffee in 2023 from Latin America (principally Brazil ~35 % and Colombia ~27 %). Economic Research Service

• The U.S. coffee industry’s total economic impact in 2022 was ~$343.2 billion, supporting over 2.2 million U.S. jobs. National Coffee Association

• Although coffee is a major consumption crop in the United States, domestic production is extremely limited; commercially viable coffee cultivation in the U.S. is confined almost exclusively to Hawaiʻi (and to a much lesser extent Puerto Rico). National Coffee Association+1

Coffee in Hawaiʻi

• In Hawaiʻi, coffee production is a meaningful agricultural enterprise: in the 2019-2020 harvest the industry was valued at roughly $102.9 million, across ~6,900 acres of land. Wikipedia

• Coffee in Hawaiʻi is often grown at elevation, in the volcanic soils, under specific micro-climates—conditions rare but ideal for specialty production. Wikipedia

• Because coffee flowering in Hawaiʻi happens under those special conditions, and the area of production is limited, the blossoms from which bees forage are intrinsically rare—hence our coffee‐blossom honey is likewise rare and distinct.

Why most coffee honey isn’t like ours

Most honey that markets itself as “coffee honey” is sourced from South America (Central and South America being the dominant coffee-bean producing region). For example, Latin America supplies the majority of U.S. coffee bean imports. Economic Research Service+1
In many cases, honey in these contexts may either be from coffee-flower foraging in broad plantations, or perhaps blended/infused with coffee components to achieve a “coffee flavor”. What makes ours different is that we are intentionally harvesting honey where bees literally forage on coffee blossoms in Hawaiʻi—no infusion required.

The Agricultural Process That Makes It Possible

From coffee blossom to honey jar

1. Flowering of the coffee plants – In Hawaiʻi, coffee bushes bloom, presenting clusters of white fragrant flowers. These blossoms are the nectar and pollen source for our bees.

2. Bee foraging – Our bees (on the Hawaiʻi site operated with Chas) access the coffee blossoms, gathering nectar and pollen. Their flight paths and foraging lead them to carry coffee-blossom signatures into the hive.

3. Honey production – The nectar is converted into honey in the beehive, then harvested, gently processed (strained, stored, jarred) by our team back in California.

4. Small-batch rarity – Because the coffee blossom nectar flow is limited (both in geography and season) we produce only a very small volume of this honey, hence its exclusivity.

5. Why we discontinued comb format – We did attempt to produce coffee blossom honeycomb; however the nectar flow from the coffee blossoms in Hawaiʻi was too inconsistent (timing, yields, hive productivity) for comb production to justify it, so we shifted to the jar-only format to maintain quality and consistency.

Why beekeeping supports the entire ecosystem

• When bees pollinate coffee blossoms, they are not only producing honey—they are supporting the coffee crop itself. Our philosophy at O’Shun’s Orchard LLC and SAVAGE BEE-CHES is that pollen/nectar foraging by honeybees helps stabilize crop production, strengthens food-security for farmers, and enhances ecosystem health.

• We partner with Chas who, beyond coffee-blossom honey, also supplies our rainforest honey, which we then use in our honey soda and honey-comb products. This partnership links specialty honey and specialty crops.

Why Honeybees Matter for Coffee (and Why It Matters to You)

While the coffee plant genus Coffea—particularly the common species arabica and robusta—is often self-fertilizing, a growing body of research shows that pollinators such as bees do contribute significantly to yield, bean size, quality and uniformity.

• One experiment found that bee pollination in coffee led to a ~9 % increase in fruit set and a ~2 % increase in aroma scores (though fruit-weight was slightly lower) in a sample of 30 plants in Costa Rica. SSRN+1

• Another study found that insect (bee) visitation contributed about 26.9 % of yield in coffee, and increased the weight of “supremo”-type beans by ~30.6 %. MDPI

• A landmark study noted that when birds and bees were excluded from coffee farms, yield dropped nearly 25 % (about US $1,066 per hectare) compared with full ecosystem service access. The University of Vermont+1

What this means for you as a coffee-lover or honey-lover:

• By purchasing honey made by bees foraging on coffee blossoms, you are supporting pollination services that help coffee farms prosper.

• The honey carries the terroir of both the coffee blossom and the bee forage landscape—so you’re tasting more than one layer of specialty: the floral signature of coffee plus the craftsmanship of small-batch honey.

• Because bee-pollination increases yield, bean size and quality, it underpins the very coffee experience you enjoy—and in our case, the honey emerges from that same relationship.

How We Recommend Enjoying It

Our co-founder Kemi Pavlocak (retired Naval Officer turned beekeeper & small-business owner) loves to use this coffee honey as a marinade for BBQ chicken—its flavor depth from the coffee-flower nectar adds layers of complexity beyond standard honey.
But for the coffee-drinker among you, here are some favorite ways to enjoy it:

• Drizzle a bit into your morning pour-over or espresso-based drink instead of sugar; you’ll experience a subtle floral-coffee blossom sweetness that complements the roast.

• Pair it with a medium-roast single-origin coffee so the honey’s signature stands out without being overwhelmed.

• Use it in a honey-syrup for iced coffee or cold brew—combining coffee blossom honey, a splash of oat or almond milk, and a hint of vanilla.

• Try it in baked goods or tea for non-coffee moments: it holds a unique profile, inviting conversation.

Final Thoughts

At SAVAGE BEE-CHES we’re proud to bring you a honey that truly matters:

• Rare (coffee-blossom sourced in Hawaiʻi)

• Authentic (not infused)

• Purpose-driven (supports pollinators, supports crops, supports farmers)

• Crafted with thought and integrity

If you’re a coffee lover—someone who appreciates nuance, terroir, specialty crop partnerships—this honey is designed for you. And if you’re looking for a gifting-option (corporate or event gifting) we believe this story resonates powerfully: honey that bridges coffee culture, bee stewardship, and artisanal production.

Thank you for journeying with us from blossom to jar. Next time you lift the lid of our coffee honey, you’re tasting not just sweetness—but a story: of Hawaiʻi coffee flowers, buzzing bees, thoughtful harvesting, and the connection between agriculture and apiary.