Untouched by heat. Unbothered by filters.
Harvested by hand from the ancient wilderness
of Kodagu — as nature always intended.
Coorg — known as the Scotland of India — cradles some of the subcontinent's most pristine forest ecosystems. Here, amid misty valleys and coffee estates, our bees roam freely across thousands of acres of untouched wilderness.
The nectar they gather from wild jamun, coffee blossom, cardamom, and endemic forest flowers creates honey of astonishing complexity — a liquid chronicle of the forest itself.
Most commercial honey is heated above 60°C — destroying enzymes, antioxidants, and the living pollen that makes raw honey so extraordinary. Ours never sees a heating element.
It is extracted cold, never filtered beyond a coarse straining, bottled immediately, and sent directly to you — preserving every enzyme, every pollen grain, every note of flavour.
Independently analysed at the Divisional Food Laboratory, Mysore — a Government of Karnataka facility — every jar is backed by verifiable science, not just a promise.
The complete official government laboratory report — every parameter, every reading, every signature — is one scan away.