Artvin Honey is a natural honey produced by the Caucasian honey bee in highlands at 1,200 metres and above, in the foothills of the Kaçkar Mountains in north-eastern Türkiye. It is harvested from hives in Artvin and the highlands of Ardanuç, Şavşat, Borçka, Yusufeli, Murgul, Hopa and Arhavi between early July and mid-August.
High elevation, largely unsprayed mountain pasture and the long tongue of the Caucasian bee allow nectar collection from a broad range of flowers. The result is a mineral-rich honey with a distinctive aroma and colour. Artvin honey is not the name of one brand or one plateau: it is a shared name for honeys from different valleys and floral sources. Ask which district, elevation and harvest a jar comes from; those details say more than the label alone. See the landscapes and flora behind it in our gallery.
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How Is Artvin Honey Produced?
The season begins when colonies leave their lower wintering sites for highland pasture. At this elevation flowering starts four to six weeks later than on the plain, giving bees a short, intense nectar flow. Hives are moved to highlands such as those around Ardanuç in late June.
Harvest and Cold Extraction
Honey is harvested when at least two thirds of a frame is capped. Capping is the bees’ sign that moisture has reached maturity; harvesting by the calendar instead can leave honey at risk of fermentation. Frames are cold-extracted without heating, then the honey rests in stainless-steel tanks before being jarred. Very fine filtration is avoided because it removes pollen, an important trace of botanical and geographic origin.
The Annual Cycle of the Hive
| Period | What happens in the highlands |
|---|---|
| April–May | Colonies are strengthened at lower elevations and the queen is checked. |
| Late June | Hives move to pastures at 1,200 metres and above. |
| July | Flowering and nectar flow reach their peak. |
| Late July–mid-August | Capped frames are harvested and cold-extracted. |
| September | Hives return to wintering sites with sufficient stores left for the colony. |
That is why new-harvest honey normally reaches sale from late August onward. Honey marketed as “new harvest” throughout the year is either previous-season stock or comes from another region.
What Does Kaçkar Flora Add to Artvin Honey?
Artvin sits where the humid Black Sea climate meets Caucasian flora. The highlands support a rich diversity of flowering plants, so bees collect from many nectar sources rather than one. This produces a layered aroma instead of a single-note sweetness. Humidity keeps nectar secretion active, while the temperature difference between day and night can increase sugar concentration.
Macahel: A Genetic Centre for the Caucasian Bee
Camili (Macahel), a valley near Borçka on the Georgian border, was declared a UNESCO Biosphere Reserve in 2005. Its relative isolation has helped preserve Caucasian bees. Macahel honey is Artvin honey, but not every Artvin honey comes from Macahel; ours comes from the villages and highlands of Ardanuç. Read about the Caucasian honey bee for more context.
What Varieties Are There?
| Variety | Origin | Taste and texture |
|---|---|---|
| Chestnut honey | Chestnut forests on valley slopes | Dark, woody and gently bitter; it crystallises slowly. |
| Flower (highland) honey | Multi-floral meadows above 1,200 metres | Light amber, soft and familiar in flavour; it may become creamy within months. |
| Natural comb honey | Traditional hives | Presented in its comb, which is built by the bees and eaten with the honey. |
If you are unsure which to choose, try two smaller jars side by side. See our guides to honey benefits and Artvin honey benefits.
How Does Artvin Honey Differ from Anzer Honey?
Both are highland honeys, but they are not the same. Anzer honey comes from one plateau in İkizdere, Rize, at roughly 2,500 metres, and has a protected geographical indication. Its small production area makes it rare. Artvin honey is a broader name for honey from several valleys in one province, generally from elevations above 1,200 metres; its floral diversity and production volume are wider. In either case, the important question is whether the producer can name the harvest and the plateau.
How Can You Identify Authentic Artvin Honey?
There is no conclusive home test. Consider several signs together: natural honey can crystallise over time; a floral aroma and a thick, continuous flow are common, but laboratory analysis is the dependable method. A C4 sugar test can detect added cane or corn syrup, and pollen analysis helps establish botanical and geographic origin. Check that the label names the producer, production year and harvest area. For storage advice, read how to eat and store honey.
Where Can You Buy Artvin Honey?
You can buy Artvin honey straight from the beekeeper, with no wholesaler in between. Browse the honey we take from our own hives and from the beekeepers we work with, in Artvin's villages and highlands at elevations of 1,200 metres and above, produced by the Caucasian honey bee, on our product pages; you can message us directly on WhatsApp about harvest timing, jar sizes and shipping.
Frequently Asked Questions
What makes Artvin honey different?
Its distinctive character comes from diverse Kaçkar highland flora, elevations above 1,200 metres and the Caucasian honey bee.
When is it harvested?
Harvest normally takes place from late July to mid-August, with new-harvest jars available from late August.
Is crystallised honey spoiled?
No. Crystallisation is a natural physical change related to the glucose-fructose balance. Warm the closed jar gently in water below 40°C if you prefer a looser texture.
Sources
- UNESCO Man and the Biosphere Programme — Camili Biosphere Reserve
- Turkish Food Codex Honey Communiqué (2020/7)
- Ministry of Agriculture and Forestry, Caucasian bee conservation studies