Facts & Answers

On the sun-drenched island of Cyprus, our beekeepers follow the rhythm of the seasons and the island’s rich, diverse flora. Early spring is a crucial period, as swarming can occur and the foundation for the year’s honey is set. They rise with the sun, walking through dew-covered fields to inspect each hive, checking the queen, the brood, and overall colony health. In spring, the hives are moved to the lowlands where wildflowers and citrus blossoms flourish, producing the island’s distinctive spring honey. By the end of spring, our beekeepers collect the first harvest, taking care to leave enough honey behind to ensure the colonies can thrive.

As summer arrives, the hives are relocated to higher altitudes, where aromatic herbs such as thyme, myrofora (Cyprus lavender), myrtle, and melissohorto blanket the hillsides. Under the intense Mediterranean sun, the bees work tirelessly to gather nectar, while our beekeepers navigate steep, rocky paths, monitor hive activity, and provide water to support the colonies in the dry climate. Harvesting honey at this stage requires skill and care — gently brushing bees aside and leaving sufficient stores to sustain the hives through the cold winter months.

Autumn and winter bring a quieter pace, but the work continues. Our beekeepers clean and repair hives, replace worn frames, and check the honey reserves, ensuring the colonies are ready for the colder months. Throughout the year, they remain deeply connected to the land: moving hives across the island, observing the bees at work, and carefully managing each colony. From spring blooms to summer mountain herbs and winter preparation, every season shapes the flavour, quality, and character of honey, making each jar a true reflection of the island’s natural beauty and the dedication of our beekeepers.