Picos de Europa, Unesco protected area where Leif's Bees are.
Opening and inspecting all the frames.
Björn (Bear is Swedish) is our biggest honey-lover. Every year we're finding empty hives...
“Honey cultivated in optimal conditions with respect for bees, humans and nature - extracted using gentle techniques which results in a honey in its richest and most pure form.”
Leif’s wild honeybees live on private land in the European Peaks, a UNESCO-protected natural heritage site on the Atlantic seacoast in Northern Spain. This special location provides pure, clean ozone-rich air and nutrient-dense soil. The bees feed on the nectars and collect the pollens of wildflowers native to its pristine natural surrounding.
Honey is procured by a traditional Scandinavian technique of cold-pressing the comb. The final product is unfiltered, leading to honey in its optimal form: pure, rich, raw, and nutritionally dense.
Through gentle, respectful beekeeping practices, 20% of the honey and comb is left for the bees’ nourishment during the colder winter months.
Leif is directly involved in the entire process, ensuring maximum integrity of his high standards for ethics and purity.
The downside of modern beekeeping practices looks like this:
Bees are fed sugar-water instead of their own honey.
In order to combat the bacterial growth that occurs in the beehive as a result of reusing honeycombs, bees are given antibiotics.
Honey, including ‘raw’ honey is collected through a centrifuging process which requires heating the honey to 50-60 degrees Celsius and which leads to filtration of the honey – compromising greatly on the potential health benefits of the honey.
Honey that is procured through centrifuging - which is often labelled as raw or cold-pressed honey - goes through a process of spinning the comb to collect the honey. The intense spinning causes oxidation to take place – which leads to the beginning of bacterial imbalance in the comb. The comb is then recycled – in order to maximize the ‘efficiency’ of the bees – thus they will not ‘waste’ energy building a new comb, with the purpose of making honey production more efficient. As oxidation of the comb has begun, and a bacterial imbalance is underway, bees are given antibiotics to keep the bacterial growth under control.
The empty, oxidizing cones will sit empty in the beehive for 5+ months through the winter – while bacteria grows. Efficiency-minded beekeepers typically feed bees sugar water through the winter months, rather than leaving any portion of the bees’ own honey for their consumption.