Honey tastes of whatever was in flower
A hive does not make a fixed flavour. It makes whatever is around it at the time. If the eucalyptus is flowering the honey comes out dark with a resinous base; clover gives something pale and mild; if the low páramo filled with chilca it changes again. Two harvests from the same apiary three months apart may not resemble each other.
So we do not blend harvests to even the jar out. Blending is exactly what makes every supermarket honey taste the same, and the quickest way to lose the only interesting thing this product has.
Unpasteurised, and what that means
Heating honey makes it runny, keeps it looking tidy and holds it that way for months. It also destroys the most delicate aromatics, which are volatile. Ours is not pasteurised, so it is less uniform and less stable to look at.
If it crystallises, that is fine
Raw honey crystallises. It is not old, or spoiled, or adulterated — it is sugar coming out of solution, which is what sugar does. In fact a honey that never crystallises is usually a honey that has been heated.
To make it liquid again: the jar in warm water, never boiling and never the microwave. With patience it comes back; without patience you lose the thing you paid for.
Where it comes from
An apiary is a specific place, with a specific climate and a specific flora. Every honey here lists the apiary, the sector and who harvests it — not because it looks good, but because it is the only way "highland honey" means something checkable instead of being a phrase.