Vlasotince · Svođe · Čemernik
You can taste the altitude.
A family apiary that follows the flow. Three times a season the hives move higher, from Vlasotince up to the slopes of Čemernik. Extracted by hand, never above 40 °C.
Index
Everything that goes in a jar.
The collection
Three honeys, three colours.
The colour follows each honey everywhere it appears. You recognise it before you read the name.
The method
Extracted flow by flow.
One extraction per flow instead of one big one at the end of the season. More work and fewer kilograms, but the jar keeps whatever the label says.
The full method and what we never do- 01We wait for the capping
Extraction happens only once the cells are capped with wax. A sign the honey is ripe, not a date.
- 02Hand-cranked extractor
A four-frame extractor. Slower, but the comb does not break, so it goes back into the hive.
- 03No pressure
Through a sieve, then left to settle for a few days. The pollen stays in the honey.
You can taste the altitude.
Six walls, a little wax, three stops.
Season 01
May lasts ten days.
Acacia flowers briefly. So we follow it uphill: when the bloom is over down below, it is only starting at Svođe. Ten days turn into nearly three weeks.





Numbers
Numbers that hold.
- 0stops in a single season
- 0extractions, one per flow
- 0the ceiling, never crossed
- 0sugar syrup during the flow
Small things from the apiary
Open a cell.
Nineteen cells, each holding one small thing from the apiary: an altitude, a month, a temperature, a word from the notebook.
0 / 19 open
All open. Now you really can take a jar.



