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FPL Farms LLPWild acacia, known locally as Babul or Palosa, blooms across scattered groves rather than in cultivated plantations. Beekeepers track the bloom by region and move hives to follow it, which means the harvest calendar shifts slightly every year depending on rainfall and temperature.
Once frames are pulled from the hive, honey is extracted and lightly filtered to remove wax fragments and debris, without the aggressive heating and ultra-filtration common in mass production. That's a deliberate trade-off: it means occasional small variations in colour or clarity between batches, in exchange for keeping more of the honey's natural character intact.
Acacia honey is naturally slow to crystallize compared to other varieties, so it's bottled shortly after filtering and left to settle before it's sealed into jars. Every batch is tasted before it goes out, mainly to catch anything that doesn't match the mild, floral profile acacia honey is known for.
The result is a lighter, milder honey than Sidr, better suited to everyday use in tea and breakfast rather than as a standalone treat. It's also usually the first jar we recommend to someone trying raw honey for the first time.
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