Kumaon, Uttarakhand
Wild Himalayan Blossoms
Batch No. 001
Raw Honey · Single Origin

From the Kumaon hills.

Kaafal is raw honey harvested from wild Himalayan blossoms in the forests of Kumaon. Small batch, unfiltered, and hand-bottled — nothing added, nothing taken away. The way the mountains intended it.

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RAW · UNFILTERED · SINGLE ORIGIN · KUMAON · Kaafal Raw Honey jar
Raw & Unfiltered Wild Himalayan Blossoms Hand-Bottled Single Origin Glass Only No Additives, No Preservatives Small Batch Harvested Kumaon, Uttarakhand Raw & Unfiltered Wild Himalayan Blossoms Hand-Bottled Single Origin Glass Only No Additives, No Preservatives Small Batch Harvested Kumaon, Uttarakhand
The Collection

Three honeys. One mountain. No shortcuts.

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N° 01 Bestseller KAAFAL RAW · PURE Wildflower Kumaon hills. RAW · 500g

Wildflower Honey

₹899

From the wildflower meadows above 1,800m. Golden, complex, with notes of mountain herbs and a lingering floral sweetness.

500g · Glass
N° 02 KAAFAL RAW · PURE Litchi Kumaon hills. RAW · 500g

Litchi Honey

₹999

Pale gold and intensely aromatic. Harvested during the brief litchi bloom in the foothills. Light, floral, with a gentle perfume that doesn't quit.

500g · Glass
N° 03 Limited KAAFAL RAW · PURE Multifloral Reserve Kumaon hills. RAW · 500g

Multifloral Reserve

₹1,199

Our once-a-year batch. A complex blend of alpine blooms harvested across a single season. Dark, resinous, with notes of dried fruit and forest floor.

500g · Glass
Kaafal label design
Our Story

Born in the hills, honest about it.

Kaafal takes its name from the wild Kafal berry — a fruit that grows only in the Kumaon Himalayas and has no exact English translation. Like the berry, our honey belongs to a place. It doesn't travel well on paper. You have to taste it to understand.

We work with a small network of beekeepers in Uttarakhand, all above 1,500 metres. The hives follow the blossoms. The harvest is coarse-strained at room temperature and bottled within the week. No heat. No blending. No additives. No preservatives. Every jar is a record of one season, one hillside.

100+
Hive Colonies
1,500m
Min. Altitude
0
Additives Ever
From Hive to Jar

Four steps, and we stop there.

01 — Forage

Wild blossoms

Our bees range across uncultivated Himalayan hillside — wildflower meadows, oak and rhododendron forest, litchi groves in the foothills. Each landscape leaves its signature on the honey.

02 — Harvest

Once the comb is ready

Frames are lifted only when fully capped. We never strip a hive bare. The bees always keep enough — everything we bottle is genuinely surplus.

03 — Strain

Cold & coarse

A single coarse strain at room temperature. Wax is removed, nothing else. Pollen, enzymes, and propolis all stay intact — the markers of real, raw honey.

04 — Bottle

Glass, by hand

Each jar is filled, capped, and labelled by hand within days of harvest. No warehousing, no middlemen. What reaches you is as alive as what left the comb.

I've tasted honey from across India. Kaafal is the first one that made me stop and think — where has this been all my life? You taste the altitude in it.
Priya Kapoor · Food & Travel Writer, Condé Nast Traveller India