“This honey matures like wine — each batch shaped by time, forest, and the hive itself. The older honeys? Completely unique. Some even carry notes like cheese. I never imagined honey could taste this alive."
— Chef, MasterChef Brasil
Skip to product information
Jataí Gold
The Rarest Honey on Earth. From Brazil’s stingless Jataí bee
Sale price
$69.00
Regular price
$100.00
Not Manuka. Something Rarer.
Light in texture, floral in aroma, rare in both flavor and benefits.
-
Biohacker’s Choice: Naturally rich in trehalulose, a rare sugar that supports balanced blood sugar and steady energy.
-
Wellness Ritual: Alive with bioactive compounds — antioxidants, antimicrobial and anti-inflammatory properties.
-
Foodie Indulgence: A delicate tang with notes of native blossoms, citrus, and wild herbs.
-
Luxury Rarity: Produced in tiny harvests, traceable by blockchain, sourced with respect for biodiversity and local communities.
Coming Soon
Low Glycemic Response
Sweetness without the crash.
Functional Superfood
Supports gut health & immunity.
Regenerative Mission
Protects bees, forests, and communities.
Blockchain-Verified Purity
Scan your jar's QR code.
Backed by Science
Stingless bee honey contains a rare natural sugar called trehalulose, shown in peer-reviewed studies to support:
- Lower glycemic response
- Prebiotic activity for gut health
- Antioxidant and antimicrobial effects
Every Rareuma batch is lab-tested, blockchain-traceable, and rich in trehalulose, a compound that distinguishes our honey from all others.
You can read the published study here:
Trehalulose in Stingless Bee Honey – PMC7376065
Honey & Terroir
At Rareuma, terroir is not just a place. It’s a living signature.
Each jar reflects the wildflowers, soil, climate, humidity, and even the winds that shape the Brazilian biome where it was born. But that’s only part of the story.
The rest comes from the stingless bees themselves, each species bringing its own way of gathering, fermenting, and transforming nectar into something deeply unique.
The result?
A honey that tastes of where it came from.
Color, aroma, and flavor shift with each harvest, not flaws, but fingerprints of nature’s intent.
No two batches are ever the same. And that’s the beauty of it.
Rareuma isn’t honey made in a factory.
It’s terroir, bottled.
Why Is Rareuma Honey More Fluid?
Stingless bee honey is naturally more fluid than conventional honey, and that’s not a flaw. It’s a fingerprint of where it comes from.
Because these bees thrive in tropical forests, their honey contains higher natural moisture and lower sugar concentration than most commercial varieties.
Some confuse this texture with dilution.
But what you’re tasting is untouched, unheated honey in its wild state, lighter, brighter, and unmistakably alive.
It’s not just thinner.
It’s rarer.
And that fluidity? It’s part of what makes Rareuma feel like liquid gold.
Is the Acidity Normal?
Yes, and not only is it normal, it’s one of the reasons this honey is unlike anything you’ve tasted before.
The gentle acidity in stingless bee honey is a result of its higher moisture content, which allows for light natural fermentation, along with the presence of organic acids and beneficial microorganisms.
This brightness brings the flavor to life — with subtle citrus and fruity notes that reflect the native plants and biodiversity of Brazil’s forests.
What some mistake for tartness is actually a sign of vitality.
It’s a living honey.
And that tang? It’s part of the forest speaking through the jar.
Not Manuka. Something Rarer
We respect Manuka. It helped the world see that honey can be powerful.
But Rareuma begins somewhere different.
While Manuka is made by European honeybees pollinating one type of plant, Rareuma comes from stingless bees, harvesting nectar from dozens of native plants in wild Brazilian biomes.
Manuka’s potency is measured by lab grading.
Rareuma’s strength is biocultural — raw, living, and traceable to the tree it came from.
Where Manuka is monofloral, Rareuma is biodiverse.
Where Manuka is thick and medicinal, Rareuma is bright, citrusy, and ritual-worthy.
And unlike Manuka, which is now widely commercialized, Rareuma remains untouched by industry, produced in micro-lots and impossible to mass-scale.
It’s not better.
It’s just more wild.
More rare.
And ready to be rediscovered.
How to Use It (Tea, Cheese, Ritual)
Let it be more than sweet. Let it be sacred.
- In the Morning: Stir a spoon into warm water or herbal tea to gently awaken digestion and energy.
- With Cheese: Drizzle over aged cheeses like chèvre or Parmigiano — the floral tang of Jataí elevates every bite.
- On the Spoon: Savor it raw, as a mindful moment or functional ritual before meditation or meals.
- For Pairings: Try it with figs, sourdough toast, or citrus fruits — anything that invites contrast and texture.
There’s no wrong way to enjoy it.
Only slower ways, richer ways, rarer ways.
For Those Who Taste First With the Soul.
More than a sweetener. This is Brazil’s wild terroir, bottled.
Crafted by stingless bees from native blossoms and hand-harvested in micro-lots, each jar carries layered floral notes, a citrusy lift, and a silken finish rare even among raw honeys.
Perfect with cheese, figs, warm brioche or by the spoonful — no pairing needed.
Loved by chefs, gifted by connoisseurs, and remembered long after the last drop.
More Than Honey.
A Regenerative Mission.
Each jar of Rareuma supports:
- Stingless bee preservation
- Community-based forest stewardship
- Circular, respectful sourcing practices
Because taste means more when it protects what made it possible.
