SOUTH AFRICA | ZA1, Cosmos | ZA2, Buffalo Thorn | ZA3, Boland Fynbos & Buchu | ZA4, Citrus | ZA5, Aloe Davyana | ZA6, Protea Mundii & Fynbos | ZA7, Northwest Province Bushveld Honey | ZA8, Overberg Fynbos | ZA9, Yellowbox Eucalyptus | ZA10, Alewynspoort Multi-Flora | ZA11, Cat Thorn (Drogie) E. Cape | ZA12, Tsitsakamma Fynbos Honey |
ZA2, Buffalo Thorn Honey
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The honey
Buffalo Thorn honey variety is one of South Africa’s most sought after honey varieties. It is a luxurious indulgence, celebrated for its complexity and signature silky smooth, buttery mouthfeel . The nose is earthy and evocative, musty forest floor, and damp woodland tones before opening into fleeting vegetal nuances with a warm, malty depth. This honey carries a restrained, medium-to-low sweetness, bordering on a savoury honey, which allows its earthy and malty notes to take centre stage.
It is slow to granulate with a medium to dark amber honey which glows with a deep mauve-red radiance when caught in the light. The Buffalo Thorn tree (Ziziphus mucronata) is a hardy, culturally significant tree of Southern Africa, easily recognized by its zigzag branches with paired thorn (one hooked, one straight), symbolizing the balance between honouring the past and moving forward. Harvested by Master Beekeeper Hans Steenpoorte. Apiary location, Gauteng Provence. 2025 Harvest. This honey profile is registered by SA Honey Judges Guild in collaboration with Natasha Lyon. The beekeeping
LYON RAW curates some of South Africa’s most sought after and unique honey varieties. We support local, small scale artisanal beekeepers and showcase their premium honey harvest at Honey Sommelier and Masterclass Tastings and events.
LYON RAW is based in Johannesburg and founded by Honey Sensory Analyst Natasha Lyon. She is currently the only certified member in Africa of the prestigious National Italian Register of Experts in Honey Sensory Analysis. at LYON RAW, we share the stories of our partner beekeepers with our honey customers to help create awareness of artisanal honey production, and especially what it takes to produce this extraordinary natural slow food. |
