Bee Route
An environmental, emotional, and sensorial experience
Bee Route
The project aims at reintroducing native stingless bee species to their natural environment, in a preserved strip of the Atlantic Forest within the hotel premises.
The initiative offers guests the opportunity to enjoy a pleasant walk along a preserved ecological trail, where they can have contact with different bee species besides tasting unique recipes that incorporate locally-produced honey.
Get to know each of the species:
Yellow Uruçú – Bugia
Scientific name: Melipona Mondury
The Yellow Uruçú, also known as Bugia, is a species from the Apidae family and Melipona genus, found in different states of Brazil. Popular among meliponiculturists, it is recognized for its peaceful honey production, valued in the national market for its unique flavor. However its natural occurrence has been decreasing and many breeders keep it for preservation.
Yellow Uruçú Honey: High acidity, medium sweetness, light body and distinctive flavor. Rustic, with high fermentation and an alcoholic taste reminiscent of liqueur.
Pairing: It goes well with light cheeses and haute cuisine dishes, making it an ideal honey to be used in mixology.
Manduri
Scientific name: Melipona Tórrida
The Manduri is an indigenous social bee of the Melipona genus, that belongs to the Meliponine subfamily. It is also known by the names: Guarapu-Miúdo, Taipeira, Tiúba-Preta, and Uruçu-Mirim. Considered as the genetically most primitive one, it has a bifactorial genome, unlike the majority of the bees, with a trifactorial genome. Organized into workers, drones and a queen, their complete development cycle takes approximately 38 days, with an adult lifespan ranging from 40 to 52 days.
Manduri´s honey: has a highly sweet taste, is quite aromatic, presents a medium body, low fermentation and resembles the flavor of green grapes.
Pairing: Ideal for pairing with yogurts, light cheeses and as a finishing touch for sweet dishes.
Mandaçaia
Scientific name: Melípona Quadrifasciata Quadrifasciata MQQ
The word “Mandaçaia” has indigenous origins and means “beautiful watcher” (mandá: watcher / çai: beautiful). This designation refers to the constant presence of a bee at the hive entrance, acting as a keeper. It is a Brazilian social bee, also known by the following names: Amanaçaí, Amanaçaia, Manaçaia, and Mandaçaia-Grande.
Mandaçaia Honey: Low sweetness and high fermentation.
Pairing: Grilled pineapples with Mandaçaia honey, lemon zest and mint leaves make a delicious combination. Perfect for enhancing the flavor of salads, drinks and dishes in general.
Guaraipo
Scientific name: Melipona bicolor shencki
The Guaraipo is a social bee of the Meliponine subfamily, known by different names such as: Fura-Terra, Garapu, Graipu, Guaraipo, Guarapu and Pé-de-Pau. It is a very docile species, what facilitates its management.
Guaraipo Honey: It has an extremely acidic taste with subtle sweetness. It is a honey with personality, marked by its high fermentation, providing exceptional complexity.
Pairing: It´s recommended for preparations where acidity is appreciated, especially in savory dishes and drinks.
Tubuna
Scientific name: Scaptotrigona bipunctata
The Tubuna bee is part of the Trigoniformes group. Its hives can be found in hollows of thick trees, and its nest has a very typical entrance, shaped like a dark trumpet, with several keeper bees, facilitating its identification.
Tubuna Honey: It is considered one of the most appreciated honeys by consumers. It has a slightly more pronounced aroma, bringing a sweet and sour taste without being excessive. Its flavor varies according to the flowers, providing a unique experience with each tasting.
Pairing: It is ideal for finishing sweet dishes and accompanying salads.