Mountain honey is collected by bees at high altitudes above sea level, where the flora is different from the flora found in prairies, forests or riverbanks at elevations close to sea level. Organic mountain honey does not come from flowers. Mountain honey has its origin in trees such as oak, chestnut, cork oak or holm oak, which in the summer months or late spring, remove excess sugar-rich sap to the outside, secreting a sugary substance called honeydew that the bees collect. Mountain honey are usually less sweet than honeys from flower nectar. Organic mountain honey contains a higher concentration of polyphenol, a compound that gives it greater antioxidant capacity. Mountain honey differs from forest honey because forest honey contains flower nectar. The color of organic mountain honey is dark amber, almost black when it is liquid with at least 90mm on the Pfund scale. The dark color is provided to mountain honey by small amounts of minerals such as manganese, zinc, iron or copper. It crystallizes very slowly, taking months. Mountain honey smell resembles dry forest leaves, toasted cereals, intense and moderately persistent. Its flavor recreates wood flavor with a malted aftertaste.