Our Story: Family Beekeepers of Brasso Seco, Trinidad
Established 2010 · Trinidad & Tobago
The Founders
There is something unique and special about locally produced honey, and local artisans Dereck and Jo Lee Herbert’s love and passion for their brand of HerbWai Honey is truly amazing.
Since 2010, they have cultivated apiaries across Trinidad’s diverse landscapes, from the misty Northern Range to the sun-drenched southern savannahs, each producing honey with distinct terroir characteristics found nowhere else on Earth.
Brasso Seco
Home is 14 Rainforest Ridge, Brasso Seco: a village in the rainforest foothills of Trinidad’s Northern Range, about 45 minutes from Arima. It’s where our family apiary sits, where visitors come for tastings, and where every order starts.
The Name
HerbWai is a coming together of two great ancestors, “Hèrbert” and “Lee Wai”. Each name carries deep meaning:
- Herbert:
- Illustrious warrior. Bright.
- Lee:
- Clearing. Meadow.
- Wai:
- Masculine. Strength.
A meshing of both names is representative of strength, health, and hardy in constitution, the same with the quality of HerbWai Honey.
The Bonsai Logo
Bonsai is the ancient Chinese art form of growing small trees, which began over 1,000 years ago. The heart of bonsai remains rooted in traditional ideals: patience, care, and the nurturing of something precious over generations. Like the bonsai master who tends to each branch with intention, we approach our honey with the same reverence and dedication to craft.
What “artisanal” and “unpasteurized” mean for us
Unpasteurized
- Never heated above natural hive temperature, around 35°C. Commercial honey is often heated to 70°C or more.
- Never filtered beyond simple straining, so pollen, propolis and enzymes like diastase and invertase stay in.
- We simply spin the frames and bottle the liquid gold. Nothing is added.
- That’s why our honey can look cloudier and crystallize sooner. It’s a sign it hasn’t been processed, not a fault.
Artisanal
- Family-run since 2010, from registered apiaries (No. 1577 and No. 1610).
- Single-origin: each region’s honey is kept separate and labelled with where it came from, so Paria, Toco, Savana Grande, Camparo, Biche each taste of their own flora.
- Small batch and seasonal. When a region’s harvest is gone, it’s gone until next season.
In the press & at events
Press · November 2024
Trinidad Express: “Heavenly honey!”
A honey recipe feature that calls for Herbwai Honey in its shrimp with honey drizzle.
TV & video · November 2019
Cup of Joe Caribbean: “Herbwai Honey at Cup of Joe Flavours at Fiesta”
Founder Jo Lee Herbert talks about honey and makes a honey and balsamic dressing in the Flavours at Fiesta series.
Event · October 2016
TriniCooks Artisanal Brunch: “Artisanal Sunday Brunch Series at Di Lusso Home & Cafe”
Herbwai Honey presented alongside local artisans at the TriniCooks.com artisanal brunch, as listed by TriniChow.
Writing about Trinidad food or honey? Email herbwai@netzero.com.
“The Sweetest Gift Ever”