Honey is a sweet, viscous substance produced by honey bees from the nectar of plants or secretion fromplants or plant-sucking insects. Honeys from different botanical origins may vary in their chemical composition, flavor and color. In this study, Coffea arabica and Vernonia amygdalina honey of Ethiopia investigated. Moisture, sugars, electrical conductivity, ash, pH, free acidity, hydroxymethylfurfural, specific rotation, diastase and invertase activity were determined using AOAC method. Phytochemicals and antioxidant activities were determined using UV-visible spectrophotometer. Antibacterial activity determined using disc diffusion method. Sensorial analysis was done using triangle test panel. Glycemic index investigated using human model. Melissopalynology result showed thatCoffea arabica (54.4 to 94.2%) and Vernonia amygdalina (47 to 68.8%) were dominated honeys. It was found that Coffea arabica honey contain higher free acidity(33.74±5.3 meq/kg), hydroxymethylfurfural(5.6±2.52 mg/kg), Invertase activity (14.12±2.25 IN) andcaffeine(96.11±20.02mg/kg). The higher moisture (19.02±0.05g/100g), pH (4.52±0.02), specific rotation (-5.98±0.07[α]D20) and diastase (12.5±0.55˚schade) was found in Vernonia amygdalinahoney.