The purpose of our research was to define the sensory properties of buckwheat honey, the less known type of Slovenian honey. Ten samples of buckwheat honey from the years 2017 in 2018 were included in the study. A panel of trained assessors evaluated the sensory profile of buckwheat honey using the quantitative descriptive analysis method. The samples were also assessed by scoring the sensory properties (appearance, odour, taste and aroma) with a system of 30 points. Sensory profile of buckwheat honey is characterized predominantly by animal aroma, followed by warm and chemical aroma. Floral aroma is present in low intensities. With a panel of consumers, students at Biotechnical faculty, samples of buckwheat honey were evaluated using qualitative descriptive analysis (CATA; Check all that apply) method. Students also evaluated sensory properties of this honey type with hedonic scales. Descriptors that were most often chosen by the students to describe the odour and aroma of buckwheat honey samples were medium intense odour and aroma, referring to dried fruit and caramel. The taste was mostly marked as medium sweet, mild to medium sour and slightly bitter. Results showed that a panel of students more often used descriptors of the floral group to describe the odour and aroma of buckwheat honey. The hedonic assessment of sensory properties has shown that the overall likeness of buckwheat honey is worse due to the unpleasant, animal-like odour.