Most of our team members have 20 to 30 years of experience in the same orchards. Their unique technical and institutional knowledge allow us to hand prune each tree to an excact standard for each variety we grow and site we farm. We hand thin each tree to a secific crop-load after the hail and freeze window has passed. This thinning pass serves as the first quality selction. Modern orchards are mechanically pruned and non-selectively thinned while the fruit is still just a flower with machines or chemicals.

We farm decades old orchards, planted with varieties that were bred in an era where only quality mattered. To propogate newer plantings, we collect cuttings off trees selected from old orchards or heritage trees with a consistent pattern of flavor quality. Other growers don't have access to our heritage selections. Modern selections are bred purely for aesthetics, ease of growth, and durability in the supply chain. We run the other direction.

We are one of the last operations that hand harvest AND GRADES each piece of fruit. First in the spring when flawed fruit is dropped off the tree in thinning pass, a second time when selected for harvest. Then third when graded in the packing facility, and for a final time when the box is sealed. Any ripe fruit that doesn't make the standard of perfection is donated to the Placer Food Bank.

Most of the commercial markets and professional chefs that work with our product have done so for decades and have an exclusive in their respective markets. We started small, as did they, and we have grown our reputations together. These close relationships have allowed us to retain a strong feel for the marketplace and forces us to take that feedback, and get better everyday