CONSCIOUS Cultivation techniques?
We Got 'em
First of all... Pesticides? We don't use them. We minimize and remove "bad bugs" in the garden through meticulous preventative procedures, environmental control, and beneficial/predatory insects. This is a more expensive and complicated process, but it's important and worth it. We don't want our patients to ingest poisons, and you shouldn't have to either!
We use an air exchange system, opposed to using air conditioning. One of the benefits of air exchange is that it removes CO2 from the Earth's atmosphere; air enters the garden with high PPM, and is exhausted at a lower PPM. This also means our garden is somewhat seasonal, during the summer it's much warmer, and in the winter we can make it cooler if we choose to. This proves to be a more challenging path to cultivating cannabis, but it also means our garden demands and wastes less of our communities valuable resources.
We grow hydroponically, using the best coco growing medium available. Coco, derived from coconut husks, is a completely renewable resource. Some other popular substrates, like peat moss and rock-wool, are not renewable.
We use the world's finest fertilizers. We have experience growing with organic fertilizers, and may return to all organics in the future. The truth is, using some synthetic fertilizers allows us to fine tune the fertilizer regime for each strain, perfecting each one individually. Even though we use synthetic fertilizers, we still maintain healthy bacteria often associated with organic farming. In pursuit of the perfect fertilizer regiment for each individual strain, we found that we can lower the EC and still have an equally satisfying yield and quality. This practice results in significantly cleaner run off(2-5 times) than farmers using standard/common practices can claim. In addition, double-blind testing has shown the vast majority prefer the synthetically supplemented end product.
Perhaps it is our perfectly timed final flush, or maybe our controlled drying and curing process that makes us unique. We are not fans of long, extended curing, we cut down and dry the whole plant for about one week. It is then manicured by a team of experts, and left out to breath for another four or five days. We think it smells and tastes the best between two and six weeks after the harvest.