Reimagining cannabis
from an evolving, regenerative
perspective.

Seasonal tangelos are juiced then mixed with chrysanthemum greens and Hallabong vinegar, a honey-sweetened vinegar made from a native Korean citrus fruit.

“This Delight is flavorful and delicious but goes beyond being tasty. Chrysanthemum and citrus are two really big ingredients used in tea in Korea, so we also wanted to highlight the healing components of food. Food as medicine is really big in Korea.”

Shop No. 2 Queens Hallabong Chrysanthemum

Sous vide Nashi and Bosc pears combined with clarified kimchi water, infused with Lemon Octane CBD flower rosin. A little sweet and a little heat, with a gochugaru coating - an heirloom Korean chili pepper flake sourced from Queens SF.

Sun-ripened ground cherries are blended with a house-made, 8 ingredient cola syrup blend of piloncillo, citrus, nutmeg, coriander, and vanilla. It’s infused with Gush Mints, an indica grown under the sun at Rose Farm and pressed into flower rosin.

Rose Farm Ground Cherries and a house-made cola syrup.

Ground cherries are less a cherry than a tropical tomato. The idea to combine them came from our friends and ongoing collaborators Chef Enrique Olvera and Huerik Palos, who wanted to evoke the experience of a coke-bottle gummy using farm fresh produce.

Deeply hydrating, healing, and calming to both skin and senses, our limited edition collaboration introduces 380mg of potent CBD flower rosin.

Mixed Citrus Oolong brings together local fruit and floral tea from SF’s Song Tea in two complementary flavors under one box: Bernard Ranches’ orange, grapefruit, and lemon with a hint of bergamont paired with Ruby Oolong tea boba.

Rose Singles. 1MG at a time. Available in Sativa and Indica.

Rose Flower is sun grown in open air and cultivated using exclusively organic inputs, never any synthetic nutrients. It exists to support regenerative agricultural systems and a network of independently owned multi-generational family farms.