Where it comes from
Five farms. Every box traced to one of them.
We buy directly from the grower and pay them within the week. No packer, no consolidator, no auction floor between the tree and your door.
Every origin, on one map.
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Redland Grove
Marcus Alvarez · 64 acres · Cert USDA-8841-FL
Three generations on the same limestone ridge south of Miami. Marcus still walks every row at first light and picks by hand into padded crates — the only way an Ataulfo reaches you unbruised.
Growing right now
Kona Cloud Farm
Leilani Kahananui · 22 acres · Cert USDA-2207-HI
Volcanic soil at 1,400 feet, wrapped in afternoon cloud. The elevation slows ripening by nearly two weeks, and that patience is the whole flavor.
Finca Mayaguez
Ramon Delgado · 108 acres
The west coast of Puerto Rico, where the trade winds break against the Cordillera. Ramon's father planted the first soursop here, and the oldest trees still out-yield the young ones.
Growing right now
Rio Bravo Orchards
Elena Sandoval · 41 acres · Cert USDA-5519-TX
The Rio Grande Valley runs hot and long, which is exactly what a papaya wants. Elena farms to a single rule: nothing leaves the block that she would not serve at her own table.
Growing right now
Verdant Row
Daniel Okafor · 18 acres · Cert USDA-7734-CA
Desert heat, deep well water and obsessive shade management. Daniel grows the varieties nobody else will risk, and sells most of them before they are picked.
Ridgeline Groves
Hana Iwamoto · 31 acres · Cert USDA-3390-HI
Windward slope above Hilo, forty inches of rain a year and no irrigation at all. Hana grows rambutan and longan on ground her grandparents planted in cane.
Growing right now
Salt Creek Produce
Wyatt Boone · 12 acres
A small block on the Peace River growing jackfruit and sapodilla. Wyatt sells everything inside a fifty-mile radius and wants to reach Miami without a packer taking the margin.
Growing right now
Tierra Blanca
Sofia Delgadillo · 77 acres · Cert USDA-6612-TX
Seventy-seven acres of citrus and papaya on the Rio Grande. Sofia has supplied wholesalers for eighteen years and has never once known who ate the fruit.
Growing right now