Adopt an avocado tree from the farm "Hacienda Altos de Cantarriján" in Almuñecar (Spanje) and receive your harvest in the form of organic early avocado at home. José Antonio will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: Although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.
You adopt an avocado tree from our farm in Almuñecar (Spanje). The cultivation here is certified as organic by the European Union as of 2022. During the process of adoption you can choose a name which we will use to identify your avocado tree. You adopt an avocado tree of the smooth-skinned Bacon, Fuerte or Reed varieties. Bacon and Fuerte are earlier varieties that ripen during autumn, although they can be picked until the end of winter. The Reed is a later variety that is harvested from mid-spring and can last until the summer. These varieties are characterised by having a lower fat content and remaining green when they ripen. The trees were planted between the 1980s and the 2010s. The farm has quite a slope: to facilitate the cultivation of the avocados, terraces were created where they're planted. In 2019 we began the process of obtaining the organic farming label, although our family has always practised environmentally-friendly agriculture. Due to the trees' different ages, we have small trees that grow under 3 metres and over 5 metres high. Although avocado cultivation has been practiced in our region for more than 80 years, the avocado is a plant that originally comes from America. The Bacon variety gets its name from James Bacon, who was the first person to grow it in 1920 in California. The Fuerte avocado originates in Puebla, Mexico, and was given its name Fuerte, meaning "strong" in Spanish, because it resists harsh winters. In fact, it was the hardiest of all the varieties, surviving an especially tough winter in the region. The Reed avocado is also Californian and gets its name from the person who first cultivated it, James S. Reed, in 1948. Your avocado tree produces an average of 28kg of organic early avocado each season. You do not have to commit to the consumption of the whole harvest. Each season you may decide what quantity to reserve and pay the maintenance in accordance with that amount. This way you will only pay for what you consume and will be able to sell any remaining harvest to others.
During the season, you will be able to receive the harvest that you are reserving now: a minimum of 2 and a maximum of 7 boxes. Once you paid for the adoption, you will be able to plan your shipments from your user account. Shipping format: __4kg box of organic avocados __ * Bacon (September–November): more rounded shape, medium-large size, smooth skin, dark green colour that turns darker as it ripens, less fat than other varieties, ideal for making guacamole * Fuerte (October - February): pear-shaped, medium-large size, smooth and thin skin, green colour when ripe with small whitish spots, less fat, very suitable for making guacamole * Reed (April–May): round shape, medium-large size, rough, thick and hard skin, dark green colour when ripe, it has a delicious flavour and an unctuous texture that makes it ideal to prepare spreads and guacamole, larger than other varieties * Organic farming certified by the European Organic Farming label since 2022 * Picked the day before shipment at their optimal point of ripeness and shipped in a cardboard box without plastics * Our trees are not a screw factory: each fruit is unique in appearance and size * One kilo contains between 5 and 7 fruits (the box contains between 22 and 28 fruits depending on the size) * Keep them at room temperature until they are ripe, once they are fully ripe put them in the fridge to keep them longer * It is a climacteric fruit, harvested when it reaches physiological ripeness but continues to evolve after harvesting until it is ready for consumption * Important: The fruits usually arrive hard, keep them at room temperature until they reach they are ready to eat; if you receive an alread ripe piece, you can put it in the fridge or eat it straight away On an organoleptic level, the smooth-skinned varieties are very similar and have a lower amount of fat but are very tasty. They're great for making guacamole and other avocado dips. The first thing you should do when you receive the box of avocados is inspect the fruit. Some pieces might be ready, although you'll most likely have to wait a few days until they're ripe and ready to eat. The waiting time can range from three to fifteen days, depending on the ripening conditions. If you have to wait, keep the avocados in a dry place. Their ripening will depend on the respiration rate of the fruit; storing them at a higher temperature speeds up respiration and ripening. When they give slightly under your fingers and begin to release their aroma, you can place them in the fridge and eat them during the following ten days. Keep in mind that these avocado varieties ripen with green skin, so don't wait for them to turn black. You might receive some very small avocados in your box, which are hard to find in shops as they normally have no commercial value, but they're absolutely delicious! These 'baby' avocados come from flowers that failed to pollinate properly, so the fruit could fully develop. Not all boxes will have them, but if you do get to try some, please let me know what you think!
Wanneer ontvang je het?
Our region's climate means that the avocados ripen very early, and in fact these are some of the first European avocados of the season. You can receive the Bacon avocado from September onwards, followed by the Fuerte variety until February, and finally the Reed, which can last until May. The harvest of all varieties starts when they have reached the necessary fat levels that define the avocado's characteristic creaminess. The dates may vary depending on the weather.