Tucked in Hood River Valley, our high-elevation orchard produces cherries that are big, sweet, and full of flavor. We planted our very first tree in 1993, the same day our youngest family member was born — and we’ve been growing with care ever since.
Growing
While most growers aim for 10 to 15 tons per acre, we harvest about half that giving each cherry more nutrients, attention, and flavor. And we’re not doing it alone.
Many of the folks tending this orchard have been with us for decades. They’ve grown alongside the trees, and like family, they’re part of everything we do.
Nurturing
We let our cherries stay on the tree longer until they hit at least 21 brix. (The industry starts picking at 15.) And that extra time makes all the difference.
Thanks to our high-elevation orchard, our cherries ripen late in the season. Slower, sweeter, and worth the wait.
Packing
Right here in the Hood River Valley, our family runs the packing house, just a short trip from the orchard itself.
We handle every cherry with the same care that we use to grow them: gently, thoughtfully, and never rushed.
Delivering
Our job is simple, deliver cherries that taste like they just came off the tree. Firm, sweet, and full of flavor. Around here, we’ve got a saying: “No cherries left behind.”
That means every cherry we pick finds a purpose, whether it’s in a box, a jar, or a neighbor’s hand.
From Our Family To Yours
Some folks in the industry think we’re crazy for making cherries this way. Honestly, we’ve had those days too. But when you taste what all that patience produces? You’ll understand exactly why we do it the hard way.
