Photo: Jimi Devine
It all starts with flipping the rooms over for their next runs. This room will soon be filled with life.
Before they could fill that room it all started here in the mother plants. These plants hold Lumpy's genetics. Cuttings from here will eventually make their way to vegetation and then flower once they are properly rooted.
A vegetation room down the hall shows where the plants are beefed up before flowering.
Once the plants begin to flower the rooms are filled with the unique noses Lumpy's is known for.
A massive water system feeds the plants in each room.
The Apple Fritter was the most famous flavor over the years. But a wave of imitations has seen them work. further down the apple line to hunt new flavors.
Sour Apple Haze, as photographed here by the great Chewberto, is a favorite flavor these days for the Lumpy's team. The only nose that came close to it recently on haziness was some legit Piff we ran into last week.
The Lumpy's team explained while they could stack their drying room higher, the rolling racks allow the plant to be minimally handled as opposed to transferring to a hanging system similar to the one they have on the right.
More plants work their way to the perfect moisture level.
A neon sign glows down the hallway that connects the cultivation wing of the facility.Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.