Santa Rosa Valley Farms started it’s adventure in 2016. Since having a small ranchette year’s prior, it was the one thing we wanted to get back to. This time, it was taking a blank canvas of land and thoughtfully planning it out. We knew we had our work cut out for us, but it was worth the sacrifice. From pulling weeds to harvesting, it is all about good hard work.
Organically and locally operated
We at Santa Rosa Valley Farms pride ourselves on the quality of our avocados. At an average of 273 sunny days a year, growing avocados in Santa Rosa Valley is perfection. And, with the certification of CCOF, it is a gold seal to our product. We are proud of our small ranch!
Hass Avocado
The Hass Avocado is a staple avocado for commercial production all around the world because of its long growing seasons, high shipping tolerance, and efficient production. These avocados also make up to 80% of the avocados consumed across the globe. They vary in size, often ranging between 5 to 12 ounces, and have thick, bumpy, dark green skin. The flesh within the avocado is pale green and creamy in texture, the flavor is rich and nutty with a slightly sweet finish. The avocado was discovered in La Habra Heights, California, in 1925, by California postman, Rudolph Hass. However they are grown in places other than California, including Mexico, New Zealand, the Dominican Republic, and Chile.
Lamb Hass
The Lamb Hass Avocado is considered the ‘grandchild’ of the Hass avocado. Originally called BL122, Lamb Hass was named for its Hass heritage and the Lamb family, who discovered it in 1985 right in Camarillo, California, where our farms are also located! These avocados are larger than its relative, the Hass Avocado, weighing around 10 to 18 ounces. They sport a pear shape, and their skin is dark green to black, and pebbly in texture. The skin of the Lamb Hass can be easily peeled to reveal its light green flesh. Similar to Hass Avocados, the flesh is smooth and creamy, and the taste is rich and nutty.
Reed Avocado
The reed avocado is one of the most beloved avocado varieties among farmers. It is also known as one of the largest varieties of the fruit. Sporting thick, green, bumpy skin, the avocado hangs from the Reed tree, which can grow up to be 37 feet tall without maintenance. When cut into, the reed avocado’s golden-yellow flesh is exposed. The texture of the flesh is soft and buttery, and the taste is rich and nutty. The avocado is native to Mexico and Central America, and was named after the farmer James S. Reed, for finding the chance seedling on his ranch in Carlsbad, California, 1948