MJBiz - July 2023 - 39

that's not trichrome-encrusted. And
then, a lot of the sugar leaf goes away as
well. We take it down pretty close to just
the bud, " Cozzolino said. " We pretty
much process that same exact way that
you would process to package smokable
flower, except instead of putting it in
flower packaging, we put it into a nylon
mesh bag for pressing. "
Press to Impress
The flower then goes to Rose's
3,000-square-foot facility in San
Francisco's Mission District, where it
is pressed. The facility also is home to
Rose's kitchen, where the edibles are
made, as well as a curing room where
the delights are cured.
For pressing, the flower is put in
35-micron bags (about the size of a
single human hair, Cozzolino said) that
can hold up to a half-pound of flower.
Rose uses Sasquatch Yeti rosin
presses of various sizes and presses at
low heat, averaging about 210 degrees,
depending on the strain. While some
rosin-makers will double-press a bag
to extract the maximum amount of
rosin, Rose does a single press to avoid
" overtoasting " the flower and creating
rosin that tastes burnt.
" We do short-duration low heat
in order to preserve the aromas and
terpenes and not toast that flower
before we cook with it, " Cozzolino said.
One pound of flower yields
60-90 grams of rosin, Cozzolino said,
adding that whole-plant pressed rosin
has the same terpene, cannabinoid and
chemical profile as the original flower.
Perfecting Recipes
After pressing, the rosin is
decarboxylated for up to a few hours,
depending on the volume; it is then
added to whatever carrier fat is going to
be used in the recipe.
One thing that differentiates Rose
Delights is that they are made with
potato starch, while conventional
gummies are made with pectin. The
difference is important, Cozzolino
Ingredients from Rose's Farm are used in the Rose Delights line of edibles. Courtesy Photos
said, because with potato starch, the
delights won't melt below 180 degrees.
Conventional gummies, he said, can
melt at half the temperature.
" Our formulation has a higher
melting point, so it's something that
you can take with you in your pocket
at Coachella and not worry about it
melting, " Cozzolino said.
Rose's recipes are unique and
high end. The apple-ume recipe,
for example, is made with " cult
classic " Bernie's Best apple cider from
Northern California, house-made ume
plum syrup and a bit of fresh-pressed
ginger juice. The mixture is infused
with rosin pressed from Sunshine
No. 4 flower.
High Energy Rose Delights are
made from house-made green juice
that includes spinach, watercress,
cucumber, lemon and pear, blended
with 90 phenotypes of the Congolese
Bubblegum strain from Purple City, a
partner farm.
" It was an exclusive collaboration for
this High Energy recipe, " Cozzolino said.
Because Rose Farm grows from seed
and not from clones, it can blend
phenotypes " to get a more robust
expression " of terpenes, cannabinoids
and other chemical compounds in
each strain.
" The purpose behind that is, yes, it's
5 milligrams of Congolese Bubblegum,
but it's a really robust 5 milligrams
because it has all the phenotypic
expressions across the 90 phenos, "
he said.
Curing the Delights
After being unmolded, the delights
are cured for six to eight weeks. Most
other gummies are cured for a few
days, Cozzolino said. The delights
are cured at room temperature on
parchment paper at Rose's kitchen in
San Francisco.
" We have a constant cycle of curing
happening at our (kitchen) facility. Half
of our facility is a curing room where
we're letting the fruit and other natural
ingredients in Rose Delights reach a
point where we're comfortable that
they're ready to package. It's always a
moving target because our ingredients
are different all the time, " Cozzolino
said. He noted that Rose Delights
makes several products that are always
available, plus seasonal offerings.
mjbizdaily.com | July 2023 39

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