Good morning,
I'm writing to you today from Valencia with still-cold hands. We've just reviewed orders, and like every morning, we've gone harvesting. You know how we work. To order, from the tree to your box. And with fellow farmers from all over Spain who nurture their fields just as their grandparents did.
I wanted to tell you something interesting about kiwis. As soon as we harvest them, we take them to a cold storage room. And no, it's not for preservation reasons; it's something much deeper and more interesting.
You see, {{ data.customer.first_name }}, when harvested, kiwis are still green and hard, even if they look big and beautiful. The only way to activate their ripening is to store them in cold rooms (0–1 °C). I know what you're thinking, but no, it's not an unnatural process; on the contrary, these are ancestral techniques, but with modern tools.
This process activates internal enzymes that soften the pulp and develop its sweet and aromatic flavor. This is not achieved on the tree, but once harvested. The purpose is the same: to respect what the fruit needs and nothing more.
This routine fits our way of working. We neither speed up nor slow down processes. We simply accompany the fruit so that it arrives at your home at its best. That's why we harvest every morning according to your orders and put the produce in cold storage before preparing the boxes. It's something unique here, and believe me, you can taste it in every bite.
And yes, the cold room is not a cryogenic spa or a time capsule. It's the cool shade of August made into a refrigerator. A breather so the kiwi can be at its best.
Thank you for continuing to learn with us about what goes into every piece of fruit. If you ever have doubts about how to store your kiwis at home, write to me. Here we are, from the field to your kitchen, defending fair prices and the rhythm of nature.
A big hug and have a great week,
