FeelHaze
Well-known member
We are now at day 90 with the GT, less than a week before harvest.
I'd like to have your insights regarding pheno identification.
Aroma is pungent and unusual. The sourness from the Thaï side mixed to the classic nutty, oily and fermented Malawi aroma results in a fruity/sour cheesy odor. When you rub the resin the smell is more like oil and exotic cured wood tho ..
Anyone familial with that dank nasty (in a good way) fermented pheno ?
I'd like to have your insights regarding pheno identification.
Aroma is pungent and unusual. The sourness from the Thaï side mixed to the classic nutty, oily and fermented Malawi aroma results in a fruity/sour cheesy odor. When you rub the resin the smell is more like oil and exotic cured wood tho ..
Anyone familial with that dank nasty (in a good way) fermented pheno ?
