Mako Farm grows up in Burlington, in the same Skagit Valley farm country that fills with tulips every April. They've only been licensed since 2023, and their flower has already earned a spot on our shelves at High End Market Place.

What got our attention was the soil.

Grown in living soil

Mako grows in living soil. We asked them about it directly, and they confirmed it.

Most grows run on bottled nutrients, fed to the plant on a schedule. A living soil grow feeds the soil instead. Compost and the microbes living in it break things down so the roots can take up what they need, and the same beds get built back up and reused from one harvest to the next. It's slower, and it asks a lot more of the grower.

People who grow this way will tell you it shows up in the jar, mostly in the smell and the flavor. You don't have to take anyone's word for that. Open a jar and decide for yourself.

What's in the jars

Mako's lineup is short and it leans loud. Some of it smells like a gas station, some of it smells like a candy shop.

Oishii is the candy side. It's Flavor Pack #7 crossed with Moonbow 112 F2, and it opens with bright lemon before the diesel and skunk come through underneath. On the smoke it tastes like sweet citrus candy with a dank finish. Oishii means delicious in Japanese, and whoever named it wasn't overselling.

Motor Breath goes the other way. Chemdog meets SFV OG Kush here, so fuel is the first thing you'll notice, with some earth and citrus hanging back behind it. The #15 on the label is a phenotype number. A grower pops a pack of seeds, numbers every plant and grows them side by side, then keeps the one worth keeping. Plant fifteen won. Go easy if you're newer to OG strains, because this one hits.

Blue Andeze heads toward berry and pine. Nobody has published its parents, and even JointCommerce's strain guide lists them as unconfirmed, so we'll leave that one a mystery.

There's a Mint Chocolate Chip in the mix too. We'll fill in its details once we know more.

Mako holds both a producer and a processor license from the state, number 436143. In plain terms, the people who grow the plants are also the ones curing and jarring them, so nobody else handles the flower between the farm and our shelf. Licenses like that are hard to come by now. The Liquor and Cannabis Board isn't taking new grower applications outside its Social Equity Program, which makes a farm this new a bit of a rarity.

What we have from Mako changes week to week, so check our menu before you come in. We're at 1924 Broadway St in downtown Vancouver, and medical cardholders get 50% off. To see what Mako is growing next, follow them at @mako_farm.nt-chocolate-chip/
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