Ever since I traveled to Holland as a boy, and saw how they grew flowers for the world, I was inspired by the concept of Dutch Greenhouses. Enter the current day — the concept of growing cannabis under the sun is more than just a possibility, it’s the reason companies like POSIBL exist in the first place. POSIBL is the cannabis farm of the future and engine for several of California’s leading brands. POSIBL is redefining what it means to produce the highest quality cannabis. Leveraging a state-of-art system that uses less to do more, POSIBL brings the best greenhouse technology and expertise from traditional agriculture into cannabis and pairs it with the best possible genetics to produce the perfect flower — grown in an ethical, sustainable, free of pesticide and cost-efficient way, year-round. The technology is as old as the greenhouses that I saw in Holland back in the 1970s. Growing cannabis in a greenhouse, using a mixed light supplemental system, is more than just intriguing, it’s the kind of cannabis that really gets me stoned. Not that I’ve tried the POSIBL brands yet, maybe I’ll have the chance when I’m out west again. It’s like that for me, making a laundry list of haves and have-nots. That is the question. And now, without further ado, may I please introduce Jesus Burrola, Chief Executive Officer of POSIBL. Cheers. WB
WB: Please tell me about yourself, what do you do for work? Where are you from? Live now? What did you want to be when you grew up?
Jesus Burrola: My name is Jesus Burrola, and I am the CEO of POSIBL, a grower and co-packer out of Salinas, CA. We operate a 12-acre mixed light greenhouse, and power 15 large brands in CA. I was born and raised in Mexico and lived there until I was 18. I grew up around distribution, since my father owned a distribution business, and was interested in how to streamline logistics and operations. This led me to pursue a career in supply chain management, and I ended up working for the largest building materials distributor in North America for 15 years prior to joining POSIBL. The desire to help be a part of this new industry and help shape its direction of it and help destigmatize the plant led me to join POSIBL two years ago.
WB: What are you working on right now? Do you have a six and twelve-month goal? What makes your company different from its peers?
Jesus Burrola: We have 2 big priorities.
1) The launch of our first B2C brand Humo, which is focused on representing the Latino community. Being Latinos in the space, we felt there was no brand in existence that really catered to our community, which makes up over 30% of the California population and a huge portion of the participants in the industry. We see this as an opportunity to help reduce the stigma of cannabis in our community.
2) The buildout of our new state-of-the-art greenhouses and processing facility. For the past few years, we have been working on getting a high-tech greenhouse project designed and permitted for expansion. We are, thankfully now, at the point where we kicked off construction. This project will take 14-18 months to be fully built out, but once it’s done it will be one of the most sustainable and tech-forward cannabis projects in the state.
WB: What obstacles stand in your way currently, and how do you anticipate removing them? Do you have a mentor or teacher who is valuable in your path?
Jesus Burrola: The largest challenge is the broken regulations and taxes that exist in California for cannabis operators. These in turn have created a very difficult market, where the heavy tax burden and added costs of the regulations make it extremely difficult to transition consumers to the legal market and have led to extremely low pricing for growers.
WB: Greenhouse, indoor or outdoor grown cannabis? Favorite strain right now? When you enjoy cannabis, do you have a favorite food that you prepare? What about your favorite restaurant?
Jesus Burrola: I am biased, but I would have to say greenhouse. I feel greenhouses with supplemental light are the best of all worlds, since you can incorporate the full spectrum of the sun and natural elements, but at the same time control the environment to give the ideal conditions for the plant to thrive and produce year-round. Sustainability is also important to us, and growing in a greenhouse environment allows us to reduce our carbon footprint.
My favorite strain right now has to be the Limonada. It is an energetic sativa with a citrus and sweet terpene profile.
To me, there is no better meal than authentic carne asada tacos. Being from Sonora, we take big pride in our claim to having Mexico’s best carne asada tacos. There is not a trip or visitor that doesn’t involve bringing freshly made tortillas to pair with some nice ribeye tacos and a cold beer.
WB: What is your passion?
Jesus Burrola: Apart from my family, I would say my passion is learning. I am naturally curious and coming into cannabis from the grower side has been an incredible experience. Cannabis is a fascinating plant. I get to work with a team that is extremely knowledgeable and passionate about the plant, and I learn new things every day. I am extremely grateful to be able to work with such a great group of people that truly care about growing the best possible flower.
Feature Photo Credit: Ben Lalande
Warren Bobrow has been a dishwasher, the owner of the first company to make fresh pasta in South Carolina , a television engineer and he even worked at Danceteria in NYC, then a trained chef which led to a twenty year career in private banking. A cannabis, wine and travel aficionado, Warren is a former rum judge and craft spirits national brand ambassador. He works full time in the cannabis business as an alchemist/journalist. Cocktailwhisperer.com Drinkklaus.com Instagram: warrenbobrow http://en.wikipedia.org/wiki/Warren_Bobrow