Commercial D-series Grove
Rows of D200 Black Thorn (Ochee), D197 Musang King, and D214 Tupai King receive hand pollination for peak flavour and consistent drop timing.
The Orchard
Living soil, legendary tropical fruit
Our organic farm nurtures commercial blocks of D200 Black Thorn, D197 Musang King, and D214 Tupai King while funding coral reef restoration.
300 premium trees, zero agrochemicals
We cultivate on volcanic loam using regenerative agroforestry principles.
Mangosteen Canopy
Heritage trees produce snow-white arils famed for sweetness; harvested at dawn for ultimate freshness.
Tropical Companions
Intercropped banana, papaya, and pineapple provide shade, living mulch, and nutrient cycling.
Regenerative practices
Every block of the orchard doubles as living infrastructure for soil, water, and community resilience.
Soils
Biochar & sea mineral compost
Locally sourced biochar, kelp, and durian husk compost build moisture-retentive soils while locking carbon beneath the canopy.
Water
Rain-fed precision irrigation
Gravity-fed reservoirs and drip lines powered entirely by harvested rainwater, calibrated per block to avoid runoff into coastal rivers.
Biodiversity
Insect corridors & understory
Strips of flowering ginger, torch lilies, and vetiver host pollinators and predatory insects—replacing the need for synthetic pesticides.
Inputs
Certified organic only
No synthetic fertilisers, herbicides, or fungicides—only OMRI-certified amendments and biologically active teas brewed on site.
Community
Coastal harvest collectives
Monthly harvest days employ Kudat families at fair wages, with profit-sharing that funds reef ranger scholarships and seaweed co-ops.
Knowledge
Open orchard lab
Visiting agronomists, students, and chefs access soil health dashboards and trial plots to iterate regenerative techniques shoulder-to-shoulder with the farm team.
Guest-only tasting grove
Beyond commercial rows, we maintain a shaded block of rare species reserved for on-site tasting flights.
Orchard Library
Kampung durian and native species including Durio dulcis (Durian Lai), Durio kutejensis (Red Durian), and Durio graveolens ripen in micro-lots that never leave the island. Guests sample them during seasonal pairing ateliers led by our farm stewards.
Sensory Stewardship
Each tasting emphasises aroma, texture, and regenerative stories—from wild bee pollination to the cultural significance of these heirloom trees for neighbouring villages.
Wholesale & direct-to-chef
Seasonal volumes available fresh, frozen pulp, purée, and dried slices.
Durian program
D200, D197, D214 harvest
- Varieties
- D200 Black Thorn (Ochee), D197 Musang King (Mao Shan Wang), D214 Tupai King.
- Fruit profile
- 1.8 – 3.2 kg; average 38° Brix; hand-pollinated, slow-cured.
- Harvest windows
- July–September (primary) · December (secondary flush).
- Formats
- Ventilated crates, vacuum-packed pulp, IQF segments.
Mangosteen program
Heritage canopy lots
- Fruit calibre
- 60 – 90 g per fruit; 16° Brix; dawn-harvested.
- Season
- June – August with limited late flush in October.
- Packaging
- Recycled fibre trays, refrigerated pallets held at 13 °C.
- Pairings
- Custom honey, cacao, or kelulut bee collaborations available.
Farm to reef connection
20% of orchard revenue sustains coral nurseries, ocean literacy programs, and local ranger scholarships. Tours showcase how agroforestry and reef restoration co-benefit coastal communities.
