Same region, different results. In this episode we visit two farms in Ketama and compare directly: different genetics, different growing practices, different end product. A rare look at the strain variety possible within a single mountain region.
Farm A vs Farm B: What Is Different?
The first farm uses classic local genetics — broad-growing, resinous, proven for Ketama's climate over generations. The second has been crossing in new genetics over recent years, experimenting with higher resin yields. The result: two very different hash profiles from the same valley.
Appearance and Aroma
Farm A: classic brown-beige, earthy aroma with cedar wood notes. Farm B: slightly lighter, more aromatic, almost floral undertones. Both are sold as Ketama hash — but connoisseurs tell them apart immediately.
Yield and Economics
The classic genetics yield more per plant and are easier to process. The new genetics need more care but produce a product that commands better export prices. Economic decision vs. tradition — the tension is visible.
What You See in the Video
Direct strain comparison in the field, sieving of both products side by side, footage of the finished hash samples. One farmer explains why he stays with the old genetics. The other, why he switched.
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