Alpine Guava

Germination usually takes 24–72 hours with steady warmth and moisture. Use a paper towel or starter plugs and plant once the tap root appears.

A light loam or quality peat-free mix with good drainage suits Alpine Guava. Ensure the medium holds moisture while draining excess to avoid root issues.

Switch to 12/12 after a healthy vegetative period of four to six weeks for a standard finish. Longer veg gives bigger yields but needs more time under lights.

Water thoroughly and then wait until the top few centimetres dry before the next feed. Check pots by weight to prevent overwatering, especially in small containers.

Topping and low stress training open the canopy and boost side bud growth. Screen of Green works well indoors to even out light distribution.

Keep good airflow and avoid overly dense canopies in the final weeks. Reduce humidity and remove weak lower growth to limit mould risk.

Raise phosphorus and potassium while keeping nitrogen moderate as flower develops. Use bloom-specific feeds and follow label rates to avoid nutrient lockout.

Aim for mostly cloudy trichomes with some amber for a balanced effect. Early harvest gives brighter notes; later harvest increases body and depth.

Dry in a dark, ventilated room at 18–21°C with 45–55% humidity for up to two weeks. Cure in sealed jars for two to four weeks, burping regularly to develop flavour.

It can finish outdoors in sheltered, sunny spots and with greenhouse support. Give plants as much light as possible and protect them from heavy autumn rain.