What's your current go-to strain, and why?
Attach pictures if you have them.
Cheese from a legal grower and provider in Sitges, Barcelona.
Hoping to have a lot of pictures and information from different strains when i get back home! It's just plain awesome down there, like going to a candy store for adults 😜
currently sour urkle
smooth taste, and medium dosage allows me to work like a champ.