Raw 25lb Box

Very high quality, fresh almonds. I have been purchasing almonds from W...mans, a local chain. They were good enough, but the quality, freshness, and taste of these babies far exceeds the quality of the local chain. AND they were cheaper than the local chain. I have purchased my second bag.

Best-tasting almonds I've had! I don't know if it's just about how fresh they are or the soil is different or what, but these almond are simply better than the others I've tried from anyone else. I roast them for snacks and use them to make almond milk and almond butter. I tried switching to another brand once that cost a bit less per pound and regretted it - I couldn't get through that bag fast enough to come back to these.

I keep buying these and keep expecting to be disappointed. But so far they are always fresh, always good quality. They have a particularly nice taste and texture.

I love these California almonds. They are crisp, plump and almost sweet. I wish I didn't have to soak and dehydrate them to remove the nutrient inhibitors. I will definitely buy again.

### Why they’ve become my almond‑milk MVP* **Ridiculously creamy milk yield.** Their higher fat‑and‑protein punch (20 % more protein, 200 % more vitamin E) means one cup of nuts blends into silkier, whiter milk than the grocery‑store sacks I used before. I can even stretch the ratio to 1 c almonds : 4 c water and still get rich results—saves \$\$\$.* **Beyond‑organic growing methods.** Terra Preta biochar soils and no Class‑1 pesticides tick every clean‑eating box; I feel good scooping them into the blender.* **Estate‑grown freshness.** They arrive soft—not stale‑crunchy—which backs the farm‑direct claim and soaks in half the time for milk making.* **Lower water‑footprint bragging rights.** Gravity‑fed irrigation means my latte habits aren’t guzzling a reservoir.### Where they might crack for others* **Premium price up front.** Cost‑per‑pound is higher than bulk‑bin almonds; value shows when you get more milk per cup, but sticker shock is real.* **Slight earthier flavor.** The biochar soil gives a subtle “nutty‑plus‑minerals” note—lovely in milk, noticeable if you’re eating them plain.### Tips to get the most out of them1. **Store in the freezer** to lock in that softness without risking rancid oil.2. **Quick‑soak hack:** 20 minutes in hot water equals an overnight soak thanks to their tender interior.3. **Toast for crunch.** Ten minutes at 325 °F transforms them if you need a salad topper with bite.### Who they’re perfect for* DIY almond‑milk makers and nut‑butter enthusiasts wanting maximum creaminess and nutrition.* Ingredient purists focused on regenerative, pesticide‑free farming.* Bakers who like almonds that blend smoothly into batters and crusts.### VerdictKeeping these on subscription. Their soft texture is a feature for homemade milk (not a flaw), the nutrient profile justifies the premium, and the eco practices let me sip lattes with a lighter conscience. If you crave that snap‑crackle almond crunch straight from the bag, toast ’em—or stick with harder commercial varieties.

Superior taste and excellent quality

So good, so fresh, just delicious + and healthy!

These are the best tasting almonds. Always fresh. I love them.