Even though Telos Hash Co. is a brand-new name on California’s rec market, they’ve already won an award for their work, something they say might have to do with their proximity to a secret city inside Mount Shasta.
A single-source hash company with about a half-acre of cultivation space in Trinity County, owner Matt Hawkins is proud to say they use all their own sungrown, living-soil flower to make this rosin. “I think some of the best hash in the world comes from material produced right here,” he told Leaf. “There’s just something about sungrown from the Emerald Triangle.” Alongside his partner Charles, the two have taken their passion for hash and jumped headfirst into the retail market.
Telos is also defined as the ultimate aim or objective. To Matt and Charles, this means that the rosin they produce is the final form of that seed they planted — the result of all that pheno hunting, cultivating and careful harvesting, brought to life in a single gram in your hands. It’s that single-minded focus that they’ve used to drive the brand along their first steps.
Telos is also the name of the secret Lemurian city said to sit near the farm where this weed is harvested for hash. Home to ancient Atlanteans, the technologically advanced civilization just might be why they won a packaging award before even hitting the market.
Opening a jar of this OZK, you can catch an immediate blast of ripe fruit and foot funk coming from this gorgeous, slightly saucy rosin. A combination of OG Kush and Zkittlez, this influential strain has been called one of the most important crosses in modern Cannabis. Taken from a cut Telos said they received from the Trinity Association in Southern Oregon, it has a beautiful color and sheen. After stirring it up, waves of sweet fruit and sweaty foot terps start to build, along with whiffs of Z.
At 500 degrees on the Toro Mini Slurper, the flavor leans much more Kush-y. You still get that footy funk and an overlayer of Z, but not a lot of the fruit. Dialing up the temperature to 550 kicks up that Z a couple notches but puts the K into overdrive, building into a strong presence on the aftertaste. If you’re more into low temps, 430 degrees offers a more layered, even mix of the aroma bursting from the jar: fruit and funk layered over a bed of Z, like an extravagant appetizer from a Michelin-starred restaurant.
This article was originally published in the June 2025 issue of California Leaf.
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