On 4/20, the Leaf crew tried a tasty little treat that stood out among the countless bowls and joints blown with ceremonial gusto throughout the day: Highly Cultivated’s take on Candy Cartel, a cross of Sherb Cream Pie and Biscotti created by BNFNDZ, also known as Beanfiendz. So, we snagged some more and decided to share.
Modestly sized nugs make the most of their space and offer a densely trichomed surface that looks as if it’s dipped in sugar. Underneath it all, a deep contrast of purple, magenta and bright green brings a colorful pop to the coated calyxes. Cracking into the crisp, but still sticky, cure reveals a pale green interior and releases a fragrant explosion.
At first, something sweet seeps out, offering a sugary Pixy Stix sensation that slowly shifts. A creamy, fruity, fresh feeling follows — something like a cold Creamsicle on a hot day. But prepare your palate, because there’s a sharp, funky note (like a nice cheese) that finds its way to the front before melting into a creamy, lactic finish. It’s a balanced flavor that we now find ourselves craving often, no matter the mood.
Bubbling through a clean bong, this flavor follows the course that the notes of the nose advertised. It brings out that smooth, Creamsicle essence a little more. This continues to evolve as the aftertaste becomes slightly sharper and more reminiscent of the Sherb lineage that supplies a doughy, diesel delicacy.
You’ll find we don’t always talk about the effects of featured products, and that’s by design. With so many ways to consume and the intricacies of individual physiology, it’s really a personalized path that we suggest exploring through education and experimentation. But certain products pack a potency worth noting. As we found ourselves taken from the task at hand, we made a literal note to remind you, dear reader, to clear your calendar when calling on the Candy Cartel.
highlycultivated.com | beanfiendz.com | @highly_cultivated
This article was originally published in the June 2026 issue of Oregon Leaf.
View our archive on issuu.