Your every sip of pure and local heirloom apple juice directly supports our joint missions to preserve Colorado’s fruit growing heritage and restore an orchard culture and economy to the southwestern region.
We work to promote fruit tree preservation through mapping, identifying, grafting, planting, documenting and connecting local resources for preservation.
By providing mobile juicing services to area farmers, we help to build a market for previously un-harvested fruit in this very juice you drink.
Thank you for your support. Together we are the dedicated CORE keeping Colorado “Orchard County”.
Montezuma Orchard Restoration Project Apple Core Project
Ingredients: Pasteurized, unfiltered apple juice Processed and Packaged by: Montezuma Orchard Restoration Project Instructions: Pulp can naturally occur and may settle. Shake if desired. Two month shelf life after opening. Refrigerate after opening. Keep box in pouring position once opened to prevent air from entering the bag. DO NOT FREEZE
Married horticulturists Jude and Addie Schuenmeyer officially launched the nonprofit Montezuma Orchard Restoration Project, or MORP, in 2014 to preserve legacy apple orchards in southwestern Colorado. “You can’t drive across Montezuma County without seeing old orchards, but they’re so prevalent they start blending into the landscape,” says Jude.
Some orchards date back to the early 1900s, but the local industry withered with the ascendance of the apple industry in Washington state in the 1950s. That led to the mass production of Red Delicious and Granny Smith apples, while most of the country’s more than 15,000 heirloom varieties — the bread and butter in Montezuma County — were left to rot.
“Colorado grows some of the best-quality apples on Earth,” says Jude. “With hot daytime temperatures and cool nighttimes, there is nothing like Colorado fruit. We have really come close to losing our apple economy in this state, and it should not happen.” Read more at Colorado Biz Magazine…
For the first time since Mountain Sun Juice closed its Dolores doors 14 years ago, local apple juice shipped out of Montezuma County in October, 2016. Montezuma Orchard Restoration Project produced and sold 2,200 gallons of Montezuma Valley Heritage Blend raw apple juice to hard cider makers in Denver, Boulder and Cortez. MORP used proceeds to purchase local heirloom apples, engage Montana’s NW Mobile Juicing, lease cold storage and processing facilities, ship juice and coordinate the project. Funded in part by a recently awarded USDA Local Food Promotion Program grant, MORP undertook this project to evaluate whether mobile juicing can help fruit growers reach juice markets. With the preponderance of juice apples in our orchards, market opportunity exists not only for hard cider, but for our fresh juice as well. Wouldn’t it be great if local apple juice could again be available in our own community?
In order for Ryal Schallenberger of Montana’s Northwest Mobile Juicing to bring his mobile juice press to Montezuma County, MORP needed to guarantee we would have 800 bushels of apples to press. Knowing there was a bumper crop on the trees, and that one orchard alone could produce 800 bushels, we said sure; and when Ryal set a date in mid-October, a 12-day crash-course on juice manufacturing ensued.
MORP set a goal to pick 100 bushels a day. After our first day yielded 20 bushels, albeit with only three pickers, we got nervous. MORP put out a call to pay fruit-growers for picked and delivered apples, volunteer picking crews were organized and seven orchard owners opened their gates to mostly complete strangers. Over the course of eight days, 32 volunteers and four orchard owners picked, shook, and packed 32,000 pounds of apples. Over and over we heard old-timers recount, “on a good day, so-and-so could hand-pick 100 bushels”. We were humbled by our fruit-growing pioneers.
Picking apples was one thing. What about selling juice? How would we price juice in a market ranging from $1.50 to $9.00/gallon? Where exactly does one put 800 bushels of apples and how do they get there? Furthermore, how do we move a tote of juice weighing 2,600 pounds, and how do we get six of them to Denver? Thanks to years of getting to know old orchards, their people, and folks in the cider business, we knew who to ask. The juice sold out, and box-by-box, MORP purchased and borrowed wooden fruit crates, 20-bushel bins and milk crates. We borrowed trucks, trailers, barns, rented a loader and leased a forklift, tractor, warehouse and cold storage from Russell Vineyards to finish the job. Well, almost. There was still that question of getting 10,400 pounds of juice to Denver, after numerous unsuccessful attempts at sourcing a refrigerated truck. But as luck would have it, Lang Livestock had just purchased a truck from our friends at Geisinger Feed. They shipped the juice on an open-air flatbed at night to keep it cool. How happy we were envisioning a 75’ Kenworth semi delivering Montezuma Valley Heritage Blend apple juice in downtown Denver early the next morning. Next time, we envision the truck being full.
MORP is grateful for everyone’s generosity and confidence, and the true community effort it took to accomplish this project. Let us do it again!
Completed Needs Assessment to study feasibility of MORP purchasing a mobile press for use in our heritage orchards: