Emerald Cake Rosin is a solventless press from De La Creme, run under a house dessert name. Buy this one on the maker and the panel — De La Creme's record is the part with a paper trail.
Who Makes It
De La Creme is a Los Angeles rosin specialist operating since 2008 — a long run in California concentrates. They publish California licenses CDPH-10004373 and C11-0001289-LIC, describe themselves as a grassroots operation, and build a rosin-first catalog with a small edibles line alongside.
How It's Made
Rosin is made by applying heat and pressure to resin-rich material with no hydrocarbon solvent. Hash rosin presses ice-water hash rather than whole flower, which usually gives a cleaner result at a lower yield; flower rosin presses the bud directly and carries more plant material through. This one is labelled rosin, not live rosin, so fresh-frozen input isn't being claimed.
Texture ranges from a glossy fresh press to opaque cold-cured badder, and none of that is a quality grade — starting material, filtration, temperature, pressure, cure, storage, and age all shape the finished jar.
The High Rise Take
Judge it on the press and the panel, not the name. Compare De La Creme's other jars on GMO Rosin and Papaya Cake Rosin, or browse the High Rise concentrate library.