At Annata, our focus is on flavor and experience. Like great wine, Annata knows that time, temperature, and light in the hands of an expert makes the difference. Our cannabis is perfect alone or paired with food and drink.
Damian Magista is an entrepreneur, cannabis advocate, and deeply embedded into the Pacific Northwest culinary scene. His previous company, Bee Local, was wildly successful, changed the face of honey production, and has been featured on shows such as Bizarre Foods America, Tastemade’s Local Flight, Original Fare, and profiled in a variety of national magazines.
After leaving Bee Local, Magista was asked to help develop the branding and oversee the marketing for Annata. Recognizing the potential of the cannabis industry Magista joined the team.
Kirk Mercille grew up in the Gig Harbor and has a degree in Commercial Aviation. Mercille, after working as a General Contractor for several years, joined forces with his life long friend Chris Petrinovich to build out a fully licensed Tier 3 facility in the heart of Tacoma's Nalley Valley. With an eye towards efficiency Mercille and his build team have engineered a cutting edge vertical grow system. His system significantly increases canopy space while lowering electricity and water consumption.
Mercille's engineering acumen has catapulted Annata to the forefront of modern cannabis production.
Based in Tacoma Washington, Annata occupies an approximately 25,000 square feet in the previous home of Nalley Foods. Our facility features state of the art flower rooms, processing, extraction labs, and office space. We are proud to have implemented systems that reduce energy consumption while maintaining the high level of quality demanded by our customers.