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The farm, Campo San Luis,  it is ran by Francisco Tapia, Sr., 62 and Francisco Tapia, Jr., 29. Francisco, Sr. is an agricultural engineer and his son, Francisco, Jr., recently graduated from the University of Monterrey(I.T.E.S.M.) in Monterry,N.L. with a degree in Industrial Process and Systems Engineering. Francisco, Jr., and his father are blessed with a growing environment that many organic producers can long for. The farm is situated on the coast of Sonora, a few miles inland from the Sea of Cortez. The sea moderates the extremes temperatures of the Sonoran Desert. They have over 4,000 acres and over 90% of this land has not been farmed but set aside in its natural state for wildlife to enjoy. The production area is surrounded with wilderness on three sides, eliminating the whitefly and viral plagues that many organic growers and conventional growers are challenged by on the West Coast of Mexico. The water is supplied by two deep wells. The water is low in sodium and the water table is stable due to the extremely large water shed adjacent to the farm.

The bounty from the Tapia farm include, Sangria watermelon, Galia and Honeydew melons, Acorn, Spaghetti, Cabocha, Delicata and Butternut squash for Fall and mixed melons, watermelons cucumbers and zucchini for the Spring. Flame grapes for the early Summer market.