Originally Thay Chocolate was a very late variety, it needed more than 3 months of flowering to fully mature. After its adaptation during many years to more northern latitudes its flowering time has decreased considerably, becoming much more suitable for indoor and outdoor cultivation of many regions that before were unable.In indoor cultivation you can harvest Thay Chocolate after 9 weeks of flowering if you want it to keep all the powerful sativa spirit, a blast for a strain of these characteristics.Outdoors it is cut in mid or late October in the northern hemisphere, and mid or late April in the southern hemisphere.