SKU: 75544901878

Masdevallia caesia OP in vitro

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Description

Masdevallia caesia OP in vitroName: Masdevallia caesia Roezl Etymologie: caesia = blulich grau graugrn bezieht sich auf den charakteristischen, blulich bereiften Schimmer der Bltter. Vermehrung: Aus Samen; Erstbeschreibung: 1883 von Benedikt Roezl im Regel's Gartenflora (32: 342) beschrieben. Herkunft Verbreitung: Kolumbien (Endemit in der Cordillera Occidental). Standort Habitat: Epiphytisch wachsend in khlen, extrem feuchten montanen Nebelwldern der Anden in Hhenlagen von ca. 1.

Name: Masdevallia caesia Roezl
Etymologie: caesia = bläulich-grau / graugrün — bezieht sich auf den charakteristischen, bläulich-bereiften Schimmer der Blätter.
Vermehrung: Aus Samen; 
Erstbeschreibung: 1883 von Benedikt Roezl im Regel's Gartenflora (32: 342) beschrieben.
Herkunft / Verbreitung: Kolumbien (Endemit in der Cordillera Occidental).
Standort / Habitat: Epiphytisch wachsend in kühlen, extrem feuchten montanen Nebelwäldern der Anden in Höhenlagen von ca. 1.600 bis 2.200 Metern. Sie besiedelt dort schattige Standorte an dicken Ästen und Baumstämmen mit konstanter Nebelbildung und stetiger Luftbewegung.
Beschreibung & Anmerkungen: Masdevallia caesia ist eine der außergewöhnlichsten und spektakulärsten Arten der Gattung. Im Gegensatz zu den meisten aufrecht wachsenden Masdevallia-Arten besitzt sie einen strikt hängenden (pendenten) Wuchs. Die langen, fleischigen Blätter sind schmal-lanzettlich, hängen elegant herab und fallen durch ihre matte, bläulich-grüne bis graue Färbung sofort auf. Der Blütenstand ist ebenfalls nach unten gerichtet und trägt eine einzelne, relativ große Blüte. Die Sepalen sind zu einer Röhre verwachsen, laufen in lange, spitze Schwänze aus und zeigen eine faszinierende bräunlich-gelbe bis dunkelpurpurne Färbung. Die Blüten verströmen einen unübersehbaren, oft als unangenehm empfundenen Geruch, der spezifische Bestäuber anlockt.

In der Kultur muss diese Art aufgrund ihres Wuchses zwingend aufgebunden auf Kork bzw. Rinde oder in hängenden Lattenkörben gepflegt werden. Sie benötigt ganzjährig kühle bis maximal intermediäre Bedingungen, eine konstant hohe Luftfeuchtigkeit von über 75–80 % sowie eine spürbare Nachtabsenkung. Das Substrat (z. B. eine Unterlage aus Sphagnum-Moos) darf niemals vollständig austrocknen, da die Pflanze keine Speicherorgane besitzt, erfordert jedoch eine exzellente Luftzirkulation.

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SKU: 75544901878

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4.8 ★★★★★
Based on 726 reviews
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Linna
Omaha, US
★★★★★ 3
Sour moist meat
Flavor Name: Traditional, Size: 4 Ounce (Pack of 1)
I had a hankering for jerky and found biltong instead. I didn’t know what made it different, but I was willing to try. I was very surprised how moist it was!! It’s better than the jerky here. If I wanted to gnaw on leather then I’d get my belt instead of paying money for dried meat. I liked that it didn’t have sugar. However , the flavor was confusing. It was mostly sour, like too much vinegar. Other reviewers mentioned that too and I must agree. I’m not sure how it’s suppose to taste but this experience makes me hesitate buying any more.
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Reviewed in the United States on October 22, 2020
C
Verified Purchase
Charles W. Ambrose
Louisville, US
★★★★★ 5
Great taste
Flavor Name: Traditional, Size: 4 Ounce (Pack of 1)
Great taste, the right size
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Reviewed in the United States on March 25, 2026
J
Verified Purchase
Joseph Ernest
Battle Creek, US
★★★★★ 1
Rancid, Nasty, biltong shavings
Flavor Name: Traditional, Size: 4 Ounce (Pack of 1), Flavor Name: Traditional, Size: 4 Ounce (Pack of 1)
This Ayoba Biltong has an OK flavour, but the black pepper is excessive. About 20% of the shavings are rancid, which means that every 5 shaving pinch you put in your mouth is practically guaranteed to have a rancid flake. The rancid flakes are bitter. acrid and foul, and this nastiness completely overpowers the biltong flavour, even the excess black pepper taste. I believe the rancidness comes from the white bits of fat attached to the meat, but who wants to sort and clean these biltong bits? DO NOT BUY!!!! FYI - I grew up in Swaziland and Botswana, and ate pounds and pounds of biltong. I even made Biltong while deep in the Okavango Delta.
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Reviewed in the United States on February 1, 2026
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Verified Purchase
J. Johnson
Draper, US
★★★★★ 5
Flavorful
Flavor Name: Traditional, Size: 2 Ounce (Pack of 3)
Best jerky ever I love everything about it! Jeff Johnson
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Reviewed in the United States on April 3, 2026
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Verified Purchase
David A.
Birmingham, US
★★★★★ 5
Excellent flavor and texture to this jerky with no sugar makes it my new favorite
Flavor Name: Traditional, Size: 4 Ounce (Pack of 1)
I have recently adopted a low carb, high protein diet combined with weight training, so I'm always looking for new sources of protein. I use protein powder as little as possible, and eat more from natural sources. I have a brand of beef jerky I really like, but traditional beef jerkies have a lot of sugar (10g protein to 6g of sugar). Biltong, however, has more protein per oz (16g) and 0g of carbs or sugar. Simple ingredients, and nothing funky. So a big win on the nutrition front. That is great, but what won me over was the flavor. It has a nice hearty flavor, and has a little wetness to it that makes the texture nice to chew. I have tried another brand of biltong, but I found it too dry for my taste (kinda of like chewing on plastic). So another win on flavor and texture. Pricing is okay. Good beef jerky is not cheap, so you get what you pay for. I would like to buy in bulk, so bigger packages with better discounts would be a good offer I would jump on immediately.
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Reviewed in the United States on May 22, 2019

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