This Indonesian vanilla, growing on volcanic soils, is undoubtedly the closest to the Bourbon vanilla of Madagascar. Our craftsman works it according to the same Malagasy techniques. Slightly less loaded in vanillin, it is nevertheless powerful, strongly aromatic, on notes of very ripe red fruits, touches of cocoa, very ripe banana, candied fig, caramel, bread with grapes, milk jam, old rum.
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Pods are fat, full of seeds. Vanillin raye oscillates between 1.5 and 2.0
Pods are fat, full of seeds. They are ideal for desserts, creams and fish.
Vanilla is a member of the orchid family that lives in a unique tropical climate. It grows on long vines that coil in the shade of trees. Vanilla flavor profile comes from the dried vanilla pods. It takes about three years after planting for it to start flowering. Each vanilla plant produces several orchids that bloom at different times during the growing season and remain in bloom for only one day. Each flower must be pollinated by hand to produce a vanilla bean. This process makes growing vanilla incredibly laborious and requires constant monitoring so that no orchid is missed during the hand pollination process. Successfully pollinated flowers will yield vanilla beans ready for harvest after 8-9 months. Intensive labor-process does not stop with the cultivation alone. Once vanilla bean is picked at maturity, it undergoes a 6-month drying process to obtain dried vanilla beans.
From 6 to 7 kilograms of ripe vanilla beans, only about 1 kilogram of dried vanilla beans can be obtained.
A unique vanilla flavor profile is developed during this long process.
Vanilla planifolia, species used to make Bourbon vanilla, has been cultivated in Indonesia since the 19th century. The largest vanilla producing area in Indonesia, known worldwide for its quality, is Sulawesi Island, thanks to its very fertile volcanic soil. Our supplier and partner was the first company to set up shop directly at the production site because, to ensure a sustainable supply of the highest quality vanilla beans, the beans must be processed from the very beginning, even at the cultivation level. Moreover, science has shown that the optimal time to start the first post-harvest process is less than 24 hours after harvesting the vanilla beans.
Our producer partner applies measures based on FSSC standards* from the very first post-harvest process to the storage of the vanilla beans to ensure that our vanilla beans are food safe.
*Food Safety System Certification, based on the ISO22000 standard which combines the food safety requirements of retailers and manufacturers.
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