Origin: Madagascar

Type: Planifolia "Bourbon" - Grade A Premium

Size: 17-19 cm

Flavour: Sweet, Caramel

What Makes Madagascar Vanilla Beans Special?

Madagascar vanilla beans are celebrated as the gold standard for quality vanilla globally. The Sava region in the northeast of Madagascar, with its humid climate and fertile, loamy soil, provides optimal conditions for cultivating these exquisite beans. While the natural environment is nearly perfect, the true uniqueness of Madagascar vanilla lies in the meticulous handcraftsmanship of its production.

Vanilla cultivation outside its native Mexico requires manual pollination, a delicate process perfected in Madagascar. This technique, known as "le geste d’Edmond," was discovered in 1841 by Edmond Albius, a young enslaved individual from Reunion Island. His innovative method of pollinating vanilla orchids with a whittled stick is still used today.

From the initial pollination to harvest, the process spans nearly three years. Vanilla orchids bloom for less than 24 hours, requiring farmers to work swiftly and carefully. Each pollinated flower yields a single vanilla bean, which matures on the vine for about six months before harvest.

The curing process, crucial to developing the beans' rich flavor and aroma, is where Madagascan expertise truly shines. Green vanilla beans lack flavor until they undergo a meticulous curing process. For about 30 days, beans are sun-dried, wrapped in blankets to sweat during the tropical nights, and massaged to ensure even curing. This detailed approach results in vanilla beans with the highest vanillin content worldwide.

Madagascar vanilla's exceptional quality is a testament to the generational knowledge and culture of its farmers. Every step, from pollination to curing, is executed with precision and care, maintaining the high reputation of Madagascar vanilla