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Extraordinary aromatic and flavor power. Intense red-ochre essential oil. One of the most aromatic vanillas to date.

A unique species from the Mata Atlântica, one of the rarest in the world. The largest beans (up to 60g after curing). Complex aroma.

Used by the Maya, lost for 400 years, rediscovered. First plantation created by Dario Ramirez from wild varieties. Immense gastronomic potential.

A rare variety from the Andes at 800m altitude. Called “Sekut” by the Indigenous people. Naturally pollinated by bees. Rich aroma, exceptional terroir.

Wild and extremely rare (<1% of world production). Richer in caviar than Planifolia. Unique aromatic complexity.

A singular identity. Intensely vanilla-forward, with notes of rose, grape, dulce de leche and a hint of iodine. Small-scale production.

Intense and generous, with a rich aromatic profile: indulgent, buttery notes, chocolatey and caramelized nuances, with a hint of ripe fruit reminiscent of plum.

A singular aromatic power, both vanilla-rich and woody, with forest-floor nuances. Notes of leather and chocolate, a herbaceous touch.

A clean, smooth attack, classic vanilla notes merged with deep hints of pure cocoa and dried fruit. Oily, supple texture.

Very vanilla-rich, broad and deep. Notes of leather, red berries and caramel with a lovely roundness on the palate.

Intensely chocolatey, a typically Mexican profile: chocolate, walnut, nutmeg, ripe red berries, a hint of bitterness in the background. Beans loaded with essential oils.

Volcanic power. Spiced red berries, orange peel, deep vanilla, muscovado sugar, smoky, almost leathery accents. Concentrated to the core.

Pure vanillin crystals on the surface. On the nose, an explosion of aromas: woody base, herbaceous and floral notes and a coppery hint. Very intense.

Dense and concentrated. Clear notes of marshmallow, sweet spices and red berries (strawberries, blackberries). Rich in essential oils, naturally oily, high vanillin content.

Very rare, first vintage. Brown, oily, rich in vanillin. A woody, intensely vanilla base with notes of salted butter. All in balance, with remarkable length on the palate.

Powerful and concentrated. Coffee and pistachio up front, spices and roasted hazelnuts, a hint of passion fruit. Flake-like crystallization.

Powerful, structured aromatics: spicy notes, muscovado sugar, red berries. A marked and lingering vanilla presence. Natural crystallization on the surface.

Record vanillin content (~4%). A clean, precise, bright profile. Vanilla caramel, mild coffee, ripe cherry, black tea, raisin, then floral notes on the finish.

Wild, with a unique and intense profile. Broad, stocky beans: ripe fruit, apple, tobacco and white flowers. Rich, candied skin, to be enjoyed like a fruit.

Singular and expressive. Ripe strawberry, fresh banana, a touch of aniseed, a delicate floral note, a hint of cinnamon. Complexity intact when used cold.

A wild treasure. Immediate aromatic power: floral notes of jasmine, tarte Tatin and a light hint of aniseed.

Wild and indulgent. Floral, buttery, fruity notes, subtle hints of olives and apples. A taste so expressive that you can enjoy it on its own.

Intense and wild. Notes of tobacco, tonka, leather and red berries. Pronounced bitterness in the skin. Stands up very well to cooking.

Concentrated indulgence. Amarena cherry, candied apples, raspberries, honey and hints of licorice. Tender skin, concentrated in aromas.

A plump bean with distinctive aromas of candied fruit and black olive. Thick, oily texture; a rare and complex profile.

A wild vanilla from the forests of Chocó, naturally pollinated by endemic bees. Smaller but wider beans, less stringy skin.

A soft, floral aroma evoking the tropical flowers of Ecuador. Notes of jasmine, olive oil, mirabelle plum, red berries, with a spicy gingerbread base note.

Mild and intensely floral. Notes of tropical flowers and anise, with a chocolatey, slightly spicy background. Finesse and complexity rather than power.

A floral, aniseed bouquet, notes of prune and sweet almond lifted by monoï. A supple, fragrant bean.

A captivating aroma of bitter almond and cherry, with aniseed and plum nuances. A supple bean with a waxy texture.