Vanilla planifolia split frosted from Tanzania

Controlled intensity, in the service of taste

Dense and concentrated, the frosted Vanilla Planifolia from Tanzania develops a powerful aromatic profile: clear notes of marshmallow, sweet spices and red berries (strawberries, blackberries).

Rich in essential oils, naturally oily, it has a particularly high vanillin content. Over time, the bean continues to crystallize: a fine white film forms on the surface, a sign of full concentration.

In pastry, it gives structure to a ganache, intensifies a cream, adds length to an ice cream or a flan.

In cooking, it stands up to reduced jus, accompanies poultry, supports a beurre monté or a robust sauce.

A living volcanic land

The vines grow on the fertile lands surrounding Kilimanjaro, shaped by volcanic activity and high altitude.

Soils rich in organic matter and minerals; coffee trees, sugar cane, mango trees and food crops thrive there vigorously. Water coming from the mountain flows through deep volcanic layers, becoming naturally charged with minerals.

A long curing, a house signature

The beans are harvested very ripe, sometimes naturally split, then cured at length according to a precise protocol.

This deliberately extended curing develops aromatic complexity and promotes natural crystallization. It is patient, technical work that requires time and constant monitoring.