Vanilla planifolia from Tanzania

A vanilla with character

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

It naturally accompanies crème anglaise, pastry cream, ganaches and ice cream, but also has its place in savory cooking, bringing depth to a jus or a sauce.

A traditional curing process

After harvest, the beans are scalded, then naturally sun-dried for several weeks. They are then cured at length, for as long as it takes for the aromas to take shape and gain depth.

This maturation reveals a dense, expressive vanilla, harvested at just the right moment, shortly before the beans split naturally.

A living volcanic land

The vanilla is grown on the fertile lands surrounding Kilimanjaro, a territory shaped by volcanic activity and high mountains. The soils, particularly rich in organic matter and minerals, nourish abundant vegetation: coffee plants, sugar cane, mango trees and many vegetables grow there with remarkable vitality.

In this region, springs flowing from the mountain pass through rich volcanic layers, naturally taking on minerals. The purity and richness of the soil are such that the water is renowned for its exceptional quality. For vanilla, this environment is ideal ground: the plant grows slowly, feeds deeply and concentrates its aromatic compounds all the more.

An aromatic signature

Vanillas grown near volcanic land are known for their intensity and high vanillin content. Here, this high concentration translates into a deep, dense and lasting aromatic profile. A vanilla with character, shaped as much by the soil as by time.