Sustainable vanilla grown by small-scale farmers
To us, quality and taste are of the utmost importance. With our partners, we work every day to ensure that we can offer our customers the best possible product. Each vanilla bean is handpicked and selected with care to ensure the highest quality. Our vanilla is dark brown with amber and almost black reflections. It has an exquisite aroma and fragrance with earthy notes of plum. We aim for a minimum of 2%+ vanillin content in both our gourmet and extraction grade beans.
We offer our vanilla in wholesale. If you are looking to buy quality vanilla, which has been grown responsibly, both in regards to people and nature, then we are the right supplier for you. With full transparency, we can deliver you vanilla with a strong storytelling of environmental and human impact. For more information on prices, quantities and delivery terms, please contact Mikael at firstname.lastname@example.org or +4552801214
Why taste our vanilla?
The smallholders that grow our vanilla are trained in quality management of their vanilla bean. By this we mean best agricultural practices and a respect for nature. The vanilla is often grown in an agroforestry system that promotes biodiversity.
Curing is key
We take our time processing and curing the vanilla. It is a complicated process. First, the harvested bean is boiled. Next, the curing process takes place, where the bean is fermented and dried over a four-six month period. Doing the curing process the beans will be shifted from drying in the sun to fermenting in blankets. This process is both extremely time- and labor intensive, but its worth it but this is the secret behind a good vanilla bean.
The right time to harvest
We make sure the vanilla is harvested at the right time. Vanilla must never be harvested too early, because this will negatively affect the taste and quality. We have specialists helping us to determine the perfect harvest time. This ensures a mature vanilla bean that has the best possible smell and taste.
So what is vanilla?
The taste of vanilla
Vanillin is what gives vanilla the deep, round aroma, that makes our cake and ice cream explode with flavour. The vanillin is hidden in the shell of the vanilla bean. Through a careful and time-consuming curing process, the vanillin is transported into the vanilla seeds. The seeds are those small black dots in your cake and ice cream, that create those beautiful black sparkles.
Vanilla is a fruit that grows on an orchid. The orchid is fragile and needs support and shade from other trees, such as banana or nut trees. A positive side-effect of vanilla production can increase biodiversity, and the cultivation method allows the farmers to grow more crops and add additional sources of income.
Grows in warm climates
Vanilla orchids are most comfortable in hot and humid climates. That is why countries like Madagascar, Mexico, Tahiti, Tanzania and Uganda grows the most vanilla. We work in Uganda because it provides small-scale farmers with an important source of income and because some of the best vanilla in the world is grown here.