Gourmet Refined Wild Vanilla Beans +14cm M

PAPUA VANILLA - MY VANILLA LOVE AT FIRST SIGHT

Until 20 years ago, this origin was not known to the market. The producers have had a lot of credit because nobody in the region knew about vanilla. The first year, a small group went to the Isle of Manus and came back with cuttings. Three years passed and the first flowers appeared. Members of each community left to train themselves in the fertilization of vanilla flowers. When the flowers were fertilized and the beans started to grow, an umpteenth journey had to be set up to understand the different stages of maturation of a vanilla bean.

Today, in the communities of the Sepik region, many people grow vanilla. The income generated by this activity allows the communities to build schools, hire teachers and repair bush roads. The community-based system allows for more fluid management of vanilla plantations, but also allows the new village economy to be put to good use.

I am in constant contact with producers, collectors, community leaders and exporters in this region. These men inspire me and I am proud to be able to contribute to the development of their origins and to make my own contribution, in my own way

The top of the range vanilla from Papua, the ultimate!

A vanilla with a greedy aromatic palette, gingerbread and floral notes.
Superb beans with a moisture content of between 20 and 25% depending on the quality, fine beans, rich in vanilla beans, semi-dry.

A vanilla for lovers of vanilla that has been matured for along time and who want to buy a discovery.

WHY IS IT ESSENTIAL TO DISCOVER MY PAPAYA VANILLA?

Black Gourmet Vanilla 20-25% moisture, fatter with full-bodied and spicy notes of a Tahitensis. Finishes on notes of liquorice and leather. A superb complexity, an intensity to be discovered quickly.

Its aroma has captivated me. I was so used to Bourbon vanilla, to the planifolia species. It was love at first sight as intense as when I discovered pompona Schiede vanilla from Guadeloupe. As in love, it's always difficult to explain "Quivering", the alchemy that makes you, in the first second, be overwhelmed by an origin.

Many of you know what I mean. Epicureans, lovers of wine or noble products have surely already felt this feeling. A vanilla, a sourcing, a very hard to reach region.

A Tahitensis vanilla of the same species as the one found in French Polynesia. A singular aromatic, so different from the others. A complex nose that starts with spicy notes on the attack, with base notes of flowers and leather and liquorice.
Sourcing is difficult because the quality of the batches differs from one producer to another. It took a considerable amount of time to find serious partners who met my specifications. Vanilla prices being high, the refining was not well done on the majority of samples or the vanilla was not picked at full maturity.

The region is very difficult to access as there are no roads leading to it from Port Moresby, the capital in the north of Papua New Guinea. One must either take a plane or a boat to get to the Sepik region. Once there, the roads are broken, the villages of the communities are easily 2 days away from the first city.

Vanilla maturities do not occur at the same time in different areas, which further complicates the collection.

Beyond the total personal investment required to develop a partnership, the quality of this great vintage is the Reward:

• The joy of offering my customers a refined vanilla that goes off the beaten track.
• A singular vanilla, a dominant gingerbread and a floral global.
• A strong relationship with my local partners, based on trust and mutual respect.

HOW TO PRESERVE YOUR PAPUA NEW GUINEA VANILLA BEANS?

This vanilla has a 3 year old DUO.

To make the most of the whole of its aromatic palette, take care to split your pod along its entire length, remove the seeds and put the whole in your preparation

Click here to find out how to store your vanilla beans