Gourmet Wild Vanilla Beans +16cm XL

PAPUA WILD GOURMET VANILLA - MY VANILLA LOVE AT FIRST SIGHT

Until 20 years ago, this origin was not known by the market. The producers had a lot of merit because nobody in the region knew about vanilla. The first year, a small group went to Manus Island and came back with cuttings. Three years passed and the first flowers appeared. Members of each community went back to train in the fertilization of vanilla flowers. When the flowers were fertilized and the pods began to grow, another trip was necessary to understand the different stages of refining a vanilla pod.

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 system allows for a more fluid management of the vanilla plantations but also for a better use of this new village economy.

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

The top of the range of Papua vanilla, the nec plus ultra!

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

A vanilla intended for lovers of long-aged vanilla and who want to buy a discovery.

WHY IS IT IMPORTANT TO DISCOVER MY WILD PAPUAN VANILLA?

The Vanille Gourmet Noire 20-25% moisture content, fatter with full-bodied, spicy notes of a savage. Finishes with notes of liquorice-leather. A superb complexity, an intensity to be discovered quickly.

Its aromatics bewitched me. I was so used to Bourbon vanilla, to the Malagasy planifolia species. The love at first sight was as intense as when I discovered pompona Schiede vanilla from Guadeloupe. As in love, it is always difficult to explain "Quivering", the alchemy that makes that at the first second, you are subjugated by an origin.

Many of you will understand what I mean. Epicureans, wine lovers or lovers of noble products have surely already felt this feeling. A vanilla, a sourcing, a region very difficult to access.

A wild gourmet vanilla of the same species found in French Polynesia. A singular aroma, so different from the others. A complex nose that starts with spicy notes, followed by floral, leather and liquorice notes.
Sourcing is difficult because the quality of the batches varies from one producer to another. It took a long time to find serious partners who met my specifications. The price of vanilla being high, the refining was not well done on most of the samples or the vanillas were 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. You have to take either a plane or a boat to get to the Sepik region. Once there, the roads are bad, the villages of the communities are easily 2 days away from the first town.

The vanilla ripening is not at the same time depending on the area, which complicates the collection.

Beyond the total personal investment that the development of a partnership requires, the quality of this great vintage is the Reward:

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

HOW TO STORE YOUR PAPUA NEW GUINEA VANILLA BEANS?

This vanilla has a 3 years shelf life.

To make the most of its full range of flavours, take care to split your pod along its entire length, remove the seeds and put the whole thing in your preparation

Click here to know how to store your vanilla beans