Gourmet Vanilla Beans Papua L

PAPUA 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 bean.

Today, in the communities of the Sepik region, many people grow vanilla. The income generated by this activity allows 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 economy in the villages.

I am in constant contact with the producers, collectors, community leaders and exporters of this region. These men inspire me and I am proud to be able to contribute to the development of their origins and to bring my stone to the building, 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 28 and 35% 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 MY PAPUAN GOURMET VANILLA A MUST?

The Black Gourmet Vanilla 20-25% moisture, fatter with full-bodied and spicy notes of a wild one. Final on notes of licorice-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 the vanilla Pompona Schiede 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 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 in the attack, with background notes of flowers, leather and liquorice.
Sourcing is difficult as the quality of the batches is different according to the producers. It took a long time to find serious partners who met my specifications. The prices of vanilla being high, the refining was not well done on the majority of the samples or the vanillas were not picked at full maturity.

The region is very difficult to access because 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 period according to the zones, which complicates even more 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, a dominant gingerbread and a floral global.
• A strong relationship with my local partners, based on trust and mutual respect.

HOW TO STORE YOUR GOURMET VANILLA BEANS FROM PAPUA NEW GUINEA ?

This vanilla has a DUO of 3 years.

To take full advantage 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 know how to store your vanilla beans