The Sava Region in Madagascar is home to a dense rainforest where thousands of smallholder farmers cultivate and care for their vanilla orchids in the wet & wild jungle.
To obtain green vanilla beans they must pollinate the vanilla flower by hand, this orchid only opens for one day a year and ideally before noon on that day.
Once the beans are mature, they are picked, then blanched, steamed, and dried/cured for a minimum of six months. The long curing process develops the rich bourbon notes that define these regions vanilla beans.
Madagascar’s Bourbon Vanilla is considered the world’s best vanilla with its deep rich flavour, creamy texture and near liquor-like bourbon aroma.
We have long been using this vanilla in many of our tea blends for over a decade and are now offering it here for vanilla loving customers to try for themselves.
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