Finest Gourmet Vanilla Beans

For over half a century, the Tatienne family of Madagascar, has grown, cured and exported vanilla, and is one of the leading vanilla operator on the island.

More than a business, vanilla in Madagascar is a way of life, and an essential resource of the national economy.

Vanilla Infusion

From October to December, we select the open flowers and pollinate the fruit of this orchid by hand, to produce a bean. Each blossom last only one day and, if not pollinated by the afternoon, the orchid is dead by nightfall. We inspect our vines daily to check the flowering progress.

Vanilla Nectar

From June to September, when the green pods begin to turn yellow, they are mature and ready for harvest. The pods do not mature at the same time, and each plant must be gone through daily to pick the bean at the proper time.

Next comes the long curing and drying process, which develops the flavor of the vanilla. During three to six months, the beans are handled hundreds of times, sweated by night, dried in the hot sun by day and spread on ventilated stacks in a storehouse.

Pure Ground Vanilla

Finally, the cured beans are bundled and stored according to length and quality. We carefully pack them into wax papers and tin cans. The vanilla is now ready for export.

It is this very vanilla, the results of much skill and effort, that we want to make available at your doorstep, in its natural splendor.

For pictures and detailed information on the vanilla, visit our parent company at www.kafrin.com.