Andapa Vanilla Beans
2 Gourmet Beans
- Description
- Biodiversity
- Harvest Year
- Storage
Luxuriously plump and richly aromatic, the beans' deep and complex flavour profile elevates everything it touches - from pastry to cocktail.
Split the pod lengthwise and scrape out the fragrant seeds with a paring knife. Stir into custards, poach with fruits, or infuse savoury sauces and summer drinks.
Don’t forget: these beans make an exceptional homemade vanilla extract — just add them to a jar of vodka, let time do its magic, and enjoy the purest vanilla essence come to life.
Andapa, Madagascar
Unique Micro Climate
In the misty valleys of Andapa, rice paddies and vanilla orchids share the same soil. Our vanilla beans are grown on an ancestral, no-dig farm nestled in the fertile basin beneath the peaks of Marojejy National Park.
A Family Heirloom
For over four generations, the Randriamihaja family has hand-pollinated each delicate vanilla blossom with precision - guided by ancestral rhythms and sustained by the fertile rice fields that shape Andapa’s biodiverse landscape.
Vine Ripened Vanilla
Vanilla beans are given extra time to slowly ripen on the vine - a rare and risky choice in a region where speed often means profit, and late harvest means high chances of vanilla theft. But for the Randriamihajas, flavour comes first.
A 16-Week Ode to Flavour
Their slow fermentation process is time-tested and deeply personal, unlocking layers of complexity in every bean. In a region chasing shortcuts, this kind of devotion is a disappearing art.
Unmechanised, Unhurried
Every step is performed manually, the traditional way. No part of the planting, pollinating, cultivating, harvesting and curing process has been mechanized by the Randriamihajas, until this day.
Explore Our Recipes
