The smallholders that grow our vanilla are educated in quality management of their vanilla bean. By this we mean best agricultural practices and a respect for nature. The vanilla is often grown in an agroforestry system that promotes biodiversity.

We take our time processing and curing the vanilla. It is a complicated process. First, the bean is boiled. Next, the curing process takes place, where the bean is fermented and dried over a 4-6 month period. Doing the curing process the beans will be shifted from drying in the sun to fermenting in blankets. This process is time- and labor intensive, but it's worth it, beacuse this is the secret behind a good vanilla bean.

We make sure the vanilla is harvested at the right time. Vanilla must never be harvested too early, because this will negatively affect the taste and quality. We have specialists helping us to determine the perfect harvest time. This ensures a mature vanilla bean that has the best possible smell and taste.

Vanillin is what gives vanilla the deep round aroma, that makes our cake and ice cream explode with flavour. The vanillin is hidden in the shell of the vanilla bean. Through a careful and time-consuming curing process, the vanillin is transported into the vanilla seeds. The seeds are those small black dots in your cake and ice cream, that create those beautiful black sparkles.

Vanilla is a fruit that grows on an orchid. The orchid is fragile and needs support and shade from other trees, such as banana palms or nut trees. Therefore a positive side-effect of vanilla production can increase biodiversity, and the cultivation method allows the farmers to grow more crops and add additional sources of income.

Vanilla orchids are most comfortable in hot and humid climates. That is why countries like Madagascar, Mexico, Tahiti, Tanzania and Uganda grows the most vanilla. We work in Uganda because it provides small-scale farmers with an important source of income and because some of the best vanilla in the world is grown here.