we carefully source our vanilla from farmers who treat vanilla like a fine wine through maturity and patience.

This Vanilla is carefully crafted.  Vanilla is harvested only when the beans shows a "pale yellow" tip, indicating maximum vanillin content. Then traditionally cured by killing- brief immersion in hot water (63°C) to stop vegetative growth; Sweating-rapping the warm beans in clean wool blankets inside wooden crates for 48 hours. Slow sun drying: lay the beans on wooden racks for 2-3 hours a day from 10:00 am to 12:30 pm .

Sustainability: We do Farming with Nature, Not Against It

In Uganda, vanilla is raised in a healthy farming ecosystem. Zero Chemical applications: No synthetic fertilizers or chemical pesticides. The soils are fertilized by decomposed farmyard manure and the leaf litter from the trees above. Practice of Agro-Forestry: Vanilla is a climbing orchid; it needs "tutor trees" for support and shade. This means our farms are forests, not cleared fields.

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