This vanilla originates from an orchid cultivated within the Ecuadorian
A varietal classified under the Tahitensis species in the genus Vanilla. Each bloom is hand pollinated, and naturally transformed into a green flavorless vanilla pod. After harvest, the green pods are dried, cured, turned, and inspected by hand daily throughout a period of 12 weeks. This meticulous browning process allows the pods to develop their full aromatic compounds and flavor.
Vanilla ages with grace. An older vintage will likely taste richer and better.