The precious vanilla made its entrance to Nosy Be, a charming island nestled in the north of Madagascar, carried by the skillful hands of Reunionese planters during the 1880s. Since this blessed time, it has gradually extended its footprint towards the eastern corners of the island, where the climate agrees harmoniously with that of its origins. The delicate vanilla orchids, in search of a tropical climate, find their fulfillment under the caresses of approximately 2500 mm of annual precipitation, in mild temperatures oscillating between 20 and 30°C. Labeled “Bourbon” since 1964 , vanilla from Madagascar proudly displays this name. It is in the region of the “orchid triangle”, also called “ SAVA ” in honor of the master towns of production – Sambava, Antalaha, Vohemar and Andapa – that vanilla cultivation has flourished with zeal. This place blessed with favorable climatic elements turns out to be the ultimate promised land for the optimal growth of the aromatic vine. There, producers, armed with experience, engage in a careful dance with time, because the path to quality vanilla requires a significant amount of time. It takes three to four years for the first flowers to bloom after planting, followed by intense weeks of hand pollination. You then have to wait nine months for the fruit to ripen, and a minimum of six additional months to complete the transformation of the vanilla. This last step, which includes scalding, steaming, drying and refining, is of crucial importance. At each stage of this meticulous and laborious process, sustained attention is required to obtain the quintessence of vanilla, this prized black pearl.