Finally the beans are harvested by hand, bean after bean, day after day, carefully and methodically. Only fruit which has reached full maturity (dark brown color) is selected, a selection process identical to that used with grapes for late harvest and the “Sélections grains nobles” of Alsace.
This very late harvesting process, unique in Polynesia, makes it possible to enhance the taste and aromatic qualities of Tahitian Vanilla. This is why Alain Abel and his team consider it essential.
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