Vanille Schoten Friends Corner Thanks to the Arabica with

Thanks to the Arabica with subtle citrus notes and undertones of blackberry and by the high-quality Robusta from the region of Lake Victoria

After around nine months of ripening

During maturation

Our award-winning black pepper and true Ceylon cinnamon (Cinnamomum verum) from the island’s tropical forests are among our most loved spices

where smallholder farmers carefully tend and harvest each pod by hand

Vanille Schoten Friends Corner Thanks to the Arabica withOur vanilla thrives in the spice forests of Zanzibar, where smallholder farmers carefully tend and harvest each pod by hand. After around nine months of ripening, the green pods are picked and gently blanched in hot water. This is followed by the traditional curing process: the pods are wrapped, massaged daily and dried for weeks in the sun and shade. During maturation, they develop their unmatched aroma and signature glossy texture. The result is a