Rooted in Antalaha, the SAVA region of Madagascar, Grown with Passion

 At VanillaMada, our story is deeply tied to the lush, sun-drenched landscapes of Madagascar’s SAVA    region — the world’s most renowned vanilla-growing area. Here, the climate gifts us the perfect balance of abundant rainfall and generous sunlight, allowing our vanilla beans to develop their signature natural sweet aroma and rich flavor.

But great vanilla is not just a product of nature. It’s the result of generations of dedication, care, and craftsmanship.

A Family Legacy of Vanilla

Our journey spans generations. The Ramarozafy family has been growing and processing vanilla in SAVA for decades, preserving knowledge that has been passed down like a treasured heirloom.

From careful hand pollination to the art of slow curing, our practices are shaped by tradition, sharpened by experience, and adapted for today’s demanding markets — always with integrity and quality at the core.

Meet the People Behind the Beans

Behind every VanillaMada bean is a team of committed individuals working with care, experience, and pride — each playing a key role in maintaining our high standards.

• Ramaro Jean Honorien – a skilled farmer leading the team at our farms in Ambotsara, Ambinagny Marambo, who carefully cultivates and monitors the vanilla vines throughout the growing season.

• Tabavy Nathalie – responsible for farm operations and coordination in Antalaha, ensuring smooth collaboration and support for our farming partners.

• Toavina Miralla Alphonse – our Quality Manager based in Antananarivo, overseeing the final conditioning, quality checks, and preparation of every batch before delivery.

While we are not yet introducing them with photos, their dedication and expertise form the foundation of everything we do at VanillaMada.

Our Harvest & Process

Vanilla harvest in our region begins around late July, but the work starts months earlier. From the delicate hand pollination of each flower to daily checks on vine growth and shade management, our farmers give constant attention to ensure healthy development.

After harvesting, the beans go through a multi-step, time-honored process:

• Scalding – briefly immersing the beans in hot water to halt maturation.

• Curing – a slow process over up to two months, where the vanilla develops its full, complex aroma.

• Drying and Conditioning – monitored by our quality manager to protect the beans’ moisture balance and fragrance.

• Triaging (Classement, Mesurage, Par Tête) – where we sort, measure, and grade each pod to ensure it meets VanillaMada’s high standards.

• Final Conditioning – the last stage of refinement, followed by rigorous quality control checks.

Only after passing all inspections are the beans carefully packed and delivered to our customers around the world.

Every step is done by hand, with care and precision — to bring out the very best in every bean.

From SAVA to the World

Our goal is simple: to share Madagascar’s finest vanilla with the world, while honoring the land and people who make it possible.

When you choose VanillaMada, you’re choosing more than a product — you’re supporting a living tradition, a farming community, and a commitment to ethical, sustainable vanilla.