Vanilla
Vanilla Panifolia
Morogoro, Tanzania
Ali Pepe's Grandfather
April 30th, 2022

Killed, Fermented  May-September, 2022
Vienna, Austria
Hollabrunn, Austria
Philipp Furtenbach,  Diego Virgen, Maria Glawitsch

Macerated & Bottled
Vienna, Austria
Nikolaus Fröwis, Philipp Furtenbach, Nikolaus Gohm, Diego Virgen
 September, 2022

450 gr Vanilla / 1 L Alcohol  (45% Rye Distillate Christoph Reif, Schweiggers)
1.5 kg Vanilla / 3 L Alcohol  (45% Rye Distillate Christoph Reif, Schweiggers)
Fermented Vanilla Pods (18-20cm, 15-17cm, 13-14 cm)

During a research trip to Zanzibar Diego, Maria and Philipp met Ali Pepe. He introduced them to one of the projects of his family, vanilla. After meeting the father, who explained the process and care of the vines and orchids of vanilla in their farm in Morogoro, 30 kg of raw vanilla were imported to Austria. Only a few hours after landing to Vienna, the vanilla pods were killed (a term used in the fermentation process of vanilla) at 60°C for about two to three minutes depending on the size of each pod. The pods were then incubated for two days at 48°C that followed into a sun-dehydration process with daily sessions of one hour in a rooftop in Vienna. Two weeks later, the vanilla pods were relocated to Hollabrunn in Lower Austria to continue the curing stage during three months. Finally, after a slow dehydration process that ensured the development of natural ethanol extracts into high values of vainillin compounds, Nikolaus and Nikolaus helped to macerate some of the fermented pods and seeds (in 45% rye distillate alcohol for 6-12 months) and transfer the rest of the vanilla pods into airtight bottles.

For Inquiries, Information, Participation and Membership
contact@materiamateria.net
@materia.airetam
www.materiamateria.net

MATERIA © All rights reserved