Candied vanilla
Mamoa
Mamoa is an ANTOKALY Tahitensis lot kept inland, away from the ocean, and deepened by maturation. Floral, aniseed, liquorice, prune, apricot, date, candied fruits.
A candied vanilla.
Mamoa belongs to the floral and airy family of ANTOKALY Tahitensis, a house of rare vanillas from Madagascar rooted in the SAVA. On this single territory, 3 varieties open the map and 10 lots fill it, each with the signature of its terroir. Mamoa takes its own from an inland kept apart from the ocean.
Characteristics
- Variety
- Vanilla tahitensis
- Harvest
- 2025
- Ageing
- 9 months
- Pod size
- 14 to 20 cm
- Humidity
- 32 to 38%
The terroir
Like all our production, Mamoa is grown in agroforestry, in the heart of an inland valley in north-eastern Madagascar, far from the ocean front. This inland terroir follows the rhythm of two marked seasons, a cool and dry season followed by a hot and humid season that brings dense heat, particular to the inland country. In this heat-concentrating climate, the vine grows beneath a living canopy: clove, pepper and fruit trees.
This retained heat leads the pod towards a slower, denser maturity. Year after year, this distance from the ocean intensifies Mamoa's aromatic profile, up to the ripe register that signs Mamoa within the Tahitensis family.
The expression
The opening is floral and aniseed, the Tahitensis signature. Then comes liquorice, followed by prune, apricot, date and candied fruits.
A ripe, profound expression that follows the fruit all the way through. A candied vanilla.
The maturation craft
Like all ANTOKALY vanillas, Mamoa enters Malagasy rosewood chests after preparation. The wood breathes with it, regulates humidity and lets the essential oils find their melt.
It leaves the chest when aromatic maturity has reached its full length.
In the kitchen
A vanilla for chocolates, creams, ganaches, roasted fruits and desserts with character.
References
Mamoa comes from Voamamoa, which means fruit tree in Malagasy. The name carries the promise of the lot: with our maturation techniques adapted to the Tahitensis variety, it achieves a remarkable aromatic expression tending towards candied fruits. In keeping with natural cycles, the pod reaches its full aromatic length, the ANTOKALY signature.
Yassine HAMMICHE PATEL, co-founder ANTOKALY