February 2026 - 3 Bean Blend - Collectors Edition - For Vanilla Extract Making & Baking (Grade A)

February 2026 Collectors Edition: A Trio of Rare Vanilla Treasures

Celebrate the cozy heart of winter with our February 2026 Collectors Edition—a limited-release blend that brings together three of the world's most distinctive vanilla beans. This short, cold month calls for sweet, warming baking and indulgent splashes in your coffee or tea, and this trio delivers extraordinary depth and complexity.

Peruvian Pompona Vanilla: Bold, Fruity, and Unforgettable

Peruvian Pompona (Vanilla pompona) is a rare treasure among vanilla species, prized for its bold, fruity character and intoxicating aroma. Unlike the more common V. planifolia, Pompona beans offer pronounced notes of cherry, anise, and dried fruit with a subtle floral undertone. The aroma is heady and complex—think ripe stone fruits mingling with warm spice. When extracted in brandy or cognac, Pompona's natural fruitiness harmonizes beautifully with the spirit's oak and grape notes, creating a luxurious extract with layers of flavor that elevate everything from chocolate desserts to custards and cream-based sauces.

Hawaiian Vanilla: Creamy, Floral, and Elegantly Sweet

Hawaiian vanilla (V. planifolia) is celebrated for its creamy, floral profile and delicate sweetness. Grown in the rich volcanic soils of the Hawaiian Islands, these beans exude aromas of jasmine, cherry blossom, and sweet cream with hints of tropical fruit. The flavor is smooth and buttery, with a natural sweetness that requires less sugar in recipes. In brandy or cognac extracts, Hawaiian vanilla shines—its floral elegance complements the spirit's warmth without overpowering it, resulting in a refined extract perfect for delicate pastries, whipped creams, ice creams, and fruit-forward desserts.

Ecuadorian Vanilla: Rich, Woody, and Deeply Aromatic

Ecuadorian vanilla (V. tahitensis) offers a robust, earthy profile with rich woody undertones and hints of tobacco, leather, and dark chocolate. The aroma is deep and complex—warm, slightly smoky, and intensely vanilla-forward. These beans bring a grounding richness to any blend, adding structure and depth. When steeped in brandy or cognac, Ecuadorian vanilla's bold character stands up beautifully to the spirit's complexity, creating an extract with remarkable depth that's ideal for dark chocolate desserts, spiced cakes, coffee drinks, and savory applications like glazes and marinades.

Why This Blend Excels in Brandy or Cognac

Brandy and cognac are exceptional bases for vanilla extract because their natural fruit and oak notes create a sophisticated flavor foundation. This February 2026 blend is specifically designed to maximize that synergy: Pompona's fruitiness echoes the grape essence in cognac, Hawaiian vanilla's floral creaminess softens and rounds the spirit's edges, and Ecuadorian vanilla's woody depth mirrors the oak barrel aging. Together, they create a multi-dimensional extract with unparalleled complexity—perfect for discerning bakers and chefs who demand the finest ingredients.

Perfect for Cozy Winter Baking

This blend is your secret weapon for February's comfort baking: rich brownies, vanilla bean shortbread, crème brûlée, hot chocolate, chai lattes, and everything in between. The combination of three distinct vanilla profiles ensures every recipe benefits from layers of flavor that single-origin extracts simply can't provide.

Blend Details:

• Peruvian Pompona vanilla (V. pompona)
• Hawaiian vanilla (V. planifolia)
• Ecuadorian vanilla (V. tahitensis)
• All Grade A beans
• Ideal for brandy or cognac extracts
• Limited February 2026 release