Amazonian Tonka Beans | Premium Grade • Wild Selection
A molecular structure rich in coumarin: dried kernels of high aromatic density from the fruit of the Dipteryx odorata tree.
Location and Growing Variables
Biotope
Harvested within the primary forest ecosystems of the Amazon basin. The trees grow in soil rich in tropical humus, benefiting from a closed nutrient cycle and constant atmospheric humidity. This wild natural setting favours a complex concentration of secondary metabolites at the heart of the seed.
Harvest
A hand gathering of fruits fallen at maturity. The process respects the forest's natural cycles of renewal, ensuring a sustainable harvest and a selection of kernels that have reached full physiological development.
Technical Data and Processing
After extraction from the fruit, the beans undergo slow drying in the shade. They then go through a traditional maturation by immersion (maceration) followed by a second drying. This protocol draws the coumarin to the surface, creating the fine white crystals characteristic of a pure lot.
A prolonged rest allows the polymerisation of the aromas and the stabilisation of the wrinkled black envelope. This technical process concentrates the essential oils and reduces the residual moisture for optimal keeping.
A high concentration of natural coumarin, the organic molecule responsible for the bean's specific olfactory identity, associated with complex aromatic esters.
Organoleptic Characteristics
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MouthfeelA powerful, enveloping aromatic diffusion. Once grated, the texture of the bean is dense and oily, a mark of its richness.
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Aromatic SpectrumA multi-layered architecture with top notes of bitter almond and cherry stone. The heart reveals nuances of cut hay, blond tobacco and vanilla, with a lightly spiced, malted finish.
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Sensory ProfileA lasting imprint on the palate combining sweetness with a woody character, able to transform the aromatic structure of a composition through simple infusion.
Brewing Parameters
Usage : Used mainly grated on a microplane or infused. For liquid preparations (creams, milks), a hot infusion (around 80 °C) extracts the full molecular spectrum.
Dosage: Given its exceptional saturation in coumarin, a very small quantity (about 1/4 of a bean for 500 ml) is enough to mark a preparation.
Storage: To be kept in an airtight glass jar, away from light and humidity. The whole bean retains its biochemical properties for several years if protected from oxidation.
