Visiting the Hawaiian Vanilla Farm

With ecotourism top of mind for many travelers, farm and agricultural tours have become main attractions in plenty of destinations.

On Big Island, Kona coffee has always drawn major interest. Next visit, you might want to consider exploring one of its more off-beat ventures—the Hawaiian Vanilla Company.

It is the only commercial vanilla farm in the United States, joining a small group of producers worldwide. Vanilla can only grow 20 degrees north or south of the equator, so it thrives in a thin band that goes through the center of the planet. (Madagascar and Mexico are two of the world’s largest vanilla producers.)

A visit to this small upcountry farm provides a look into the world of all things vanilla, although you probably won’t find it very bland. Here are five takeaways you can expect:

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Vanilla Farming is Extremely Tedious

What makes it so difficult to produce is that vanilla plants—which are orchids—are very hard to keep alive.

“Lots of guys have tried to [grow vanilla], and they’ve given up,” said owner Jim Reddekopp. “I’ve planted thousands of these plants, and they die. But I learn and go again.”

To complicate matters, if you do successfully grow a healthy orchid that lives to produce flowers, the window to capitalize is very small. Vanilla orchids will produce flowers for several weeks, but each individual flower lives for only four hours and must be hand pollinated during that time. From there, that fertilized flower will produce a string of vanilla bean pods. Those pods, once mature, require 6-8 months of curing before the beans are ready to use.

You Will Learn to Make your Own Vanilla Extract

Once you have the dried beans in your hand, they’re pretty easy to work with. Making your own vanilla is simple—all you need is a little patience (and a lot of vodka.)

During your tour, the staff will give a presentation on how to make vanilla extract out of dried bean pods, which you can purchase from them directly, and basic alcohol. They will also teach you what to look for in a good vanilla, should you be shopping for it abroad or in stores back home.

READ MORE: Eco-Tourism in Hawaii

Lunch Includes a Cooking Demonstration

There are two ticket options: One for lunch plus a tour and another for just the tour.

The former begins with a cooking demonstration that explains the basic pairing concepts of vanilla, then goes on to include a three-course lunch that shows its versatility. Pan-seared shrimp, chicken breast, salad dressing, ice cream, lemonade and iced tea are all prepared using vanilla-forward recipes. Then you get to walk it off on a tour of the property and growing area.

The Best Part of the Tour is Meeting the Owner

What more can you say about a guy who embraces failure with such enthusiasm? I enjoyed learning about all things vanilla, but meeting Jim Reddekopp was the highlight. To hear the story of what it took—and what it still takes—to grow vanilla commercially is inspiring. I have given up on much easier things. His quote above says all you need to know about his passion for what he’s doing and it’s contagious to all those who visit.

READ MORE: Travel Experiences That Make a Difference in Hawaii

It’s an Excellent Way to See the Hamakua Coast

The drive from Hilo up the northeast side of the Big Island is one of the more underrated drives in all of Hawaii.

Highlights like Akaka Falls State Park and Waipio Valley are well-appreciated, but a visit to the Hawaiian Vanilla Company gives you an idea of what it might be like to live there on the back roads away from the main drag.

From Mamalahoa Highway, as you pass large forests and expansive ocean views, you will turn mauka and drive up the steep banks of Mauna Kea, entering a residential neighborhood before arriving at the farmhouse. From Reddekopp, you can learn about rural life at high altitude on this corner of the island, where it can rain close to 100 inches per year.