Our Vanilla Process
Where it all starts.
We work with farmers from Uganda, and we source organic vanilla (vanilla planifolia) straight from the farms. We choose ready and quality vanilla beans.
Vanilla bean pods are ready to harvest when the tip starts turning yellow. After harvest of the vanilla pods from the vanilla plant, the processing to turn this scentless and flavorless pod into a glistening, oily, fragrant product that is incredibly valuable begins.
It is at this stage that careful curing techniques come in to give vanilla that amazing aroma, taste and color.
It is essential that vanilla be properly cured in order to obtain the desired aroma and flavor from your vanilla beans. Processing vanilla beans is a matter of supporting both the vanillin development and the slow drying of the bean in order to preserve it.
Our simple process; summary
Step 1: Harvest
Mature vanilla bean pods are harvested from from where they are transported to our warehouse to kick start the vanilla processing and curing.
Step 2: Curing and Drying
At this stage, beans go through the process of curing where every chance of mould is killed. They are then left to air dry until they attain a certain level of moisture
Step 3: Packaging and Delivery
Garden,Terrace
Our Vanilla curing process
Step 1
Harvesting the vanilla
Vanilla pods are picked harvest when the tip starts turning yellow. They are carefully picked by hand to ensure quality and hygiene.
They are placed in clean containers and transported to the warehouse where curing will be done from.
Step 2
Dipping
A Master Curer will perform the dipping process, and they will do their calculations purely by feel. Within no longer than three days following their harvest, the vanilla beans will be submerged in water for between 10 seconds and 3 minutes. The temperature of the water needs to be between 150-170 degrees Fahrenheit.
Step 3
Sweating
Immediately after the beans are taken from the water, the workers will tightly wrap them in wool blankets(sweating process). They are then stored inside a dark, airtight container. Speed is of the essence, as the swift and rapid actions will help to preserve the steam and heat.
Both the heat and the steam will trigger more enzymes.
Step 4
Drying
Once the beans begin to develop aroma and reach the correct moisture, the drying stage begins. Drying is essential to enabling international shipment because wet beans will mold in transit.
Step 5
Conditioning
By now, the beans are exploding with aroma and flavor, and almost ready. They are placed in closed boxes lined with wax paper and kept there for at least a month. This preserves and enhances aroma. Beans are often shipped at this stage before conditioning is complete because this is the bean’s final form of storage.
Step 6
Packaging
Our vanilla beans are shipped in either vacuum sealed or glass vial packages. If your vanilla arrives in vacuum-sealed packaging, we suggest that you do not open the package until usage. We do recommend that you remove the beans from the package after approximately 6 months.
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