Vanilla
Vanilla is an orchid native to Mesoamerica. Its story began here, long before it reached kitchens around the world. We grow and cure it patiently, as it has been done for generations.
Months of work in every bean
Each vanilla flower opens for a single day and is pollinated by hand. The bean then takes around nine months to mature on the vine.
Curing begins after harvest: the beans are blanched, sweated, sun-dried and conditioned over several months. This slow process develops the vanillin and the more than one hundred aromatic compounds that make natural vanilla unique.
Grades
- Gourmet (grade A): supple, glossy beans with higher moisture. For pastry, ice cream and direct use.
- Extraction (grade B): drier beans with concentrated aroma. For extracts and industrial production.
Overview
- SpeciesVanilla planifolia
- OriginCentral America
- ProductionOrganic
- GradesGourmet (A) and extraction (B)
- CuringTraditional: blanching, sweating, sun-drying and conditioning
- AnalysisMoisture, length and vanillin content
- PackingVacuum-packed, in bundles or bulk
Ask us about lengths, grades and volumes by harvest.
Request a sampleWhat we check in every lot
Ripeness
We harvest beans at the right moment. A bean picked too early never develops its full aroma.
Curing
We respect the timing of traditional curing and never rush it with artificial methods.
Moisture
We measure the moisture of every lot so the beans arrive at the agreed grade.
Vanillin
We test vanillin content, the main indicator of aromatic quality.
Get a quote for organic vanilla
Tell us the grade and length you need, the volume and the port of destination.