OUR PROCESS
We're passionate about bringing you the finest vanilla in the world. Our commitment to quality extends to every step of the process, from hand-pollination and meticulous curing to the final aging that develops the rich, complex flavors you love.
Learn more about the journey of our vanilla beans from flower to finished product.
HARVESTING
Vanilla flowers naturally are only pollinated by a certain species of bee, the Melipona species. Due to the endangerment of the Melipona bees, vanilla flowers must be hand-pollinated.
Our farmers carefully hand-pollinate all of their vanilla orchids. The techniques have been passed down through generations of vanilla growers. The beans typically ripen about 8 months after pollination, where they will be picked, sorted, and blanched to release the enzymes needed for the curing process.
SWEATING AND DRYING
After they're blanched, the vanilla beans go into an airtight container to "sweat" for a few days. This includes heating and cooling methods, which causes the chemical reactions needed to develop vanillin.
The drying process takes several months (length differs with each grade, especially Crystal grade), with the beans being rotated and moved frequently to ensure each bean is equally dried. Our beans are sun-dried due to the tropical and warm climates.
THE AGING PROCESS
When the beans are dried to the farmers' satisfaction, the aging process begins. This process can take at least several months, and usually takes place in airtight containers. During this time, the flavor of sweet vanilla develops and they turn into the amazing vanilla beans we all know.