Questions About Sourcing, Curing, and Storing Vanilla

Our standard curing cycle runs about six to eight months. Green beans arrive from Madagascar, then go through blanching, sweating, and a slow rest in small wooden crates. The exact timeline depends on the moisture content you want for your kitchen, so we adjust the aging period to match your intended use, whether that is extract making or direct infusion.

We grade our cured beans between 25 and 35 percent moisture. Beans at the higher end feel supple and are ideal for scraping into custards and pastry creams. Lower-moisture beans work better for long infusions and extract production. Every batch ships with a moisture specification sheet so you know exactly what you are working with.

Yes, sample packs are available with four to six beans from the current curing cycle. Each sample includes tasting notes and a suggested pairing, so you can evaluate aroma, color, and flavor before placing a larger order. Just reach out through the contact page and tell us what you plan to make.

We sort every batch by length, color, oil content, and aroma intensity. Beans that show a deep mahogany color, a supple texture, and a strong sweet scent are marked as grade A. Shorter or drier pods are set aside for extract blends. This grading happens by hand in small lots, not on a production line.

Our cured beans typically develop notes of cherry, prune, and sweet spice, with a creamy background that works well with chocolate, coffee, and baked goods. The exact profile shifts slightly with each curing cycle, which is why we include batch-specific tasting notes with every order.

We do. When you order a batch or a sample pack, we include pairing suggestions based on your intended use. For chocolate desserts we recommend a bean with higher oil content, while coffee infusions benefit from a drier pod. You can also ask us directly through the contact page and we will point you to the right option.