Custom Curing Programs for Professional Kitchens

We work with pastry chefs and specialty food brands to develop batch-specific aging schedules, moisture targets, and flavor profiles suited to their menus and production timelines.

How Kitchens Put Our Cured Beans to Work

Whether you run a pastry counter, a coffee bar, or a small-batch ice cream line, the same pod behaves differently depending on how you treat it. These are the scenarios we see most often, and the specific ways our curing program fits into each one.

For pastry teams that need consistent extract strength across weekly batches, we supply beans graded to a narrow moisture window. You skip the guesswork when scaling recipes.

Pastry Kitchen Consistency

Roasters and baristas use our paste to build a vanilla-forward cold brew or a syrupy base for lattes. The paste holds its aroma through heat, so it survives the brew cycle.

Coffee and Beverage Programs

Chocolate makers pair our bourbon beans with single-origin bars, letting the cherry and prune notes sit against dark cocoa. We share pairing notes per batch, not just a generic profile.

Chocolate and Confectionery

Restaurants running a dessert menu that changes monthly order smaller lots and rotate through our aging crates. You get fresh stock without committing to a full season's volume.

Seasonal Menu Flexibility

Food brands developing a new vanilla product line use our custom curing service to lock in a specific flavor direction. We adjust aging time and crate conditions to match your target notes.

Product Development Support

Home bakers who sell at farmers markets or through local delivery need beans that arrive ready to use. Our sample packs let you test a batch before committing to a larger order.

Small-Batch Retail Testing

These notes clarify how our curing programs, grading standards, and sample orders are defined. Read them before commissioning a custom batch or placing a wholesale order.

Terms and Clarifications for Business Orders

Batch GradingEach lot is sorted by pod length, moisture content, and visual oil bloom. Grade A beans run 15–18 cm with 28–32% moisture; Grade B beans are shorter and drier, suited for extract production. We confirm the grade on your invoice before curing begins.

Custom Curing TimelineA standard curing cycle takes 6 to 9 months from green bean to finished pod. Rush orders are not available because the sweating and aging stages cannot be compressed without losing aroma complexity. We schedule your batch around the harvest calendar.

Sample Pack ContentsSample packs contain three whole pods from the current harvest, one 30 ml bottle of pure extract, and a 50 g jar of vanilla bean paste. Samples are shipped within 5 working days and are not eligible for return once opened.

Wholesale MinimumsWholesale pricing applies to orders of 5 kg or more of whole beans, or 12 bottles of extract or paste per SKU. We do not split a single grade across multiple invoices to reach the minimum.

Moisture SpecificationsMoisture content is measured at the time of packing and stated on the certificate of analysis. Beans stored in a cool, dry pantry will hold their moisture for up to 12 months; refrigeration is not recommended as it can cause condensation and mold.

Pairing GuaranteeOur pairing suggestions for chocolate, coffee, custards, and baked goods are based on tasting trials with the current harvest. Flavor profiles shift slightly between seasons, so we re-test each batch before publishing updated notes.

Why pastry teams switch to our curing program

Most vanilla suppliers sell beans as a commodity. We treat each batch as a living product, sorted by hand, aged in small wooden crates, and graded for moisture content before it reaches your kitchen. That difference shows up in the aroma, the gloss, and the way the flavor holds through baking.

A note on sourcing: every pod we ship comes from a single origin in Madagascar, cured in our own facility in Sibu. We do not blend batches from different seasons, so your recipes stay consistent from one order to the next. If you want to see how we handle the journey from green bean to finished pod, our process page walks through each stage.
Consistent moisture, batch after batch

We measure moisture content on every crate before packing. Beans that fall outside the 25–30% range are set aside for extract, not sold as whole pods. That means your custards and ice creams get the same concentration of flavor every time you reorder.

Flavor notes you can actually taste

Our bourbon beans develop cherry, prune, and sweet spice during the aging process. These notes come from the curing method, not from added flavoring. When you pair them with dark chocolate or cold-brew coffee, the vanilla holds its own instead of disappearing behind the other ingredients.

Custom aging for your menu

If you run a pastry kitchen or a specialty food brand, we can set aside a dedicated batch and age it to your preferred profile. Longer aging brings deeper, darker notes; shorter aging keeps the floral brightness. Tell us what you are building, and we will adjust the timeline.

Direct communication, no middlemen

You talk to the people who cure the beans, not a sales desk. We answer questions about grading, storage, and extraction ratios within a day. For volume orders, we send samples first so you can test the batch before committing. Learn more about how we work on our about page.

Cookie settings

We use cookies to keep the site reliable, remember basic choices, and understand which pages are useful. You can accept, reject, or review the settings before continuing.