From green beans arriving at our Sibu facility to finished pods ready for your kitchen, each batch moves through a set sequence of blanching, sweating, and slow aging in small wooden crates. Here is what to expect at every stage, including the practical limits on volume, timing, and moisture content that shape the final product.
From green bean to finished pod
Green beans arrive from our Madagascar partners in late June. We sort by length, thickness, and maturity before the first heat treatment, rejecting any pod with splits or uneven color.
Each batch is blanched in hot water for under three minutes, then wrapped in wool blankets for 48 hours. This step stops enzymatic activity and starts the browning that builds aroma.
Pods rest on open racks in our drying room for three to four weeks. We turn them daily and track moisture by weight, aiming for a final content between 25 and 30 percent.
Once dried, beans move into small wooden crates lined with parchment. They age there for at least eight weeks, developing the cherry, prune, and sweet spice notes our clients expect.
Every pod is hand-graded by length and appearance. Grade A beans go to pastry chefs and extract makers; shorter or slightly drier pods are set aside for infusions and custom blends.
Orders ship within two working days, each box carrying a batch card with harvest date, moisture level, and suggested pairings for chocolate, coffee, custards, and baked goods.
Our curing program follows a fixed sequence, from the first inquiry about green beans to the finished batch that arrives at your kitchen. Each stage has clear timing and a defined handoff, so you know what to expect before we start.
Step 01
Share the quantity you need, the intended use, and your preferred moisture range. We confirm availability of green Madagascar bourbon beans and propose a curing timeline based on your kitchen schedule.
Step 02
We send a small sample of our current cured stock so you can evaluate aroma, color, and flexibility. This helps us match the right bean grade to your recipes before committing to a full batch.
Step 03
Your beans are blanched, sweated, and dried in small wooden crates. The aging period runs from six to nine weeks, with regular checks on moisture content and flavor development.
Step 04
Each pod is sorted by length, moisture, and visual condition. We pack your batch in sealed pouches with a batch card that lists the curing dates and tasting notes for your records.
Step 05
Your order ships with storage instructions and a suggested use-by window. We check in after two weeks to see how the beans perform in your recipes and adjust future batches if needed.
Step 06
For pastry chefs and food brands, we offer longer aging cycles with specific flavor targets. Tell us the profile you want, and we will hold a dedicated crate for your kitchen.
Ready to start a batch? Contact us with your quantities and timeline, or review the full curing process before you write.