A look at the curing programs, sample collections, and custom aging work we have built for pastry kitchens and specialty food brands.
A look at the curing programs, sample collections, and custom aging work we have built for pastry kitchens and specialty food brands.
Before you commission a custom aging program or order a sample pack, here are the precise terms we use when describing moisture content, grading, and batch origins. These notes remove the guesswork from your sourcing decisions.
It means the green beans were grown and harvested in the Sava region of northeastern Madagascar, then cured in our own facility in Sibu. We do not blend beans from different islands or regions. Each batch carries a traceable lot number so you know exactly which harvest and curing cycle produced the pods you receive.
We measure moisture with a calibrated probe on a sample of five pods from each crate, taken at the same time of day to avoid humidity swings. Our finished beans typically sit between 28% and 34% moisture. Below that range, pods become brittle and lose aroma; above it, they risk mold during transit. For extract making, we recommend the drier end of the range, while direct infusions benefit from a slightly suppler pod.
Grade A refers to whole, pliable pods longer than 14 centimeters with a high oil content and no splits. Grade B beans are shorter, drier, or have minor surface blemishes, which makes them ideal for extract production where appearance matters less. Both grades come from the same curing process and carry the same flavor profile; the distinction is purely physical.
A standard aging cycle runs 8 to 12 weeks from the day green beans arrive at our facility. During that period we control temperature and humidity in small wooden crates, rotating the beans weekly. If you need a shorter cycle for a specific production deadline, we can adjust the schedule, but the flavor will be less developed than a full rest.
Yes. We host small group tastings by appointment at our Sibu facility, where you can compare beans from different curing stages and sample our paste and extract side by side. Write to info@viedevanille.com with your preferred dates, and we will confirm availability within two working days.
Sample packs contain three 10-gram portions from different batches so you can compare aroma and moisture before committing to a larger order. If a sample arrives damaged or with visible mold, we replace it at no cost. For bulk orders, we ask that you inspect the pods within 48 hours of delivery and report any issues with photos; we will then arrange a replacement or credit.
What Pastry Chefs Say About Our Cured Beans
Feedback from kitchens that switched to our single-origin Madagascar bourbon beans and custom curing programs.
We replaced our previous extract supplier with Vie de Vanille's Grade A bourbon beans for the crème brûlée at our patisserie. The cherry and prune notes came through clearly after just two weeks of steeping. Our customers noticed the difference before we mentioned the change.
Veronica Romero Ortega, Head Pastry Chef at Maison Lumière
I ordered the sample pack to test moisture content across batches. The beans arrived consistently at 28-30% moisture, which is exactly what I need for my ice cream base. The curing is even, no brittle ends, and the aroma fills the whole prep station.
Lorena Rojas Jimenez, Owner of Dulce Artesanal Bakery
Commissioned a custom aging program for our coffee shop's vanilla syrup. They adjusted the curing time to bring out more sweet spice and less floral top notes. The syrup now pairs better with our cold brew and doesn't overpower the roast.
Manuel Reyes Cruz, Beverage Director at Café Ocho
As a home baker, I was skeptical about ordering beans online. The tasting notes were accurate, and the pods were supple and glossy, not dry. My vanilla pound cake has never had this depth of flavor. I've already placed a second order for the paste.
Natalia Herrera Sanchez, Home Baker and Food Blogger
We run a small chocolate studio and use their cured beans for our dark chocolate ganache. The grading is consistent, and the batch-to-batch variation is minimal. That reliability matters when you're producing 200 bars a week.
Veronica Romero Ortega, Chocolate Maker at Cacao y Vainilla