Green Vanilla Sortation
Our green vanilla beans are meticulously sourced from plantation fields managed by mentored farmers. Each bean undergoes a thorough inspection to ensure optimal quality, focusing on key factors such as bean length and maturity level.
Killing / Boiling
Our green vanilla beans are boiled in water at 60 degree C for 3 minutes, stopping ripening and breaking open cell walls to release enzymes and vanillin. This process preserves their natural aroma, flavor, and color. After boiling, the beans are dried.
Sweating
The beans are wrapped in black cotton fabric and placed inside a sealed wooden box for 48 hours. This controlled environment encourages the beans to release moisture and develop their rich aroma and deep color.
Drying
Our vanilla beans are sun-dried on bamboo trays for 4 hours daily, covered with black cotton to prevent excessive UV exposure and maintain color. The process includes careful ventilation until moisture reaches 35-40%, ensuring optimal flavor and quality.
Conditioning
Our vanilla beans are placed in sealed cardboard boxes lined with wax paper for 1-2 months. The wax paper is specially chosen for its non-absorbent properties, ensuring that the beans retain their natural oils and rich flavor during this aging period.