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.
We sort, grade, and age each batch of vanilla in small wooden crates until the pods develop their full range of cherry, prune, and sweet spice notes. Our portfolio covers single-origin beans, vanilla bean paste, pure extracts, and custom curing programs for pastry chefs, home bakers, and specialty food brands.
Browse the Cured Bean CollectionFrom the curing room
Madagascar bourbon beans from the current harvest carry a higher moisture content, around 28 to 32 percent. They feel supple and bend without snapping, which makes them ideal for extract making or direct infusion into custards and cream.
For pastry work where you need a firmer pod for scraping, look for beans aged an extra four to six weeks in the crate. The surface turns a deeper mahogany and the aroma shifts toward prune and sweet spice, with less raw green edge.
Store cured pods in a sealed jar away from direct light, and avoid the refrigerator. A cool pantry at roughly 18 to 20 degrees Celsius keeps the oils stable for up to a year. If you see sugar crystals forming on the surface, that is a sign of a well-aged bean, not a defect.
When pairing vanilla with chocolate or coffee, start with half the amount you would normally use. The floral and fruity notes in bourbon beans can overpower a delicate dark roast, so taste as you go and adjust in small increments.
Every service is built around the same principle: a properly rested bean, graded by hand and aged in small wooden crates until the aroma settles into something complex.
Beans sourced from the Sava region, sorted by length and moisture content before curing begins. Each batch rests for at least nine months, developing the cherry and prune notes that define bourbon vanilla.
Paste made from freshly ground cured pods with a touch of cane syrup, and extract steeped slowly in a neutral spirit. Both are bottled in small runs, so the batch number on the label tells you exactly when it was made.
A commissioning program for kitchens that want a consistent supply of beans aged to their preferred profile. We adjust humidity and resting time per order, and share tasting notes with each delivery so you can track how the batch evolves.
Three graded grades in one box, with a short note on moisture content and suggested use for each. Useful for testing a new custard recipe or comparing how different beans hold up in a baked good.
Practical notes on which bean profile suits dark chocolate, cold brew, or a simple crème brûlée. We keep the advice specific, based on what we have actually tasted in our own kitchen.