Traditionally Grown in a Single Estate Vanilla Plantations in Indonesia Walking through the jungle of Indonesia youd imagine the wholesome aroma of warming vanilla. However this doesnt actually occur until the pods have been treated and cared for. Our perfectly ripe Tahitian vanilla beans grade B are harvested at the peak of its freshness.

To maximize the vanillin content formation process the pods are later tightly wrapped for 7 to 10 days under hot (45c-65c or 115F-150F) and humid conditions. Once the sweating process is done the pods go through the curing process to prevent rafting and to preserve the aroma profile.

Based on this solid reason our Tahitian vanilla beans grade B reveal an ideal moisture content of around 20% to 24% and exhibit its fullest aromatic qualities.