The journey of each vanilla bean begins with a thermal treatment in hot water, effectively halting the ripening process. Our Curing Masters, with their years of expertise, determine the precise duration for this treatment based on the bean's maturity and type. This crucial step initiates a series of biochemical reactions, leading to the hydrolysis of β-glucosidase, which then converts into Vanillin and glucose.

Post-blanching, the beans are carefully enveloped in dark cloth or blankets and left to "sweat" for a period ranging from 24 to 48 hours. This stage allows the beans to undergo necessary enzymatic changes, further enhancing their aromatic profile.

The beans are then exposed to the natural sunlight for a minimum of two weeks, a few hours each day. Following this, they are wrapped in dark cloth to retain heat for the remainder of the day. This dual exposure initiates fermentation while stabilizing the beans, effectively preventing mold development and microbial contamination. The moisture content of the pods is carefully monitored and gradually reduced during this phase.

Once the drying phase is complete, the pods are stored in wooden boxes for several months. This aging process allows for further reduction in moisture and a significant enhancement in both aroma and organoleptic characteristics.

Each bean undergoes a meticulous inspection and grading process. They are sorted based on size and specific characteristics, such as whether they are split or intact. The beans are also straightened, a process that helps distribute the oils evenly and imparts a beautiful shine to them.

The beans are then prepared in bundles or bulk, as per customer requirements, and stored in boxes for a minimum of three months to intensify their aroma. Regular inspections ensure quality, prevent mildew, contamination, and insect infestation, and maintain optimal moisture levels.