L'Artisan Vanilla Company

Fermentation

rogerburston — Mon, 02 Sep 2019 15:34:10 +0000

Before we sort and condition our beans, they are left to dry in the shade for approximately 50 days, depending on humidity.
The beans are spread on to wooden racks to allow the evaporation of moisture and it is during this fermentation process that our beans develop high levels of vanillin.

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Shade drying

rogerburston — Wed, 17 Jul 2019 15:39:50 +0000

Today we separated our premium commercial grade A beans (that are available on this site) from our premium grade B beans and premium split beans, ready to place on our racks for the shade drying phase of the curing process.
Split beans, which can end up anywhere from the pharmaceuticals to the perfumery sectors, mature and dry much quicker than the whole pods we are accustomed to seeing in the retail market.

Flavour profile – vanilla regions

For the discerning palette, there are many subtle differences in the flavour profile between the traditional bourbon bean from the ‘Bourbon Isles’ region, and Indonesian vanilla.
Principally, the Indonesian fruit is harvested earlier, leading to more woody and tobacco flavour notes, whereas Comoran Bourbon has a deeper and stronger overall flavour, making our Bourbon the go-to bean of choice for professional pastry chefs.

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Sun drying

rogerburston — Tue, 02 Jul 2019 15:40:48 +0000

The most flavourful of the four species of vanilla, our beans develop a particularly high amount of vanillin during the curing process, which
gives it a clear, full and sweet creamy flavour profile and a

velvety after-tone. Heaven!

A vital stage in developing our famous flavour profile is the sweating and sun drying phase. Our master curers ensure optimal moisture content by basking our crop in the morning sun for approximately 10 days. We repack our harvest and repeat daily, allowing our beans to dry and mature slowly, developing a beautiful aroma and a delicate taste.

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