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.
About rogerburston
This author hasn't written their bio yet.
rogerburston has contributed 6 entries to our website, so far.View entries by rogerburston
You also might be interested in
The most flavourful of the four species of vanilla, our[...]
Join us on our journey as we bring you the[...]
We have handpicked thousands of green vanilla beans over the[...]