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.