Afri Exports logoAfri ExportsWholesale Bourbon Vanilla
A bundle of cured Grade A Bourbon vanilla beans tied for export
Direct from Madagascar, Uganda & the Comoros

Bourbon Vanilla Beans, Graded for Every Application

Grade A gourmet and Grade B extraction beans sourced at origin in Madagascar's Sava region, Uganda and the Comoros — lab-tested for vanillin and moisture, vacuum-packed and shipped FOB to wholesale buyers worldwide.

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What we supply

Gourmet Beans, Extraction Beans & Ground Powder

Three product lines covering every vanilla application — each lot lab-tested and packed to your specification.

Gourmet Grade A
Gourmet Grade A
Extraction Grade B
Extraction Grade B
Specialty & Powder
Specialty & Powder
A vanilla plantation vista with vines trained on tutor trees
15+Years of Experience
A Malagasy farmer holding a basket of freshly harvested green vanilla pods
Our story

A Direct Line From the Vanilla Vine to Your Warehouse

Since 2010 we have worked as a wholesale exporter of African-origin produce. Our vanilla programme buys direct from grower groups in Madagascar's Sava region, Uganda and the Comoros — supervising the cure, running independent lab tests and consolidating at origin, so importers get a known bean at a clear price.

Grown on smallholder vines

We buy direct from grower groups across Antalaha, Sambava and Vohémar in Madagascar, Bundibugyo and Mukono in Uganda, and the Comoro Islands — every lot traceable to its district.

Cured, tested & shipped from origin

Curing supervision, vanillin and moisture assays, vacuum packing and export paperwork handled at origin — one accountable partner from vine to destination.

Our Quality Process

Sourcing in volume?

Tell us your grade, volume and destination — we ship vanilla beans worldwide

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Our range

Grades Our Buyers Ask For Most

A selection of our most-requested lines — every product ships with full specifications, a per-lot lab report and pre-shipment samples on request.

New-cure booking

Reserve Volume From the New Madagascar Cure

Green harvest in the Sava region runs June through September, and the best-calibre gourmet lots are allocated before the cure finishes. Book early to lock in length, vanillin band and origin for the season.

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Reserve Your Volume
A bowl of freshly cured Bourbon vanilla beans
Vanilla vines trained on tutor trees at a plantation in Madagascar's Sava region
Farmers harvesting mature green vanilla pods by hand
Green vanilla pods being blanched and wrapped for the sweating stage of the cure
Vanilla beans laid out to sun-dry on raised racks
Cured vanilla beans conditioning in paper-lined wooden boxes
How we work

From Vine to Port, Quality at Every Step

Hand-Pollinated at Origin

Every bean starts as a flower pollinated by hand on smallholder vines in Madagascar, Uganda and the Comoros, harvested only when the pod has fully matured.

Curing Discipline

Killing, sweating, slow drying and conditioning are run under supervision at origin — the months-long cure that builds aroma and keeps mould out.

A quality inspector measuring cured vanilla beans with a caliper

Lab-Verified Vanillin & Moisture

Independent laboratory analysis on every lot — vanillin content and moisture reported per shipment, tied to the lot number.

Vacuum-Packed for Export

Beans are vacuum-packed and consolidated at origin — Toamasina for Madagascar, Mombasa routing for Uganda, regional gateways for Comoros — with full documentation.

Wholesale Vanilla Beans From 10 kg to Full Pallets
Wholesale & bulk

Wholesale Vanilla Beans From 10 kg to Full Pallets

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Your Brand, Filled With Our Beans
Private label

Your Brand, Filled With Our Beans

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In the spotlight

Featured Beans This Season

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What buyers say

Trusted by Importers Worldwide

“We build our vanilla base around their Madagascar Grade A, and the vanillin numbers on the lab sheet actually match what we taste in the churn. Two years in, we have never had a batch drift on us.”
Meredith CallowayFounder, Willow & Vine Creamery · Portland, Oregon, USA
“The beans arrive supple, oily and exactly in the moisture band promised — you can roll them around your finger. For a pastry house, that consistency of cure is worth more than any discount.”
Laurent MercierChef Pâtissier & Owner, Maison Mercier · Lyon, France
“Sampling is honest — the kilo we approve is the pallet we receive. Documentation lands before the shipment does, and our clearance through Jebel Ali has never lost a day on their paperwork.”
Tariq Al-MansooriManaging Director, Al Waha Gourmet Foods · Dubai, UAE
“We price extraction beans on vanillin yield, and their per-lot assays hold up against our own HPLC every time. The Uganda Grade B line has become our benchmark for cost per kilo of vanillin.”
Franziska WeberProcurement Manager, Hanseatic Flavour Works · Hamburg, Germany
From the journal

News, Insight & Curing Notes

Notes from the vines, the curing houses and the wider vanilla trade.

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Maison Mercier
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Hanseatic Flavour Works
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