Bourbon Vanilla Beans, Graded for Every Application

“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.”

“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.”

“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.”

“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.”