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Premium Bourbon

Madagascar
Vanilla

Four grades, sorted and calibrated at source in Maroantsetra. Lab-certified vanillin at 2.2–2.3%, vacuum-sealed, export-ready.

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Our Vanilla Range

Premium Vanilla Products

Bourbon Madagascar, sorted and calibrated at source. Supply tailored to your needs.

Gourmet vanilla pods Top Grade

Gourmet Grade

Premium whole pods, long, plump and oily with exceptional aromatic richness. Ideal for high-end pastry, ice cream, and direct retail use.

  • Length: 16–19 cm
  • Moisture: 34–37%
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TK vanilla pods

TK Grade

High-quality whole pods. Slightly shorter than Gourmet but equally fragrant and rich in vanillin. A popular choice for extraction and food manufacturing.

  • Length: 13.5–16 cm
  • Moisture: 34–37%
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Rouge vanilla pods drying

Rouge Grade

Whole pods with a characteristic red hue. Strong vanillin profile, well suited for industrial extraction and flavour houses.

  • Length: 13.5–19 cm
  • Moisture: 34–37%
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Vacuum sealed vanilla pods

Coupe Grade — For Extraction

Split pods with generally higher vanillin content — a technical advantage for aroma extraction. Verified mold-free. Ideal for flavour companies and aroma manufacturers.

  • Vanillin: Generally higher than whole pods
  • Use: Extraction / aroma
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From Flower to Pod

An Artisanal Process

01

Flowering

Vanilla orchids bloom for just one morning each year. Farmers must act within hours.

02

Hand Pollination

Using a small stick, farmers manually transfer pollen — a technique unique to Madagascar's cultivation.

03

9 Months Growth

Pods slowly develop on the vine for 9 months before reaching peak maturity and maximum vanillin content.

04

Traditional Curing

Blanching, sweating, slow drying over several months. This transforms green pods into the dark, fragrant vanilla you know.

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Request a sample, ask for pricing, or get in touch to discuss your specific volumes and grades.

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