Our Organic Vanilla Beans Production Process
At Vanilla Ceylon, we’re proud to be the leading vanilla beans producer in Sri Lanka, ensuring every bean meets the highest standards of quality and consistency. Our artisanal vanilla curing process is deeply rooted in Sri Lankan tradition, combining sustainable cultivation with modern quality control to produce high-vanillin vanilla pods trusted by chefs, extract makers, and food brands worldwide. Explore our 7-step vanilla processing method that transforms green vanilla pods into rich, aromatic, and premium-quality cured beans.
- Our production begins in vanilla-growing regions across Sri Lanka, where beans are carefully harvested at peak maturity — typically during November–December and July–August.
Our Vanilla Development Officers work directly with smallholder farmers to ensure: - Harvesting at optimal ripeness post-pollination
- Use of proper indicators for maturity
- Gentle hand-picking techniques to prevent bruising
Beans are cleaned, de-bunched, and collected in ventilated containers to avoid damage during transport.
Step 2: Cleaning and Sorting Green Beans
- Once delivered to our processing facility, beans go through a second inspection to:
- Verify ripeness and uniformity
- Remove foreign particles or debris
- Ensure no physical damage or early spoilage
- Cleaned beans are then washed thoroughly, preparing them for the next stage.
Step 3: Killing Process (Blanching)
- To initiate the vanillin development process, green vanilla beans are briefly submerged in hot water. This step:
- Stops enzymatic growth
- Triggers vanillin enzyme release
- Begins the color transformation from green to dark brown
Proper timing and temperature are crucial here — a hallmark of our refined curing method.
Step 4: Curing & Drying Process
This is the most crucial part of vanilla processing. Our traditional vanilla curing includes:
Sun Drying:
1 to 2 months under controlled sunlight
Reduces bean moisture by 40–50%
Slow Drying:
Further air drying at room temperature for another 1–2 months
Brings moisture to the ideal 15–20% range
Encourages full aroma and vanillin development
Beans are rotated and massaged manually to maintain flexibility and oil content.
Step 5: Vanilla Bean Grading & Quality Control
Each bean is inspected by hand and categorized based on:
- Length: 10cm to 18cm (commonly 6–8″ for premium batches)
- Moisture content
- Appearance: Dark brown, oily sheen, pliable texture
- Aroma profile: Earthy, sweet vanilla with hints of cocoa and resins
- Defects: Beans with mold, damage, discoloration are removed
Our team performs the bend and knot test to confirm proper curing — high-quality vanilla should be soft enough to bend without breaking.
Step 6: Proper Storage of Cured Vanilla Beans
To preserve the integrity and quality of our vanilla beans, we store them in:
→ Wax paper inside airtight containers
→Dark rooms with a stable temperature of 15°C–29°C
→Humidity-controlled environments to prevent mold and maintain moisture balance
This careful storage allows our beans to continue aging naturally, enhancing their flavor and scent.
Step 7: Packaging for Bulk & Private Label Vanilla Orders
As a wholesale vanilla beans supplier, we handle everything from small kitchen batches to bulk commercial vanilla orders.
- Custom private label packaging for brands worldwide
- Vacuum sealing to prevent mold and lock in aroma
- Flexible fulfillment — we serve both large extract manufacturers and home bakers
- Every order is freshly packed and triple-inspected before shipping
- Sri Lanka’s leading bulk vanilla pod exporter
- Full control from farm to final product
- Traditional curing for higher vanillin yield
- Expert grading and packaging team
- Trusted by global buyers for premium
vanilla quality