Grade A Bourbon
Vanilla Beans
Plump, oily beans measuring 18 to 22 cm, hand-selected in Madagascar. A slow curing process that develops more than 200 aromatic compounds, for professionals who never compromise on quality.
- 18 to 22 cm · plump beans
- 1.8 to 2.1% vanillin
- Direct sourcing · no middlemen
Reply within 24h · Delivery in Portugal & Europe
The selection
What makes a genuine Grade A bean
Grade A is not a marketing label, it is a specification. Length above 16 cm, high moisture content, flexibility when twisted, no splitting. Our beans measure 18 to 22 cm and can be tied around a finger without breaking.
That high moisture content, around 30 to 35%, is the sign of a slow, rigorous drying process. A dry, brittle bean has lost most of its volatile compounds: it weighs less, keeps poorly and delivers a fraction of the flavour.
We only select lots that have gone through a full conditioning phase in trunks, over several months. This is when vanillin settles between 1.8 and 2.1%, and when the 200-plus secondary aromatic compounds develop: cocoa, prune, tobacco and precious wood.
How to use them
Use one bean per 500 ml to 1 litre of preparation depending on the intensity you want. Split, scrape, and always infuse the whole bean along with the seeds.
Custards and pastry creams
Infuse the split bean in hot milk, off the heat, covered, for 20 minutes. Keeping it covered prevents volatile aromas from evaporating.
Ice cream and sorbets
Infuse at 65 °C for 30 minutes then age cold overnight. The seeds stay visible and the intensity holds after freezing.
Ganaches and chocolate
Infuse in the cream before emulsifying. Fat captures the fat-soluble aromas that water cannot hold.
Vanilla sugar and salt
Used beans, dried and ground, make an in-house vanilla sugar with nothing wasted.
Technical sheet
- Variety
- Vanilla planifolia (Bourbon)
- Origin
- SAVA, Madagascar
- Length
- 18 to 22 cm
- Vanillin content
- 1.8 to 2.1%
- Moisture
- 30 to 35%
- Packaging
- From 250 g to several kilos, vacuum-sealed
- Shelf life
- 24 months, away from light, 15-20 °C
Practical information
Storage
Keep the beans in an airtight glass jar or in their original bag, away from light, between 15 and 20 °C. Never refrigerate: cold hardens the pod and dries it out. Stored this way the beans hold 24 months without losing aroma. A light frosting of natural vanillin crystals on the surface is a quality marker, not a defect.
Allergens
No allergens. Gluten-free, lactose-free, vegan.
Minimum order
Minimum order: 250 g. Beyond that, from 250 g up to several kilos per delivery, with volume B2B pricing.
Frequently asked questions
What is the difference between Grade A and Grade B?
Grade A, also called gourmet beans, is plump, flexible and moisture-rich: it is used as is in the kitchen. Grade B is drier and intended for industrial extraction. We only sell Grade A.
How many beans per kilo?
With 18 to 22 cm beans at high moisture content, expect roughly 200 to 250 beans per kilo. Dry beans would give a far higher count for a weaker aromatic result.
How should they be stored?
Vacuum-sealed or in an airtight jar, at room temperature, away from light. Never in the fridge: cold creates condensation and encourages mould.
Do you ship outside Portugal?
Yes, we ship across Europe. Dispatched from Lisbon, delivered within 48 to 72 hours depending on destination.
Can I order a sample?
Yes. We offer a discovery sample to professionals before any order, so you can judge the product in your own kitchen.