Vanilla
Hand-pollinated Bourbon vanilla with two harvest seasons a year — cured slowly, graded by hand, rich in natural vanillin.
The Crop
Bourbon vanilla, pollinated by hand
Each vanilla orchid opens for a single morning. Our partner farmers walk their vines at dawn and pollinate every flower by hand — the same patient craft behind the world's finest vanilla. Uganda's equatorial climate gives us something rare: two harvests a year, keeping fresh supply available when other origins are between crops.
Beans mature on the vine for eight to nine months before picking. We then blanch, sweat and slow-cure them over weeks, conditioning and grading each pod by hand for length, moisture and aroma.
How We Prepare It
From flower to cured pod
Hand Pollination
Every flower pollinated by hand in its single-morning window — vanilla simply doesn't happen any other way.
Eight to Nine Months on the Vine
Full maturation before picking. No early harvests, no shortcuts — vanillin content is built in the field, not the warehouse.
Cure & Grade
Blanched, sweated and slow sun-cured over weeks, then conditioned and graded pod by pod for length, moisture and aroma.
Buyer Specifications
Vanilla, on paper
Typical export specification — grading reports and pre-shipment samples available on request.
| Species | Vanilla planifolia (Bourbon) |
|---|---|
| Grade | Gourmet / Grade A · extraction grade on request |
| Vanillin | 1.8–2.2% |
| Moisture | Gourmet 30–35% · extraction 20–25% |
| Pod length | 14–18 cm |
| Packaging | Vacuum-packed, food-grade export cartons |
| Harvests | Two seasons — Dec–Jan & Jun–Jul (per gazetted dates) |
| Minimum order | 25 kg · larger volumes by agreement |
| Samples | 100 g graded sample by courier, typically within 5 days |
| Documentation | Certificate of origin · phytosanitary · full lot traceability |
| Incoterms | FOB Entebbe (air) · CIF on request |
Ready When You Are
Request a vanilla offer
Tell us your volume, grade and timeline — our trade desk replies within one business day.
