WHERE DO THE BEST VANILLA BEANS COME FROM?

It does not matter where the vanilla bean comes from. (They all originated in Mexico and from there where taken to the other countries). Vanilla quality is all about letting nature take its time to mature. The vanilla bean is fully mature ONLY when yellow at the tip about 2″ inches. This is when the “vanillin” has fully formed inside the bean. Now the long curing process starts but maturity of the bean is vital to have the best bean (yellow at the tip).

Vanilla bean quality can be accurately measure with photo spectrometry in the amount of vanillin detected in the laboratory reading. The higher the vanillin reading the higher all the other attributes will be: aroma and flavor. Long shelf life will manifest by the show of vanillin crystals in the vanilla bean which keeps on getting better with time as long it was cut yellow and not green.

The BEST QUALITY vanilla beans are “made into quality” when the vanilla bean has PROPERLY MATURE ON THE VINE.

THE MOST IMPORTANT PART WHEN YOU CUT IT FROM THE VINE IS THAT THE TIP IS YELLOW.

How does the vanilla farmer know when is the best time to cut the vanilla bean?
The BEST QUALITY vanilla beans are “made into quality” when the vanilla bean has PROPERLY MATURE ON THE VINE. If the vanilla bean is cut while green it will be an inferior quality vanilla bean; it would be harder to cure because of the lower vanillin count, (vanillin is a “curing agent”) will be prone to “mold” and will have lower overall quality aroma notes.
If you cut the bean when it is yellow it would have all the quality parameters, all the vanillin it needs to be the BEST AROMATIC VANILLA BEAN, it does not matter where it is grown. 

You have to cut the bean when NATURE tells you and that is how our farmers cut it at our cooperative as it’s quality readings will be higher and minimize the loss due to mold.