b l o g

n o v em b e r  2 0 2 1

By Piero Bianchessi, Former Owner and Operator of Venui Vanilla

Goal 1 : to slowly reduce the beans’ water content from 50% to 25%

Goal 2 : to slowly continue the enzymatic activity

Note : Only through experience will you learn how to tell the different moisture content of the beans

Tools : (1) Trays (2) Shelves (3) A ventilated dry room

Process 

(1) Unwrap the vanilla beans

(2) Spread beans out on the trays

(3) Place the trays on shelves

(4) Every day check the moisture content of each bean. Once beans have reached 25% moisture content separate them from those still curing and prepare for BUNDLING and IN-BOX CONDITIONING.