Vanilla beans are sorted according to level of maturity and quality. Baskets of about 60 pounds are dipped in 65C (150 degrees farenheit) hot water for about 3 minutes (more or less according level of maturity). This blanching stops the growing stage and starts the internal chemical reactions needed to build the vanilla flavor.  

Immediately after taking the blanched vanilla beans from the water, the warm beans are wrapped in wool blankets, to keep them warm, and are placed in air-tight wooden boxes. After 24 hours, we open the box and inspect the beans. At this point, the beans are somewhat shriveled (have lost moisture) and are chocolate black in color.

After sweating, we dry the vanilla beans in the oven at 65C (150 degrees) for 3 hours a day and the rest of the time in the shade, each day for 7 days. We do a second drying on the following 7 days, in the sun for 5 hours a day and the rest of the time in the shade. The last drying step is done in a shady, well ventilated place for about a month.

We wrap the vanilla beans tightly in waxed paper and store them in wooden boxes for 8 months or more. Aging is a critical step to get all of the aroma and flavor from the vanilla bean. Premium beans are actually aged for 2 years. Aging the vanilla beans well develops a "vanilla frost." See the following picture. The “vanillin frost” is actually vanillin crystal particles and is proof of a well processed vanilla bean

The processed vanilla beans are then sorted according to length, weight and quality and are stored in air-tight containers. They are, at last, ready for our customers.