About us
Pure origin. Authentic taste.
We are a producer and exporter of vanilla and cocoa, sold direct from origin. This is why we started, and what we promise every buyer.
Why we started
A second origin, done properly
Between 2017 and 2019, vanilla buyers who relied on a single Madagascar harvest watched the price of their key ingredient multiply, with no second origin ready to take up the slack.
Since then, nearly every large buyer has written origin diversification into its sourcing policy. Prices have fallen back, but the lesson stayed: a second origin is only useful if it is documented, consistent and available when the first one fails.
We started LuxVanilla to be that origin. Our vanilla has always had the flavour; what buyers missed was a grower and exporter who documents every lot. That is our promise.
Why our origin
Harvested and cured all year
Our origin harvests and cures all year round, unlike the single-harvest origins most buyers depend on.
Already trusted
Our origin is already the number-three source of vanilla for US buyers. Extract houses know the beans; what they have lacked is a grower and exporter that documents every lot.
All-year supply
We harvest and cure through the year, so supply does not hang on one crop or one season.
A distinct flavour
Our planifolia, cured well, has a smoky, woody profile that pastry chefs can tell apart from Bourbon. It works particularly well in chocolate, coffee and spirits.
Why LuxVanilla
Our promise, lot by lot
The quality system is the product. Vanilla from our origin lost buyers for known reasons: uneven curing, high moisture, occasional mould and beans picked before they were mature. Each promise here answers one of them.
A published grading standard
We grade every bean by hand, by length and appearance, to a written standard you can read before you buy.
An accredited-lab certificate of analysis per lot
Vanillin by HPLC, moisture, water activity, mould and yeast, aflatoxin, heavy metals and a pesticide multi-residue screen.
Re-graded and vacuum-packed at origin
Food-grade pouches in lined cartons, each labelled with origin, harvest window and lot number.
Failed lots never ship as Grade A
A lot that fails is sold as extraction grade or rejected to the supplier under our agreement.
A full-time QC manager at origin
On the ground at the curing house, not reviewing paperwork from abroad.
How we work
From our plantation to your port
One company from the vine to the export documents. The people who grade the beans are the same people who answer for them when they arrive.
- At origin
Our plantation and partner farmers
We grow vanilla and cocoa with a community of farmers we know by name. Vanilla is hand-picked only at full maturity.
- At origin
Curing, grading and testing
Beans are cured slowly, graded by hand and tested by an accredited laboratory, then vacuum-packed and labelled by lot.
- Worldwide
Export by sea or air
FOB origin port, CIF or CFR to your port, or air freight for small lots, with the CoA, phytosanitary certificate, certificate of origin and halal certificate on every shipment.
Where we are going
Growing, carefully
More partner farmers
We bring new farmer groups into the same grading and testing system, so supply can grow without the standard slipping.
A second curing-house partner
Two curing houses instead of one, so a single partner's bad season never interrupts supply.