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Grading the 2016 Harvest

full-harvest-aug-2016-3Took the beans out of their box today: it’s time to grade the har­vest. The last beans came off the open-air dry­ing racks two months ago, and they’ve been con­di­tion­ing in their box since then. The beans are grad­ed at this point, divid­ed into the two grades by size, mois­ture con­tent, and appearance.

The grade A beans are bun­dled and placed in the con­di­tion­ing box for anoth­er 7 months, so there is a total of 9 months of con­di­tion­ing after the dry­ing is com­plete. The cured beans are sold to the culi­nary trade for direct use in recipes. They are brown in col­or and filled with fra­grant, oily “caviar,” the seeds and pulp of the vanil­la pod after cur­ing. This is where the fra­grance of the vanil­la bean is concentrated.

The grade B beans in part will be sold as grade B beans, but most will be used to make extract. We make two dif­fer­ent types of extract: one, a 100% local extract using Koloa Rum, made on the west side of Kauai. The sec­ond is an organ­ic extract using Prairie organ­ic vod­ka. The beans sit in the alco­hol for a min­i­mum of 6 months before we begin to sell them.

It’s a good har­vest this year, I’m very proud of it! The beans are in beau­ti­ful condition.

2 thoughts on “Grading the 2016 Harvest

  1. Hi Roland, I was won­der­ing what beans to alco­hol ratio you use to make an extract?

    1. The ratio I use is set by the FDA as the stan­dard ratio for a 1x extrac­tion. I state it in the easy-to-remem­ber form of 1 oz. (by weight) of bean to 10 oz. (by vol­ume) of 80 proof vodka.

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