Navigating commercial vanilla grading can often be complicated by disparate regional terminologies. At Naga Bumi Export, our grading standards follow strict, transparent criteria based on pod length, moisture percentage, visual morphology, and aromatic concentration.
1. Gourmet Grade (Black Bourbon Quality)
Moisture: 25% – 35% | Length: 18 – 22 cm | Average Weight: Min. 5 g/bean
Gourmet grade vanilla beans are the crown jewel of our collection. Completely free from cosmetic splits or blemishes, these dark brown, oily pods are pliable and packed with millions of tiny, aroma-rich seeds. They are ideally suited for luxury pastry applications, custards, artisan gelato, and high-end retail packaging where visual aesthetics and immediate aromatic burst are paramount.
2. Grade A (Export Standard)
Moisture: 25% – 35% | Length: 18 – 22 cm | Average Weight: Min. 4 g/bean
Grade A beans share identical moisture and size profiles with Gourmet beans but may display minor cosmetic imperfections on the outer skin. They offer identical aromatic strength and yield, making them the preferred choice for commercial bakeries, food manufacturers, and extract houses seeking top-tier vanilla aroma at an optimized cost per kilogram.
3. Grade B (Extraction Grade)
Moisture: 18% – 25% | Length: 14 cm and up
Drier to the touch with a concentrated reddish-brown color, Grade B beans are specifically cured for alcohol and glycerin maceration. Because water content is lower, each kilogram contains significantly more vanilla beans by count, resulting in greater vanillin extraction efficiency per kilogram of raw material.
