Madagascar
From the Indian Ocean area; of the vanilla plantifolia species. Cultivated by the French on the Island of Reunion, which is east of Madagascar, and was known at that time as the Island of Bourbon. The beans processed here are superior, with flavor and aromatic qualities not found in any other vanilla-growing region in the world. Vanilla extracts made from these beans have a smooth, rich flavor and a deep brown color, plus a wonderful aroma.
Mexico
Mexican beans also come in a variety of grades. Unfortunately, they are no longer of the top quality that they were prior to a devastating freeze in the late 1950’s which destroyed most of the vanilla crop. Beans tend to be overly moist and mold easily. Chocolate brown to black in color, their aroma is clean and delicate.
Guadalupe
From the Atlantic Ocean area, of the Pompona species. They tend to be reddish in color with pods that are not uniform in appearance. These beans also tend to be more fragrant than those of Madagascar.
Tahiti
From the Pacific Ocean area, of the Vanilla Tahitensis species. These are good beans, medium to dark brown in color, with very high aromatics. Tahitian beans contain only half the vanillin of Madagascar beans. Thus, even though the beans emit strong overtones of heliotropine (a vanilla aroma), their flavor is less than half as strong as Madagascar beans. Extract made from Tahitian beans will not have as rich a flavor as extract made from Madagascar beans.
Indonesia
Produced in Indonesia and Bali, these beans are picked early and are underdeveloped. Curing is done over wood fires for only two or three weeks. This combined with the lack of ripening time on the vine makes for a low flavor quality. Smoky aroma and bitter taste can be easily detected.