In this process as well, the elongated, ripe capsule fruits are hand-harvested between October and January. To develop their distinctive bouquet, the yellow-green fruits are subjected by the farmers to an elaborate drying process.

After harvest, the fruits are treated with hot steam or boiling water and then exposed to intense sunlight for several hours. Overnight, they are stored in airtight containers. This process is repeated daily over several weeks. As a result, the pods gain sweetness day by day, lose weight, and develop their dark brown color as well as the enzymes responsible for their aroma

However, in Mexico there is also a drying process called “Quemado”. In this method, the vanilla pods are placed immediately after harvest in closed sacks under the sun for 5 hours, reaching a temperature of 72 to 75 °C. This procedure is called “Quemado”.

The next step is “drying”: the pods are laid in the sun for 4 to 5 hours daily, for a total of 15 to 25 sunny days.

The entire process takes about two months; in the end, the fragrant pods should be soft, smooth, and a deep brown color.