The finish

Vanilla

Vanilla comes from the cured pods of Vanilla planifolia, an orchid first cultivated in Mexico. Vanillin is its signature molecule, and it does two jobs in a coffee: it rounds bitterness, and it makes a cup taste sweeter than its sugar content, which is how we keep the sugarcane light.

Flavour chemistryAromaPerceived sweetness

Order a box, ₱549 All eight ingredients

In every 21 g sachet

Found in

Cured vanilla pods, grown in Madagascar, Mexico, Indonesia and Tahiti.

Studied for

Vanillin biosynthesis, curing chemistry, sensory research on sweetness perception

In your sachet

Listed on the label as vanilla extract.

Why we use it

Why Vanilla is in the cup

A creamy coffee wants a finish. Vanilla lets us keep the sugar light and still land a dessert-like last sip.

Rounds the roast
Lets us use less sugar
Vanilla extract, as listed on the label

The research

What the studies discuss

Peer-reviewed papers you can read yourself. We describe what they measured, never what will happen to you.

Vanilla--its science of cultivation, curing, chemistry, and nutraceutical properties.Anuradha K, Shyamala BN, Naidu MMCritical reviews in food science and nutrition, 2013PubMed →Vanillin-bioconversion and bioengineering of the most popular plant flavor and its de novo biosynthesis in the vanilla orchid.Gallage NJ, Møller BLMolecular plant, 2015PubMed →

Education, not advice. Joe's Blend is coffee, not medicine, and carries no approved therapeutic claims. If you have a condition or take medication, talk to your doctor before adding anything new to your day.