Vanilla Beans

Indonesian vanilla is prized for its bold, smoky-sweet profile and consistently high vanillin content. We work with growers in Bali, East Java and Papua who follow the traditional four-stage curing cycle — killing, sweating, slow drying and conditioning — over four to six months. Nothing is force-dried, because rushing the cure is what strips a bean of its aromatic depth.

Grading

Grade A (gourmet) beans are supple enough to wrap around a finger without cracking, with an oily sheen and a uniform dark brown colour. They are the right choice for whole-bean retail, patisserie and premium food service.

Grade B (extraction) beans are drier and often show some splitting or minor blemishes, but carry the same aromatic strength per kilo of dry matter — which makes them the more economical input for extract, paste and flavour manufacturing.

Quality control

• Individual hand-sorting by length, colour, flexibility and aroma
• Moisture verified per lot before vacuum packing
• Vanillin content confirmed by third-party laboratory analysis on request
• Photographic lot documentation supplied before shipment

Storage and shipping

Vanilla is shipped vacuum-packed with desiccant to hold moisture stable in transit. We recommend storage between 15 °C and 20 °C away from direct light. Samples of 250 g – 1 kg are dispatched by air courier so buyers can verify aroma and flexibility before committing to a contract.