Hand-selected, traditionally sun-cured beans from Bali, East Java, and West Kalimantan — sourced directly from farming cooperatives and shipped to professional buyers worldwide. Named origin. Verified vanillin. No commodity blends.
Every bean is hand-selected, traditionally cured for 3–6 months, and graded against strict moisture and vanillin standards before it leaves Indonesia.
Long, oily, lustrous beans (≥15cm) with 30–35% moisture. Sweet and floral with warm spice undertones from Tabanan's volcanic soil. The chef's grade — built for pastry cream, ice cream, and visible vanilla speckling.
Higher vanillin density per kilogram than Grade A — the extraction industry's preferred buy. Shorter beans (<15cm), drier cure, pronounced cacao and earthy character. Outstanding yield for extract houses and food manufacturers.
Split and cut beans from East Java's Blitar highlands. Visually imperfect, aromatically full. Ideal for large-batch infusion, industrial vanilla production, and brewers who need volume without sacrificing aroma.
Madagascar gets the headlines. Indonesia ships the volume — and for buyers who know the difference, it offers something Madagascar increasingly cannot.
Volcanic soil across three distinct islands produces genuinely different flavour profiles — sweet and floral from Bali, bold and earthy from Java, deep and woody from West Kalimantan. Not a single commodity flavour, but a range.
Indonesia's production spans Bali, Java, and West Kalimantan — a geographic spread that protects buyers from the cyclone damage and speculative price spikes that have repeatedly hit Madagascar-dependent supply chains.
Indonesian Grade B regularly exceeds 2.2% vanillin by weight — outperforming many Madagascar lots on extraction yield. For extract houses, that difference compounds significantly at scale.
Most Indonesian vanilla reaching Europe and the US passes through commodity aggregators blending undifferentiated stock. We source by named farm and named region — you know exactly what you're buying and where it grew.
Each island gives vanilla its own character. We work directly with farming cooperatives in three distinct regions — and can specify origin at the regency level on request.
Volcanic slopes of Batukaru and Agung. Sweet, floral top notes with warm spice finish. Exceptional moisture retention. The Grade A chef's origin.
600–900m elevation. Bolder, earthier profile with smoky, woody character. High vanillin density. The extract industry's preferred Indonesian origin.
Deep rainforest cultivation along Borneo's river systems. Rich, woody, and intensely earthy profile with strong vanillin density — a bold extract-grade origin with excellent yield per kilogram.
Most international buyers receive Indonesian vanilla from aggregators who blend stock from multiple undifferentiated sources. The result is consistent mediocrity — beans that meet minimum specs but carry no identity.
We work the other way. Every lot we offer is sourced from a named cooperative in a named region, cured using traditional sun methods over 3–6 months, and graded against moisture, length, and vanillin benchmarks before we quote it.
When you order from us, you know the island, the regency, the grade, and the vanillin percentage. That level of traceability is what serious buyers — pastry chefs, extract manufacturers, specialty importers — are looking for and increasingly can't find through standard channels.
Indonesia is the second-largest vanilla producer globally, yet much of the world still reaches for Madagascar beans. We explore what makes our Balinese and Papuan vanilla so extraordinary.
Read article →We work with pastry chefs, extract houses, specialty importers, and food manufacturers who care where their vanilla comes from. Tell us what you need — grade, volume, origin preference — and we will respond within 48 hours.