Lab-tested vanilla beans with per-lot COA specs
Every export lot ships with a lab-issued Certificate of Analysis stating measured vanillin, moisture, pod length distribution and defect rate for that specific lot — shared before you commit to an order.
Measured values, not generic claims
There is no single official Indonesian export standard that fixes a mandatory vanillin percentage for vanilla beans. Vanillin varies by farm, harvest window and curing execution, so the only number a buyer can act on is a lab result for the actual lot being bought.
Every export lot is sampled, lab-tested and documented before it is offered — buyers receive the same document our own QC team uses.
- Every parameter is measured, not assumed
- Every parameter is tied to a lot code
- COAs shared during quotation, before any payment
- Independent re-testing by your lab is welcome
What each lot’s spec sheet reports
Format of the spec sheet for cured Planifolia beans, Grade A gourmet and Grade B extract.
| Vanillin content | Exact % from lab analysis, with method and test date |
|---|---|
| Moisture content | Exact % at sampling · Grade A higher, supple pods · Grade B lower, drier pods |
| Pod length | Grade A sorted per lot (commonly 15–20 cm classes) · Grade B mixed, declared · distribution per carton |
| Defect rate | Split, scarred or under-cured pods counted · % outside spec per sampled carton |
| Curing status | Fully cured and conditioned before export — never green beans |
| Packaging | Vacuum-sealed, food-grade, oxygen absorbers for sea freight |
| Lot code | Links the COA to farm origin, curing batch and packing date |
Ranges are indicative. The COA for a specific lot states the exact measured values, lot code, sampling date and laboratory reference.
How to request a COA
We release COAs before purchase, not after. If your lab result on our sample materially disagrees with the COA, we investigate the lot before shipping.
- Share your application, target volume and destination country
- Receive shortlisted lot options with spec sheets and lab certificates
- Verify with physical samples from the exact lots quoted
From curing barn to COA
Measurement wraps around the full curing sequence, where vanillin develops and moisture is brought under control.
Intake control
Green beans accepted only from partner farms in our traceability programme, logged against farm and harvest date.
Curing supervision
Sweating, drying and conditioning monitored batch by batch; beans that stall or over-dry leave the premium stream.
Sorting and grading
Sorted by length, appearance and suppleness into Grade A and Grade B streams, with defects counted and recorded.
Lot sampling
Each export lot is sampled and sent for laboratory analysis of vanillin and moisture.
COA issue and packing
Only after results return: COA, vacuum packing with oxygen absorbers, and export documentation under HS code 0905.
Priced per lot on the tested spec
Indicative ranges for cured Bali Planifolia, per kg FOB Bali. A firm quotation is issued per lot with its COA attached.
More in Quality & Origin
COA and lab testing questions
Is there an official Indonesian vanillin standard for export beans?
No single official vanillin percentage standard governs Indonesian vanilla exports. Vanillin is a quality and pricing variable, which is why professional buyers rely on per-lot laboratory COAs rather than generic supplier claims.
What exactly is included in your COA and spec sheet?
Measured vanillin, moisture, pod length class distribution, defect rate, curing status, packing specification, lot code, sampling date and laboratory reference. Export paperwork under HS code 0905 and phytosanitary certification is prepared alongside it.
Can I get the COA before paying for an order?
Yes. COA copies for shortlisted lots are shared during quotation, before any payment. You can also order physical samples from the same lots and run independent lab verification before a trial order.
Do Grade A and Grade B beans get the same testing?
Yes. Both grades are sampled and lab-tested per lot and ship with full documentation. The difference is the spec itself: Grade A are length-sorted, supple, higher-moisture pods; Grade B are drier pods priced on tested vanillin.
How do I know the beans I receive match the tested lot?
Every carton is packed under the lot code stated on the COA, linking back to farm origin and curing batch. If you re-test on arrival and find a material deviation, the lot code lets both sides audit the chain.
Request a COA for current lots
Send your application and target volume — we reply with current lot spec sheets, COA copies, indicative pricing and sample options, usually within one business day.