Grade A gourmet vanilla beans from Indonesia
Hand-selected Planifolia pods for chocolatiers, pastry chefs and premium food manufacturers — cured over 6–9 months and individually inspected before approval as Grade A.
Bali highlands and East Java
Grade A beans come mainly from Bali’s highland volcanic regions — Kintamani, Bangli and Karangasem — at 600–1,200 metres, where volcanic soil, steady rainfall and shade canopy produce the highest vanillin concentrations in our supply chain.
We also source from select farms in Banyuwangi, East Java, where mature vine stock yields large, uniform beans.
- Direct farmer relationships — no middlemen or commodity traders
- Single-origin lots available from Kintamani, Banyuwangi and Papua
Where Grade A earns its place
Selected for products where vanilla is the featured ingredient, not a background flavour.
Grade A specification sheet
Each bean is individually inspected and must meet these criteria before it is classified Grade A.
| Species | Vanilla planifolia |
|---|---|
| Bean length | Min. 15 cm (6 in); premium lots average 16–20 cm |
| Moisture | 25–35% — plump, oily, flexible |
| Vanillin | 1.6–2.2% |
| Colour | Dark brown to jet black, glossy oily sheen |
| Texture | Supple — wraps around a finger without cracking |
| Aroma | Rich, sweet, creamy; caramel, chocolate, dried fruit |
| Seeds | Dense, moist caviar visible when split |
Every Grade A shipment includes a Certificate of Analysis covering vanillin, moisture, bean dimensions and microbiological results.
From a 1 kg sample to commercial lots
Evaluate quality with a sample order from 1 kg — sample costs are credited against your first bulk order. Commercial shipments start at 50 kg. Pricing follows market conditions, harvest season and volume, so we quote current rates on request.
- Vacuum-sealed 1 kg, 5 kg and 10 kg packs in food-grade cartons
- Custom packaging and private label available
- FOB Indonesian ports or CIF to your destination port
- Sea freight 14–30 days, or air freight
Traditional Bourbon-method curing
Refined for Indonesian conditions to develop the full aromatic profile.
Killing
Hot-water immersion at 63–65°C for 2–3 minutes starts the breakdown of glucovanillin into vanillin.
Sweating
Beans wrapped in wool blankets in insulated boxes for 48–72 hours, reaching 45–50°C.
Sun-drying
4–6 weeks of morning sun on racks, returned to insulated storage each afternoon.
Conditioning
3–6 months in sealed wooden boxes or vacuum containers so over 250 aromatic compounds mature.
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Grade A questions
How does Indonesian Grade A compare to Madagascar Grade A?
It typically matches Madagascar on vanillin (1.6–2.2%) with a smokier, woodier, more chocolatey profile. Indonesian Grade A is generally priced 20–40% below equivalent Madagascar grades.
What is the shelf life of Grade A beans?
Stored cool, dark and airtight at 15–20°C, beans keep peak quality for 12–18 months and remain usable up to 24 months. We recommend processing within 6–12 months of delivery.
Can I specify a particular Indonesian region?
Yes. Single-origin lots are available from Kintamani (Bali), Banyuwangi (East Java) and Papua. Availability varies by season — ask our team about current inventory and upcoming harvests.
Do you offer organic-certified Grade A?
Yes, in limited quantities and at a premium over conventional Grade A. It is sourced from accredited cooperatives and processed through a dedicated supply chain. Specify organic when you request a quote.
Get current Grade A pricing
Tell us your volume, packaging and destination, and we will confirm availability and a quote.