Bourbon-type
Planifolia Grade A
Classic creamy vanilla with rich vanillin — the gourmet standard for premium chocolate, ice cream, pastry and confectionery.
14–16 cm · Moisture 25–35% · Vanillin 1.8–2.8%
InquireGrade A Gourmet · Java & Bali
Premium vanilla beans, freshly cured.
Grade A gourmet beans, hand-pollinated and sun-cured 6+ months, vanillin up to 2.8%. We ship 30–50 kg fresh every month, with samples in your hands within 24 hours.
1.8–2.8%Vanillin (Grade A)
6+ moSun-cured
30–50 kgFresh monthly
24hSample dispatch
Grade A GourmetHand-PollinatedSun-Cured 6+ MonthsVanillin up to 2.8%Java & Bali OriginPlanifolia & Tahitensis30–50 kg Fresh Monthly24h Sample DispatchHACCP Certified
Grade A GourmetHand-PollinatedSun-Cured 6+ MonthsVanillin up to 2.8%Java & Bali OriginPlanifolia & Tahitensis30–50 kg Fresh Monthly24h Sample DispatchHACCP Certified
Fresh monthly capacity
30–50 kg Grade A gourmet vanilla, every month.
When you need gourmet beans fast, old warehouse stock won't do. We hold live capacity for 30–50 kg of freshly cured Grade A vanilla each month — dispatched as samples within 24 hours and in full on a short lead time.
Grade A gourmetFreshly cured24h sample dispatchShort lead time
Reserve this month's batch
30–50 kg
Grade A gourmet vanilla, per month
Fresh cure · vanillin 1.8–2.8% · sampled in 24h
The range
Gourmet, extract and essence.
Two species, three grades — matched to pastry, chocolate, extraction and perfumery. Every bean hand-pollinated and slow sun-cured, never chemically accelerated.
Tahitensis
Tahitian vanilla
Floral and fruity with gentle spice and a heady aroma — the perfumer's and patissier's bean, plump and supple.
15–18 cm · Moisture 28–35% · Vanillin 1.5–2.0%
Inquire
Grade B · Powder
Extract & powder
Grade B beans for extract and essence, plus pure powder ground from whole Grade A beans — no additives, full intensity.
12–16 cm · Moisture 15–25% · Vanillin 1.5–2.2%
InquireWhy buyers choose Cakglo
Direct origin, fresh cure, real QC.
Direct from origin
Sourced straight from Java and Bali growers — no layered middlemen adding cost and age to the bean.
Fresh, slow cure
6+ months of natural sun curing — never chemically forced. You receive this month's cure, not last year's stock.
Inspected before export
Length, moisture and vanillin checked lot by lot by our own QC team. Every shipment ships with a Certificate of Analysis.
Vacuum-sealed & labelled
Beans vacuum-packed by variety with moisture control, ready for wholesale, retail repack or private label.
Bean specifications
All grades, side by side.
| Grade | Species | Length | Moisture | Vanillin % | Best for |
|---|---|---|---|---|---|
| Grade A gourmet | Planifolia | 14–16 cm | 25–35% | 1.8–2.8% | Pastry, chocolate, ice cream |
| Grade A gourmet | Tahitensis | 15–18 cm | 28–35% | 1.5–2.0% | Perfumery, fine pastry |
| Grade B extract | Planifolia | 12–16 cm | 15–25% | 1.5–2.2% | Extract & essence |
| Cut / splits | Mixed | Variable | 20–30% | 1.5–2.5% | Powder & extract yield |
| Vanilla powder | Planifolia | — | 8–12% | 2.0–2.8% | Ready-to-use, no additives |
Real footage from our packing floor in Bandung — no studio, no props.
See it packed
Vacuum-sealed in Bandung, shipped worldwide.
1
Weighed per bundle
Every bundle is weighed and logged before sealing — what's on the label is what's in the pack.
2
Vacuum-sealed fresh
Beans go from final grading straight into food-grade vacuum packs, locking in moisture and aroma.
3
Labelled by variety
Planifolia and Tahitensis packed and marked separately — no mixed lots, full traceability.
4
Export-ready stock
Bundles stacked, boxed with moisture control and shipped with COA and phytosanitary documents.
Where our beans go
From patisserie to perfume.
1
Pastry & chocolate
Plump Grade A beans for bean-fleck pastry cream, ganache, ice cream and premium bars.
2
Extract & essence
Grade B beans and splits with strong vanillin yield for extraction and flavour houses.
3
Perfumery
Aromatic Tahitensis for natural perfumery and artisan fragrance — floral, warm, long.
4
Private label & retail
Vacuum-packed tubes, powder and custom branding for retail repack and gifting.
Try before you commit.
Tell us your grade, use and volume. We'll send a 100–250 g sample and a clear quote within 24 hours — and hold gourmet capacity if your timeline is tight.
FAQ
Premium vanilla questions.
Can you supply gourmet vanilla urgently and fresh?
Yes. We hold live capacity to ship 30–50 kg of Grade A gourmet vanilla beans, freshly cured, every month. Samples are dispatched within 24 hours and full quantities on a short lead time, subject to current stock.
What grades of vanilla bean do you offer?
Grade A gourmet (14–16 cm, moisture 25–35%, vanillin 1.8–2.8%) for pastry, chocolate and perfumery; Grade B extract grade (12–16 cm, moisture 15–25%, vanillin 1.5–2.2%); plus cuts, splits and pure vanilla powder ground from whole beans.
What's the difference between Planifolia and Tahitensis?
Planifolia (Bourbon-type) is the classic creamy, high-vanillin bean used in chocolate, ice cream and confectionery. Tahitensis is floral and fruity with gentle spice, prized by perfumers and pastry chefs. We supply both from Java and Bali.
What is the minimum order, and how do samples work?
Minimum order is 5 kg per variety. Samples of 100–250 g are available and dispatched within 24 hours for urgent evaluation.
How should vanilla beans be stored?
Store cool, dark and dry at 15–20°C with low humidity, vacuum-sealed. Beans keep peak quality for 2–3 years, with flavour developing over the first 6–12 months.
Do you offer private label and organic certification?
Yes. Vanilla powder, extract-grade beans and custom vacuum packaging are available for private label. USDA Organic and EU-certified vanilla is available on a 6–8 week lead time at a 15–30% premium.
Where can I buy vanilla beans in bulk?
You can buy vanilla beans in bulk either through European spot traders or directly at origin. Cakglo ships premium Grade A Indonesian vanilla (planifolia and Tahitensis) from Java & Bali to the EU, UK, US and Gulf — sourcing vanilla beans at farmgate level, with labelled samples in 24 hours, HACCP export papers and 30–50 kg freshly cured availability every month.
Origin comparison
Indonesian vanilla vs. Madagascar
Most of the world's vanilla comes from one island — which is exactly why professional buyers compare origins. The practical differences for wholesale purchasing:
| Criterion | Indonesia — Java & Bali (Cakglo) | Madagascar (Bourbon) |
|---|---|---|
| Species | Vanilla planifolia and Tahitensis | Vanilla planifolia (Bourbon) |
| Flavour profile | Creamy-sweet with cocoa and woody notes | Classic buttery, creamy-sweet |
| Vanillin, Grade A | 1.8–2.8% | typically 1.6–2.4% |
| Moisture, gourmet grade | 25–35% | 30–35% |
| Share of world supply | Smaller origin, diversified smallholder farms | Around 80% of global supply |
| Price behaviour | Comparatively stable | Cyclone-exposed; history of sharp spikes |
| Fresh availability | 30–50 kg freshly cured every month, samples in 24 h | Not offered by Cakglo |
| Export certification | HACCP-certified | Varies by exporter |
- One-island concentration is the core risk: when a cyclone hits Madagascar, world prices can multiply within months — our guide on vanilla price volatility covers the history.
- For extract makers, Grade A Indonesian beans deliver comparable vanillin yield per kilogram at steadier pricing.
- Compare for yourself: we dispatch labelled samples of our Java & Bali lots within 24 hours.
Start with a sample
Taste the cure before you buy.
Send us your grade, use and volume. A gourmet sample and detailed quote land within 24 hours — and we'll reserve this month's fresh batch if you need it fast.