Premium vanilla beans, freshly cured.

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.

Grade A gourmet (14–16 cm, moisture 25–35%, vanillin 3.0–3.5%) for pastry, chocolate and perfumery; Grade B extract grade (12–16 cm, moisture 15–25%, vanillin 2.0–2.5%); plus cuts, splits and pure vanilla oil extracted from whole beans.

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.

Minimum order is 5 kg per variety. Samples of 100–250 g are available and dispatched within 24 hours for urgent evaluation.

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.

Yes. Vanilla oil, 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.

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.

Vanilla has no true essential oil — the bean cannot be steam distilled. What the trade calls vanilla oil is an oleoresin: cured beans are solvent-extracted and the solvent is then removed, leaving a thick, heat-stable concentrate (FEMA 3106, CAS 84650-63-5). Vanilla extract is the alcohol version — single fold means 100 g of beans per litre at a minimum of 35% ethanol. Cakglo supplies extract-grade beans and oleoresin from the same Java and Bali lots.

Measured across the Indonesian national grading classes, gourmet class 1A averages 3.50% vanillin, class 1B 2.72% and class 2 1.94%. The released Indonesian cultivars sit in the same band — Vania 1 at 2.81–3.25% and Vania 2 at 2.98–3.16% — while Bali-grown beans typically test 2.25–2.50%. Every Cakglo lot ships with a Certificate of Analysis stating its measured figure.

Yes. Cakglo ships from Bandung, Indonesia to the United States, the United Kingdom, the EU and the Gulf. Every consignment carries HACCP export papers, a phytosanitary certificate, a Certificate of Origin and a Certificate of Analysis. Samples of 100–250 g leave within 24 hours and the minimum order is 5 kg per variety.

Yes. Cakglo ships Grade A and Grade B Indonesian vanilla beans to United States buyers directly from Java and Bali. Every consignment travels with a Certificate of Analysis, a phytosanitary certificate, a Certificate of Origin and HACCP export papers, which is the document set your customs broker needs for the FDA Prior Notice filing on food imports. Minimum order is 5 kg per variety and labelled samples of 100–250 g leave within 24 hours.

For bakeries, chocolate makers and ice cream manufacturers, Planifolia is the working choice: it carries the highest vanillin (Indonesian Grade A measures 3.0–3.5% w/w), giving the creamy, classic vanilla profile and visible bean specks that survive baking and freezing. Tahitensis is floral, fruity and lower in vanillin (1.5–2.0%), which suits perfumery and fine pastry where aroma matters more than heat stability.

Indonesian Planifolia is chemically in the same class as Madagascar Bourbon vanilla — Grade A measures 3.0–3.5% vanillin against a typical 1.6–2.4% for the beans most European spot traders offer — but it usually lands cheaper because Cakglo buys at farmgate level in Java and Bali instead of through layered intermediaries. The trade-off is that Indonesian vanilla is less famous, so buyers should request a Certificate of Analysis and a sample rather than rely on origin reputation.