Premium · Java · Bali · Sulawesi
Indonesian Vanilla & Cacao — from bean to bar.
Grade A vanilla beans hand-pollinated and sun-cured 6+ months. Fine-flavour Indonesian cacao fermented 5-7 days. Direct farm sourcing, German QC, HACCP certified.
'%2F%3E%0A%20%20%20%20%3Cg%20transform%3D'translate(300%20270)'%20fill%3D'none'%20stroke%3D'%23C8963E'%20stroke-width%3D'2.5'%20stroke-opacity%3D'0.55'%3E%0A%20%20%20%20%20%20%3Ccircle%20r%3D'60'%2F%3E%0A%20%20%20%20%20%20%3Ccircle%20r%3D'38'%20stroke-opacity%3D'0.35'%2F%3E%0A%20%20%20%20%20%20%3Ccircle%20r%3D'18'%20stroke-opacity%3D'0.7'%2F%3E%0A%20%20%20%20%3C%2Fg%3E%0A%20%20%20%20%3Ctext%20x%3D'300'%20y%3D'410'%20text-anchor%3D'middle'%20font-family%3D'monospace'%20font-size%3D'14'%20fill%3D'%23C8963E'%20fill-opacity%3D'0.8'%20letter-spacing%3D'2.5'%20font-weight%3D'bold'%3ECACAO%20BEANS%3C%2Ftext%3E%0A%20%20%20%20%3Ctext%20x%3D'300'%20y%3D'438'%20text-anchor%3D'middle'%20font-family%3D'monospace'%20font-size%3D'10'%20fill%3D'%23ffffff'%20fill-opacity%3D'0.4'%20letter-spacing%3D'1.5'%3EREPLACE%20WITH%20REAL%20PHOTO%3C%2Ftext%3E%0A%20%20%3C%2Fsvg%3E)
Vanilla · Premium Varieties
Four vanilla grades from Java & Bali.
Hand-pollinated using traditional methods. Sun-cured for 6+ months. No artificial acceleration, no chemical processing.
-
TahitensisTahitian Vanilla
Floral and fruity with gentle spice. Prized by master perfumers and artisanal pastry chefs.
Grade A: 15–18cm · Moisture 28–35% · Vanillin 1.5–2.0%
Inquire → -
Bourbon-Type
Planifolia Grade A
Classic creamy vanilla, rich vanillin content. The industry standard for premium chocolate, ice cream, confectionery.
Grade A: 14–16cm · Moisture 25–35% · Vanillin 1.8–2.8%
Inquire → -
Grade B
Extract-Grade Beans
Cost-effective bulk for vanilla extract production. Excellent vanillin concentration, minimal waste.
Grade B: 12–16cm · Moisture 15–25% · Vanillin 1.5–2.2%
Inquire → -
Pure Powder
Vanilla Powder
Ground from whole Grade A beans. No additives, no anti-caking agents. Ready-to-use, full vanillin intensity.
Whole beans: Vanillin 2.0–2.8% · No additives
Inquire →
Vanilla Specifications
All grades, side by side.
| Grade | Length | Moisture | Vanillin % | Notes |
|---|---|---|---|---|
| Grade A | 14–16 cm | 25–35% | 1.8–2.8% | Plump, oily, deep brown with frosting. Premium visual. |
| Grade B | 12–16 cm | 15–25% | 1.5–2.2% | Good flavour, slight surface variations. Ideal for extraction. |
| Cut / Splits | Variable | 20–30% | 1.5–2.5% | Split beans for powder & extract. Maximum flavour yield. |
| Powder | — | 8–12% | 2.0–2.8% | Ground whole beans. Fine, homogeneous, no additives. |
Cacao · Sulawesi, Java, Sumatra
Bean to bar — every stage.
Fermented 5–7 days, sun-dried on raised beds, hand-sorted. From raw beans to finished chocolate, processed to your exact specifications.
-
Raw Cacao Beans
Whole fermented sun-dried beans. Hand-sorted. Fat 50-54%, moisture 7-8%. Origin Sulawesi.
-
Cacao Nibs
Roasted, cracked, sorted. 4-8mm. Custom roast profiles. Shell <2%. 99%+ purity.
-
Cacao Powder
Natural or alkalized. 10-12% fat. <75 micron particle. Bulk or private label.
-
Cacao Butter
Deodorized or natural. Food-grade or cosmetic-grade. Melting point 34-38°C. FFA <1.75%.
-
Chocolate Chips & Drops
Compound or couverture. 30-85% cocoa. Custom sizes. Tempered, ready for retail or baking.
-
Pralines & Bonbons
Hand-crafted, custom fillings. 10+ varieties. 8-12g each. Gift box or specialty retail.
-
Custom Chocolate
Bespoke formulations, shapes, private label. MOQ 500kg. 4-6 week development.
-
Cacao Shell & Husk
Byproduct for tea, fiber, mulch, sustainable packaging. 98%+ purity. Zero-waste processing.
Cacao Technical Specs
Lab-verified, lot by lot.
| Product | Fat % | Moisture % | pH | Shell % | FFA % |
|---|---|---|---|---|---|
| Raw Cacao Beans | 50-54 | 7-8 | 5.0-5.5 | 12-15 | <1.25 |
| Cacao Nibs | 52-56 | 2-3 | 5.2-5.8 | <2 | <1.0 |
| Cacao Powder (Natural) | 10-12 | 3-5 | 6.0-6.5 | <1 | <1.75 |
| Cacao Powder (Alkalized) | 10-12 | 3-5 | 6.5-7.5 | <1 | <1.75 |
| Cacao Butter | 100 | <0.5 | 6.0-7.0 | 0 | <1.75 |
| Chocolate (Couverture) | 30-42 | 1-2 | 6.0-7.0 | 0 | <1.5 |
From Harvest to Export
Five steps, no shortcuts.
Harvest
Pods hand-selected at peak ripeness. Vanilla pollinated by hand.
Ferment
Cacao 5–7 days controlled fermentation. Vanilla starts the 6-month sun cure.
Dry
Sun-dry on raised beds. Moisture to spec (7-8% cacao, 25-35% vanilla).
Sort
Hand-sorted, machine-graded. Defects removed. Lab tested.
Export
Vacuum-sealed climate-controlled. Full COA & phytosanitary docs.
FAQ
Vanilla & cacao questions.
What is the minimum order quantity?
Vanilla: 5kg per variety. Cacao powder: 250kg. Raw cacao beans: 500kg. Custom chocolate: 500kg. Samples available 100–250g.
How are vanilla beans packaged?
Standard: vacuum-sealed bags inside food-grade kraft boxes with moisture-absorbing packets. Custom: burlap sacks, bulk containers, or rebranded vacuum seals for larger orders.
What is the shelf life?
Vanilla: 2–3 years cool, dark, dry storage (15–20°C, low humidity). Flavour develops over the first 6–12 months. Cacao beans: 12–18 months. Powder & chocolate: 12–24 months.
Do you offer organic certified?
Yes — USDA Organic and EU-certified vanilla and cacao available. Lead time 6–8 weeks. Pricing 15–30% higher than conventional.
Can you develop custom chocolate?
Yes. Our chocolate technicians develop bespoke ganaches, pralines and finished products. MOQ 500kg for custom. 4–6 weeks prototype to scaled production.
What certifications do products hold?
HACCP, ISO 22000. Fair Trade and Rainforest Alliance on request. Each shipment includes Certificate of Analysis with composition, allergen and pathogen test results.
Source from Origin
Sample evaluation. No commitment.
Tell us your variety, volume and timeline. We'll send a sample and detailed quote within 24h.