Our Range
One bean.
Four expressions.
Everything starts with the Indonesian vanilla bean. Grown by hand on volcanic highland farms all across Indonesia, it has a flavour profile that sets it apart from any other vanilla in the world: creamy, smoky, layered. We then transform it into four forms to suit every kitchen.
Quality Standards
Our Grading Systems
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Quality Standards
Our Grading Systems
Fine pastry, artisan ice cream, whole-pod infusion, premium retail.
Extract production, paste, food manufacturing applications.
Industrial scale, flavoring, commercial syrup production.
Extract and commercial syrup at scale. Best value per vanillin unit.
All lots ship with batch documentation. Custom specifications available for volume orders.
Indonesian vanilla beans are grown on volcanic highland soil, one of the few places on earth where the combination of climate, altitude, and farming tradition produces a bean with this level of complexity. Unlike Madagascar vanilla, which tends toward sweet and floral, Indonesian vanilla is creamy, smoky, and slightly earthy. It carries depth. It lingers.
Each pod is hand-harvested at peak maturity, then slow-cured for 9 to 12 months using traditional methods passed down through generations. No shortcuts. The result is a plump, oily pod packed with seeds-and a scent that tells you, immediately, that this is the real thing.
Use them to infuse creams, custards, sugars, oils, or any preparation where you want genuine vanilla to define the flavour.
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Our flagship liquid. Made by slowly steeping Indonesian vanilla beans in pure cane syrup, the same hero beans, now dissolved into every drop. The result carries all the smoky creaminess of the source bean, softened into a pourable sweetness that does not overpower.
It sits gently in your espresso, adds warmth to a matcha latte, and brings quiet comfort to any dessert. A daily ritual, elevated.
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Concentrated and seed-flecked, our vanilla paste makes the Indonesian bean visible in everything you create. The seeds remain, you can see and taste them in every spoonful. It carries the full complexity of the original bean: the smokiness, the creaminess, the depth.
Ideal for creme brulee, ice cream, and pastry work where the real bean must show itself.
Technical Specifications v
Slow-steeped in food-grade alcohol, our pure extract draws out every compound from the Indonesian bean. The smoky, creamy character of the bean concentrates into a dark, aromatic liquid.
A few drops transform any recipe. The most versatile form of Indonesian vanilla, and a cornerstone of any serious kitchen.
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