A pile of fermented and dried cocoa beans

Product list

Two crops, one standard

Vanilla beans and cocoa, specified grade by grade. Every lot ships with a certificate of analysis from an accredited laboratory, and we quote per lot, grade and destination.

Single originour plantation and partner farmers

Published standardvanilla grading

Indicative specscocoa, confirmed per lot CoA

Worldwideexport by sea or air

Family 01 · four grades

Our vanilla

Vanilla planifolia

We hand-pick our planifolia at full maturity and cure it slowly. The result is a smoky, woody profile that pastry chefs can tell apart from Bourbon, and that shines in chocolate, coffee and spirits.

4grades

Green vanilla pods hanging in clusters from the vine among dark leaves
Pictured: green vanilla pods on the vine, months before curing.

We harvest and cure all year, so every grade is available every month. Each grade below is defined by our published grading standard and confirmed on the lot's certificate of analysis.

Species
Vanilla planifolia
Harvest
All year
HS code
0905.10, duty-free in the US, Canada and Australia
A pale green vanilla orchid flower open on the vine
Vanilla flower. Photo: Forest and Kim Starr, CC BY 3.0
Three cured vanilla beans, dark and supple, lying on white cloth

Vanilla, Grade A gourmet whole beans

Vanilla planifolia, whole and unsplit

Whole, unsplit, supple beans for gelato, pastry, distilling, roasting and retail packs. The grade our published standard is built around.

Form
Whole beans, unsplit
Moisture
25 to 33 %
Vanillin (HPLC)
≥ 1.8 %
Length
≥ 14 cm
Grade spec
Grade A, graded at origin by length and appearance to our published standard
Packing
Vacuum-packed 1 kg and 5 kg food-grade pouches in lined cartons
Availability
Every month, harvested and cured year-round
Request a quote
Two cured vanilla beans crossed on a pale cream background

Vanilla, Grade B whole beans

Vanilla planifolia, whole

Whole beans with a lower vanillin floor, for kitchens and manufacturers who infuse or grind.

Form
Whole beans
Moisture
Stated on the lot CoA
Vanillin (HPLC)
≥ 1.2 %
Length
Stated on the lot CoA
Grade spec
Grade B, to our published standard
Packing
Vacuum-packed 1 kg and 5 kg food-grade pouches in lined cartons
Availability
Every month
Request a quote
A bundle of cured vanilla beans tied with string, with loose beans beside it

Vanilla, extraction grade

Vanilla planifolia, whole beans for extraction

Drier beans cured for extract makers and flavour houses, bought on vanillin and moisture rather than looks.

Form
Whole beans for extraction
Moisture
18 to 25 %
Vanillin (HPLC)
Reported on every lot CoA
Length
Not graded on length
Grade spec
Extraction grade
Packing
Vacuum-packed 1 kg and 5 kg food-grade pouches in lined cartons
Availability
Every month, bulk lots 250 kg to 5 t
Request a quote
Cured vanilla beans curling on white linen

Vanilla, EP cut beans

Vanilla planifolia, cut, industrial

Industrial cut beans, the form US extract buyers already source, supplied all year.

Form
Cut beans, industrial
Moisture
Stated on the lot CoA
Vanillin (HPLC)
Reported on every lot CoA
Length
Cut
Grade spec
EP cut, to buyer specification
Packing
Vacuum-packed 1 kg and 5 kg food-grade pouches in lined cartons
Availability
Year-round
Request a quote

Family 02 · two products

Our cocoa

Theobroma cacao

Cocoa powder and cocoa butter pressed from beans fermented and sun-dried by our partner farmers, then tested with the same lot-by-lot care as our vanilla.

2products

Two dark purple cocoa pods hanging from a branch among large green leaves
Pictured: cocoa pods on the tree.

Cocoa specifications below are industry-standard indicative figures. The binding values are on each lot's certificate of analysis.

Every cocoa spec row: indicative, confirmed per lot CoA.

Ripe yellow and red cocoa pods, one cut open to show the pulp
Ripe pods, one opened
A whole orange cocoa pod beside a small heap of cocoa nibs on white

Cocoa powder

Theobroma cacao, natural or alkalised powder

Natural or alkalised cocoa powder for bakers, beverage and confectionery makers. Fat content to your specification, confirmed on each lot's certificate of analysis.

Form
Powder, natural or alkalised
Grade spec
To buyer specificationIndicative, confirmed per lot CoA
Fat content
10 to 12 % or 20 to 22 %Indicative, confirmed per lot CoA
Packing
Food-grade bags or cartons, per order
Availability
By lot, on request
Request a quote
A cocoa pod split open showing white pulp and beans, beside a whole pod

Cocoa butter

Theobroma cacao, pressed butter, natural or deodorised

Pressed cocoa butter, natural or deodorised, for chocolate makers, confectioners and cosmetic formulators. Specification confirmed on each lot's certificate of analysis.

Form
Butter, natural or deodorised
Grade spec
To buyer specificationIndicative, confirmed per lot CoA
Packing
Food-grade cartons, per order
Availability
By lot, on request
Request a quote

Packing, labels and storage

Packed with care

We re-grade and pack at origin, so beans reach you as supple as the day they were cured.

  • Bulk and trade

    Vacuum-packed in 1 kg and 5 kg food-grade pouches inside lined cartons, re-graded and packed at origin.

  • Retail packs

    2, 5 or 10 beans in glass tubes or pouches, and 250 g and 1 kg bags.

  • On every pack

    Origin, harvest window and lot number, so each pack traces back to its certificate of analysis.

  • Storage

    15 to 20 °C and controlled humidity, at every stage from the curing house to export.

Gloved hands placing beans into trays on a packing line
Packing line, beans into trays

Documents

Every lot, fully documented

The export documents your importer of record and your QC team ask for, issued with every shipment.

Request a quote

  • Certificate of analysisAccredited laboratory

    Every lot

  • Phytosanitary certificatePlant quarantine authority at origin (Badan Karantina)

    Every lot

  • Certificate of originChamber of Commerce

    Every lot

  • Halal certificateNational halal agency (BPJPH)

    Every lot

  • Social-compliance statementLuxVanilla, with supplier records

    On request