Sumatra Grade A Vanilla Beans

Sumatra Planifolia Grade A vanilla beans from Vanillature carry above 2.0% vanillin content — measurably higher than the global industry average of 1.5–2.0%. In our best Sumatra harvests, vanillin levels reach 2.5% and above. These beans are grown by 500+ smallholder farmers in North Sumatra who hand-pollinate every flower within a 6–8 hour daily window, then cure each harvest for 3–6 months using traditional Sumatran sun-drying methods.

Origin: North Sumatra, 680 metres above sea level

The farms sit in Sumatra’s volcanic highland regions at approximately 680 metres elevation, where mineral-rich soil, consistent equatorial humidity, and precise seasonal variation produce vanilla with measurably higher aromatic compound concentration. Indonesia is the world’s second-largest vanilla producer, accounting for approximately 2,300 tonnes annually (FAO, 2023). Vanillature works directly with farming communities — zero intermediaries — paying above-market rates that reflect the genuine labour behind every hand-cultivated bean.

“You learn to read each vine,” says Pak Budi, a Planifolia farmer in North Sumatra with 14 years of cultivation experience. “Which flowers will open tomorrow. Which vines are strongest. This knowledge only comes from years of watching.”

Grade A vs Grade B — what actually differs

Grade A beans have 30–35% moisture content — plump, supple, oily, and glossy. Grade B (extract grade) beans are drier at 15–25% moisture and carry lower vanillin content (above 1.0%). Grade A is the right choice when using the bean whole or split directly in a recipe where appearance and immediate flavour intensity matter. For extract production, Grade B is more economical — use a minimum of 10g beans per 100ml of 30%+ ABV alcohol regardless of which grade you choose.

Flavour profile

Bold, woody, creamy, and sweet with layered caramel, dark chocolate, and mocha notes. The elevated vanillin concentration delivers flavour that persists through baking, freezing, and high-heat cooking. The aroma is deep, warm, and complex — unmistakably Indonesian Bourbon Planifolia.

Best uses

Ice cream · Crème brûlée · Custard · Pastry cream · Panna cotta · Baked goods · Vanilla sugar · Infused cream and butter

To use: split the bean lengthwise, scrape the caviar directly into your recipe, and add the empty pod to infuse further. One bean flavours approximately 500ml of cream or custard base.

Certifications

FDA registered (USA) · REX EU certified (European Union) · Certificate of Origin · Phytosanitary certificate. FDA registration is included on all orders from 1 kg. Certificate of Origin is automatically issued for EU orders from 5 kg.

Specification