Gousse Gourmet — Vanilla planifolia.
NORTH SULAWESI · MINAHASA TENGGARA DISTRICT
Grown using agroforestry methods on volcanic soil, under the shade of the forest. Hand-pollinated flower by flower, selectively harvested at full maturity after about nine months, sun-dried under a dome, then slowly aged for 4 to 6 months.
Origins & Expertise
Origin
North Sulawesi – Minahasa Tenggara District
Terroir
Volcanic soils, agroforestry under forest shade
Variety
Vanilla planifolia
Aging Method
Slow aging for 4 to 6 months
Packaging
Vacuum-sealed, triple-layer food-grade pouches
Key Features
Grade
Whole pods, 19 cm, unsplit
Appearance
black to dark brown, supple, fleshy, slightly oily
Moisture
30–35% (gourmet standard)
Vanillin
Approximately 2% on dry matter, analyzed on a batch-by-batch basis upon request
Ingredient
100% vanilla beans, no additives
Average weight
4.5 g per pod, about 220 pods per kilogram
Distinctive flavor profile
Round and elegant. Prominent chocolate (cocoa, caramel), floral (jasmine, white flowers), and spicy (soft woody notes, light pepper) notes. More chocolatey and floral than the market average, with a pronounced natural sweetness.
About the Producer
Set amid the volcanic landscapes of Sulawesi, our vanilla beans come from small-scale farmers who have been growing vanilla for more than two decades.
In these remote villages, vanilla is not just a crop—it is part of their heritage.
Vanilla planifolia vines grow in an agroforestry system, under the shade of the forest. This biodiversity naturally protects the plantations and enriches the soil.
Each producer possesses a rare skill:
- Hand pollination, flower by flower;
- Selective harvesting, only when a pod reaches optimal maturity—approximately 9 months;
- Solar drying under a dome;
- Slow aging, lasting 4 to 6 months, to develop the floral, cocoa, and caramel notes typical of the region
Business Applications
Pastries & Fine Bakery Items
Creams, desserts, cookies, choux pastry, flavored fillings
Chocolate & Confectionery
Ganaches, caramels, pralines, flavored chocolate bars
Ice Cream
Premium ice cream and sorbets, sauces, and toppings
Fine Dining
Plated desserts, sweet-and-savory sauces, infusions, cocktails, & spirits & fine bakery items
Recommended dosage
1 to 2 pods, or 5 to 10 g, per kg of preparation, depending on:
- desired intensity
- Steeping time and temperature
- matrix type (cream, milk, alcohol, syrup)
Pro tip : Steep seeds + pod for maximum aromatic extraction.
Commercial Packaging
- Vacuum-sealed bags of 1 kg
- Three-layer food packaging
- Optimal preservation of softness and moisture
Suitable for laboratories, workshops, and professional kitchens.
Storage & Stability
- Recommended storage: 15–20 °C, protected from light
- Airtight container (glass or stainless steel) after opening
- Best Before Date : 24 months
Discover our other origins
Rare Pod — Vanilla tahitensis
A rare variety, rarely found on the French market. It undergoes an exceptionally long aging process—a full year—which develops an immediately recognizable aromatic profile.
Vanilla Heart
A concentrate, not a sweetened paste. Three kilograms of aged vanilla beans yield one kilogram of concentrated extract. With the seeds and powder added, each kilogram of Cœur de Vanille contains 1.4 to 1.5 kg of vanilla beans.