Vanille Gourmet
Bourbon Vanilla from Indonesia – Premium Selection
Grown on the rich volcanic soils of Sulawesi, our Planifolia vanilla is cultivated in the shade of the rainforest, then harvested and patiently aged. Each pod reflects months of care, allowing it to develop an intense and complex aromatic profile.
Origins & Expertise
Origin
North Sulawesi – Minahasa Tenggara District
Terroir
Active volcanic soils, high-altitude farming
Variety
Vanilla planifolia (Bourbon variety)
Aging Method
A long, double-fermentation curing process, inspired by the Bourbon process
Packaging
Produced in the heart of the plantations to preserve freshness and quality
Key Features
Calibre
Whole pods, 19 cm, unsplit
Aspect
black to dark brown, supple, fleshy, slightly oily
Humidity
30–35% (gourmet standard)
Aromatic content
Average vanillin content ≈ 2%,
Peaks measured at up to 3.8% depending on the batch (laboratory analyses)
Certifications
Organic Agriculture (EU, USDA, Canada Organic)
Ingredient
100% vanilla beans, no additives
Distinctive flavor profile
Kawanga Signature – Planifolia Gourmet
Note primaire
Round and elegant Bourbon vanilla
Dominant secondary notes
Chocolate-flavored: cocoa, caramel,
Floral: jasmine, white flowers
Spicy: mild woody notes, a hint of pepper
Profile more chocolatey and floral than many vanillas on the market, with a distinctive 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.
The Vanilla planifolia vines grow in an agroforestry system that combines banana, cacao, and spice trees. 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;
- Daily sun-drying, alternating with a rest period under cover;
- Slow aging, up to 4 months, to develop the floral, cocoa, and caramel notes typical of the region.
Competitive Advantages for Professionals
Strong aroma
Optimized yield in terms of revenue, controlled dosing
Consistency in Quality
Strict sorting, batch-by-batch inspection, European analyses
Full traceability
From the plantation to final packaging
Certifications
Regulatory Compliance for EU Markets and Exports
Reliable Supply
Secure inventory, available year-round
Excellent value for the price
Short supply chain, without multiple intermediaries
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 measuring 19 cm per kilogram of mixture, according to:
- 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 100 g / 250 g / 500 g / 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-by date : 24 to 36 months
Kawanga Commitment
Direct partnerships with small-scale Indonesian producers
Fair Compensation & Sustainable Practices
Rigorous quality control at every stage
Long-Term Vision & Stability of Supply Chains
Discover our other origins
Java Sundanese Tilu
On the fertile slopes of Mounts Tilu, Halu, and Ciwidey, in the coffee-growing region surrounding the city of Bandung, renowned for its fine harvests with balanced and elegant aromatic profiles; ;
Andaliman
Native to the highlands of Lake Toba, andaliman is a rare wild berry known for its citrusy and floral notes and its slight numbing sensation. Selected by Kawanga for its distinct and expressive aroma.
