Indonesian vanilla, specification-first
Indonesian vanilla bean grades
Moisture, length and weight per bean for every grade we sell, across both species. These are the numbers that determine price, and most suppliers do not publish them.
How to read this table
Moisture drives both price per kilo and shelf behaviour: higher moisture means more aroma but fewer beans per kilo and a shorter unrefrigerated life. Length and weight per bean determine presentation quality. For extraction, buy on vanillin and price, not appearance.
Vanilla Planifolia grades
View specifications| Grade | Moisture | Length | Weight per bean | Appearance | Aroma |
|---|---|---|---|---|---|
| Gourmet Super PremiumBest for: Premium applications, extract and culinary use | 30 – 38% | 18 – 21 cm | 6 – 9 g | Oily, full-bodied, non-split, flexible, glossy | Intense, balsamic-sweet, warm |
| Grade A Super PremiumBest for: Premium applications, extract and culinary use | 25 – 35% | 18 – 21 cm | 4 – 7 g | Oily, slightly firm, non-split, dark brown | Sweet, balanced, smooth |
| Gourmet PremiumBest for: Premium applications, extract and culinary use | 30 – 35% | 16 – 18 cm | 4 – 6 g | Oily, full-bodied, non-split, flexible, glossy | Intense, balsamic-sweet |
| Grade A PremiumBest for: Premium applications, extract and culinary use | 25 – 30% | 16 – 18 cm | 3 – 5 g | Oily, slightly firm, non-split, dark brown | Sweet, balanced, smooth |
| Grade B PremiumBest for: Extraction and processing | 15 – 20% | 15 – 20 cm | – | Semi-dry, minor splits allowed | Mild |
| Grade C PremiumBest for: Bulk vanilla extract and industrial use | Natural / low | All sizes | – | Broken, dry, split | Minimal vanilla scent |
Vanilla Tahitensis grades
View specifications| Grade | Moisture | Length | Weight per bean | Appearance | Aroma |
|---|---|---|---|---|---|
| Gourmet PremiumBest for: Premium pastry, perfumery and gourmet dessert work | Above 30% | 14 – 16 cm | 4 – 5 g | Oily, full-bodied, non-split, flexible, glossy | Sweet floral with subtle fruitiness |
| Grade A PremiumBest for: Premium applications, extract and culinary use | 25 – 30% | 14 – 16 cm | 3 – 4 g | Oily, semi-firm, soft, light wrinkling | Sweet floral with subtle fruitiness |
| Grade B PremiumBest for: Extraction and processing | 15 – 20% | 13 – 16 cm | 2 – 3 g | Semi-dry, flexible but less oily, some splits | Light floral, fruity undertones |
| Grade C PremiumBest for: Bulk extract and industrial use | Natural / low | All sizes | 2 g | Dry, brittle, splits allowed, rough surface | Light floral with weak vanilla aroma |
Common questions
- What does moisture content actually tell a buyer?
- Three things at once: aroma intensity, bean count per kilogram, and storage life. A 35% moisture Gourmet bean is aromatic and flexible but you get fewer beans per kilo and it needs careful storage. A 15% Grade B gives more beans per kilo and keeps longer, with a milder aroma.
- Is a longer bean a better bean?
- For presentation, yes: length and weight per bean drive visual grading and price. For flavour, not necessarily. A short, fully mature bean can carry more vanillin than a long one harvested early. Buy on length when the bean will be seen, and on maturity and vanillin when it will not.
- What is the difference between Gourmet and Grade A?
- Both are fully mature. Gourmet carries higher moisture, 30–38% against 25–35% for Planifolia Grade A, which makes it plumper, more flexible and more aromatic. Grade A is slightly drier and firmer, and is the more economical choice when you do not need maximum moisture.
- Which grade is most cost-effective for extraction?
- Grade C. It is broken and split, which is irrelevant once the bean is macerated, and it is priced accordingly. Grade B is the step up if you want a cleaner starting material with a mild aroma still intact.