The Dark Art of Vanilla

Premium Indonesian vanilla beans — organically cultivated, traditionally cured, meticulously graded. From volcanic soils to the world's finest facilities.

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Our Grades

Meticulously Sorted, Precisely Graded

Each bean is hand-selected and classified by length, moisture content, vanillin concentration, and visual appearance. Three grades, one uncompromising standard.

MANOVA Grade A Gourmet Vanilla Beans

Grade A

Gourmet

  • Length≥ 17 cm
  • Moisture30–38%
  • Vanillin1.6–2.5%
  • AppearanceOily, supple, dark

$150–280 / kg FOB

MANOVA Grade B Extraction Vanilla Beans

Grade B

Extraction

  • Length14–17 cm
  • Moisture15–25%
  • Vanillin1.0–1.8%
  • AppearanceDry, firm, aromatic

$100–200 / kg FOB

MANOVA Grade C Industrial Vanilla Beans

Grade C

Industrial

  • Length< 14 cm
  • Moisture15–25%
  • Vanillin0.5–1.5%
  • AppearanceSplits, cuts, varied

$60–150 / kg FOB

The Curing Process

From Vine to Vessel

A centuries-old technique refined through generations. Each stage develops the complex flavor compounds that define premium vanilla.

Traditional vanilla bean curing process

  • 01

    Killing

    Hot water scalding at 63–65°C halts the vegetative growth and initiates enzymatic reactions that develop vanillin precursors.

    Day 1

  • 02

    Sweating

    Beans are wrapped in wool blankets and exposed to morning sun, creating the humid conditions necessary for enzymatic browning.

    7–10 Days

  • 03

    Drying

    Slow shade drying reduces moisture content while preserving volatile aromatic compounds and preventing mold formation.

    2–4 Weeks

  • 04

    Conditioning

    Sealed in airtight containers, the beans undergo final flavor maturation as remaining enzymes complete the transformation.

    3–9 Months

Indonesian Terroir

Volcanic Soil, Equatorial Climate

Our vanilla is cultivated in the highlands of East Java, where volcanic andosol soils provide exceptional mineral density. The equatorial climate — consistent humidity, filtered sunlight through agroforestry canopy, and elevation between 600–1,200 meters — creates conditions that no greenhouse can replicate. Each vine is hand-pollinated during a four-hour morning window, yielding pods of extraordinary concentration.

Zero Chemical Inputs

Organic cultivation practices

6–9 Months Curing

Traditional processing time

15 Pods per Cluster

Average yield per vine

3-Stage Sortation

Quality control grading

Vanilla farm in East Java volcanic highlands

East Java highlands — volcanic andosol soils at 600–1,200m elevation, where MANOVA vanilla is cultivated under traditional agroforestry canopy.

Species

Two Varieties, Distinct Characters

Vanilla Planifolia pods on vine

Planifolia

Vanilla planifolia

The industry standard for extract and gourmet applications. Rich, creamy, and deeply complex with notes of caramel, dried fruit, and tobacco. High vanillin content makes it ideal for baking, confectionery, and premium extract production.

High Vanillin Creamy Profile Extract Grade Baking
Vanilla Tahitensis pods on vine

Tahitensis

Vanilla tahitensis

Prized by perfumers and pastry chefs for its floral, anisic character. Lower vanillin but higher concentrations of heliotropin and anisyl compounds create a uniquely aromatic profile suited to cold applications and fragrance.

Floral Notes Anisic Profile Perfumery Pastry

Logistics

Export-Ready Packaging

Vacuum-sealed inner pouches, food-grade cartons, and reinforced master boxes designed to preserve moisture content and aroma integrity through international transit.

MANOVA master box export packaging

Master Box — 5kg / 10kg net weight, corrugated carton with vacuum liner

MANOVA retail packaging

Retail Packaging — Custom branded tubes and pouches for resale partners

Compliance

Documentation & Certifications

Phytosanitary

Government-issued plant health certificate confirming pest-free status for international agricultural trade.

Certificate of Origin

SKA Form D for ASEAN trade or Form A for GSP-eligible destinations. Verified by Indonesian Chamber of Commerce.

Lab Analysis

Third-party laboratory reports for moisture content, vanillin percentage, microbial counts, and heavy metal screening.

Organic Ready

Cultivation follows organic protocols. USDA NOP or EU Organic certification available upon buyer request with lead time.

Get in Touch

Start Your Order

PT. Madani Internusa Utama
Malang, East Java, Indonesia

Email triakta@manova.id
WhatsApp +6285 111 58 6285
MOQ 5 kg
HS Code 0905.10.00
Incoterms FOB / CIF
Lead Time 7–14 days from confirmation

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