Vanilla from Every Corner of the Globe

Madagascar is the world’s most iconic vanilla origin, producing roughly two-thirds of the global supply. Rich, creamy, and balanced with prominent notes of caramel, raisin, and sweet balsamic undertones. The gold standard at a very affordable price. Elevation: 30–50m. Certified Organic available. We also carry Madagascar Pompona — bolder, spicier, with cinnamon and clove notes.

Comoros, the small island nation north of Madagascar, produces Planifolia every bit on par with its famous neighbor — creamy vanilla with pronounced marshmallow and chocolate aroma. The ideal climate and geography create beans of exceptional quality. Elevation: 10–200m.

India — from Kerala’s Western Ghats mountains (100–600m), these deep black sun-cured beans are extremely sweet, woody, and smoky with hints of caramel and rum. Grown in laterite-rich soil in a region famous for tea and spice plantations.

Sri Lanka — certified organic Planifolia (Oregon Tilth) with a warm earthy vanilla aroma and subtle notes of figs and chocolate at 100m elevation.

Reunion (100–200m) — from the original island where vanilla was first commercially cultivated. Rich, sweet, and creamy with notes of cocoa, wood, caramel, honey, licorice, and tropical fruits. Currently sold out.

Mauritius (200–300m) — rich, sweet, and creamy Planifolia with massive notes of dark chocolate. Grown near Reunion and Madagascar in the southern Indian Ocean. Currently sold out.

Uganda (600–1800m) — bold, fruity, rich vanilla aroma with subtle notes of figs and raisins. Smaller than most vanilla beans but exceptionally rich in flavor. Sourced from small independent farm plots and cured near Kampala. A rising star at accessible prices.

Tanzania — grown by small-plot independent farmers on the slopes of Mount Kilimanjaro at 1000–1300m, producing a traditional deep creamy vanilla aroma with a subtle note of cacao at one of the highest altitudes for vanilla cultivation.

Congo (800–900m) — classic sweet vanilla aroma with a subtle note of figs. Produces beans with some of the highest vanillin levels we’ve ever seen, with small crystals visible on the bean exterior. Sourced from small independent farmers on the eastern border.

Ghana — West African Planifolia with earthy, anise, and allspice notes shaped by tropical lowland growing conditions.

São Tomé — island-grown Planifolia with cocoa, caramel, and candied fruit character from volcanic soil in the Gulf of Guinea.

Indonesia is the world’s second-largest vanilla producer. We source from multiple islands: Alor Island (certified organic, 100–1000m) delivers sweet, creamy vanilla with rum and dried fruit notes. West Papua Planifolia (900–1000m) offers dark chocolate and caramel, while West Papua Tahitensis adds floral complexity.

East Timor (400–900m) — soft and sweet Planifolia with hints of tropical flowers. Exceptionally large beans, most exceeding 9 inches, from this small island nation north of Australia with ideal climate and abundant rainfall.

Thailand — from northern Thailand’s former Golden Triangle at 1000–1300m, a region now transitioning to agricultural crops like vanilla. The climate and geography are perfect for producing beans with mocha, butterscotch, and fig notes.

Taiwan (50–200m) — salted raisin, balsamic, caramel, and dried fruit notes from beans grown across three dedicated farms, perfectly ripe and cured.

Vietnam — rich, bold Planifolia with deep earthy character.

Malaysia — an emerging origin with growing potential.

Philippines — tropical Planifolia with sweet, creamy notes.

Volcanic soil, high humidity, and traditional curing create beans with a character all their own. Planifolia (100–1000m) is bold and earthy with smoky, woody undertones and raisin-like sweetness. Tahitensis adds caramel, chocolate, and cherry notes. Best for craft brewing, distilling, chocolate, and bold desserts.

Ecuador — Tahitensis at 400m with a fruity, smooth vanilla aroma and subtle notes of apricots, cherry, and plum. Cured at lower humidity than traditional Tahitian vanilla, producing a beautiful oily sheen considered a delicacy among professional chefs. Also home to the rare Odorata species with delicate jasmine-like character. We carry Tahitensis bean caviar as well.

Brazil — our most species-diverse origin. All three certified organic from the Atlantic Rainforest at 100–150m. Bahiana — rare species unique to Brazil, short, fat, plump beans bursting with rich creamy vanilla and subtle spice notes. Chamissonis — the rarest and most massive vanilla beans we’ve ever seen, with sweet vanilla and fruity, smoky notes. Planifolia — mocha, caramel, dried fruit, and wood notes.

Peru — Pompona beans at 1000m in the San Martin region with a sweet vanilla aroma and subtle complex notes of cherries, figs, chocolate, cinnamon, and raisins. Plump and cured to perfection — among the largest vanilla beans in the world.

Colombia (150–300m) — Pompona with fig, plum, mocha, and tropical fruit notes.

French Guiana — South American Planifolia with chocolate, raisin, and warm earthy depth.

New Caledonia (200–300m) — bold and rich Planifolia with hints of dark chocolate and caramel. Beans are covered with vanillin crystals after nearly a year of curing and conditioning. Both Planifolia and Pompona available.

Fiji (100–250m) — rich vanilla aroma with notes of chocolate and fruit. Light in color with rich flavor, sourced from the verdant hills of Viti Levu island and cured by Andrew, Fiji’s resident vanilla expert.

Cook Islands (10–20m) — some of the very finest Tahitensis vanilla beans we’ve sourced. Deep, fragrant vanilla aroma with floral, dry cherry, and anise notes from one of the world’s most remote growing regions.

Tonga — rare Planifolia with cherry, marshmallow, and licorice notes.

Vanuatu — strong chocolate with nutmeg and fruit.

Marquesas Islands (400m) — sweet and bold Tahitensis with strong notes of cotton candy and hints of smoke and tropical fruits. Exceptionally rare — less than 1% of all vanilla beans — and larger than other Tahitensis varieties.

Tahiti — the iconic Tahitensis origin with floral, cherry, and anise character.

Samoa — tropical Pacific Planifolia with sweet, clean notes.

Australia — Planifolia with caramel, chocolate, and nutmeg notes from a unique Southern Hemisphere terroir.

Mexico — the birthplace of vanilla. From the Veracruz region (50–300m), notably large beans with a sweet, woody vanilla aroma and notes of cloves and nutmeg. Three species available: Planifolia, Pompona (bold, fig, cinnamon), and Cribbiana/Maya (floral, fig).

Guatemala (500–600m) — Cribbiana species, short, plump, and loaded with flavor. Sweet creamy vanilla with notes of chocolate, brown sugar, honey, and raisins.

Nicaragua (200–300m) — Pompona with figs, cherries, and raisin notes from a small-scale grower.

Costa Rica — two botanical rarities: Costaricensis and Tsy Taitra, unique species found nowhere else.

Haiti — Caribbean Planifolia with floral and dried fruit notes.

Dominican Republic — floral, fruity Planifolia with raisin undertones from Caribbean growing conditions.

Hawaii — American-grown vanilla from the Big Island with chocolate and honey notes, also available as extract.