Vainille de Papua

Indonesian Vanilla Exporter | Grade A Vanilla Beans & Extracts

• Made from 100% Pure Papuan Vanilla Beans, Macker Vainilla derivatives add visual appeal and stark flavor suitable to a wide variety dishes.

• Papuan vanilla is regarded by F&B industries as the strongest,  plumpest beans, having most of vainilin by volume in the world. Our vainilla resembles lasting notes of rich, choco, and creamy. 

We deliver the flavors of the archipelago. Macker & Co exports Grade A vanilla beans and select spices from Indonesia’s fertile islands. Ideal for culinary, cosmetic, and herbal markets, our products are naturally cured and carefully packaged for freshness.

Specific beans from Papua work well in some delicates, especially ice cream, baked goods, and fresh drinks. We dig how each artisanal baker and food developers are meticulous of their specific requirements, please be sure to check with us your usage applications. We'd prepare your bulk order accordingly at our PSC facility, Mambay Depot, Jayapura. 

Papuan beans are so ecologically unique, having a high biodiversity index in the region, grown in old, wild and wet vast botanical area. Upstream, our smallholder farmers understood well that it takes precisely 9 months to prep into harvest, manually by hands, on foot.  It does get ridiculous when many traders asked us whether our products are fully grown vegan-organic and cured by bourbon a la madre method.  

To which we replied, our farmers don't have much access to fertilizers, chemicals, let alone pesticides. 

And our conventional methods, both at cultivation and curing; the Mambay way, are literally beyond sustainable agroforestry textbook; hand picked them one-by-one, again on-foot, store and sun-dried them out, which lowered our energy consumption and GHG emission. Since vanilla is actually a wild-orchid climbing-plant, we did ask our farmers to grow them under Merbau trees to discourage logging in the area. 

And most importantly, our rotational curing practices ; e.g catalyze the hydrolitic enzymes, allow us to better control humidity during conditioning and preservation of the formed flavor compounds.