Origin: Papua New Guinea

Type: Tahitensis - Grade A 

Size: 14-16 cm

Flavour: Fruity, Licorice

What Makes Papua New Guinea Vanilla Beans Special ?

Papua New Guinea vanilla beans stand out in the global market for their exceptional quality and unique characteristics. The tropical climate, rich volcanic soil, and consistent rainfall of Papua New Guinea create an ideal environment for growing the Vanilla tahitensis cultivar, which is known for its fruity and licorice-like aroma.

In Papua New Guinea, vanilla farming has evolved from a niche activity to a significant agricultural enterprise, with over 50,000 farmers now cultivating this sought-after spice. The country is the third-largest vanilla producer globally, contributing 10-15% of the world’s output. This success can be traced back to 1993 when Allan Bird's large-scale vanilla planting near Maprik, East Sepik Province, catalyzed the industry’s growth and encouraged local farmers to join in.

Papua New Guinea is renowned for producing some of the finest dry-cured vanilla beans in the world. The curing process is meticulous and labor-intensive, taking between three to six months to develop the beans’ distinctive flavor and fragrance. This careful curing is crucial, as it ensures the beans achieve their full aromatic potential while avoiding issues like over-drying or mold.

The country's vanilla production includes both Bourbon (Vanilla planifolia) and Tahitian (Vanilla tahitensis) varieties. The Tahitian vanilla, in particular, benefits from the region’s diverse growing conditions, thriving from sea level up to 1,400 meters in altitude. This versatility, combined with the bean’s unique fruity and licorice-like notes, makes Papua New Guinea vanilla a desirable choice for a wide range of applications, including food, beverages, and perfumes.

Papua New Guinea’s commitment to sustainable farming practices over subsistence farming further enhances the quality and reliability of its vanilla. With its growing footprint across five continents, Papua New Guinea vanilla continues to be a prized ingredient, valued for its exceptional quality and the dedication of its farmers.