Every memorable creation begins long before the kitchen. It begins at the source.
In Southeast Minahasa, North Sulawesi, our vanilla curing center stands in the heart of vanilla farming villages. Near Lake Poso, Central Sulawesi, our cacao fermentation center sits among cacao farms, mountains and the lake. Being close lets us care for every step and build direct relationships with farming communities.
Cured vanilla and carefully fermented cacao travel to our vanilla extraction facility and chocolate factory near Jakarta, where we turn them into extracts, pastes, powders, couverture and other ingredients for professional kitchens.
For us, sustainability begins with people. We work directly with farming partners, invest in post-harvest education, encourage agroforestry systems, strengthen local processing, and create long-term partnerships that benefit both farming communities and professional kitchens.
By keeping more value at origin, we aim to build a future where exceptional ingredients also create meaningful opportunities for the people who produce them.
We build an ecosystem that creates value at origin, involves local communities, respects the environment and lets everyone grow together. Exceptional ingredients are never an accident: they are the result of people, craftsmanship, traceability and terroir.
Every year we welcome chefs, chocolatiers, pastry chefs, bakers, culinary professionals, and partners from around the world to experience our farms and production facilities firsthand.
Together we harvest cacao, cure vanilla, visit fermentation centres, meet farming families, and discover the people behind every ingredient. Because some things can only be understood by experiencing them.
