Ayu, a farmer on the island of Bali, dedicates her life to growing vanilla, a precious and delicate spice. With patience and care, she pollinates each flower by hand, a task that requires constant attention and love for the plant. For Ayu, vanilla is more than just an ingredient, it is a living tradition that she proudly upholds. Her commitment to environmentally friendly farming ensures that each vanilla bean she produces is of exceptional quality, infused with the warmth and richness of her terroir.

Bram, an experienced farmer from Kelei, sees vanilla farming as a work of art. Through hard work and rare expertise, he transforms vanilla orchids into fragrant pods, rich in complex aromas. Every step of the process, from pollination to harvest, is carried out with extreme care, ensuring that Bram’s vanilla is of exceptional purity and quality. His dedication to organic farming and respect for the local ecosystem make him a key partner in Origine’s mission to provide natural and authentic products.

Ama, a passionate farmer from Danibao (west of Adonara), cultivates turmeric with a deep understanding of nature’s cycles. His cultivation method, rooted in traditional practices, results in turmeric of exceptional intensity and purity. Ama ensures that each root is harvested at its peak, resulting in a final product that is vibrant in color and rich in flavor. His commitment to sustainability and the well-being of his community makes his turmeric not only a powerful ingredient for cooking, but also one that is kind to the planet.

On the island of Sumatra, west of Jaja, Zarman cultivates cinnamon with expertise passed down through generations. For Zarman, each bark harvested is a testament to his commitment to the land and his respect for local traditions. Through sustainable growing methods and meticulous care, he ensures that each cinnamon stick achieves unmatched quality. Zarman’s passion for his work is evident in the depth and aromatic richness of his cinnamon, making each product a true tribute to nature.

In the village of Kedungrejo, Suyanto passionately cultivates the art of producing pure, natural coconut sugar. Every day, he hand-harvests the sap from the coconut trees, which he carefully transforms into a delicate sugar, rich in authentic flavors. For Suyanto, this sugar is more than just an ingredient: it is a family heirloom and a testament to his commitment to the land and sustainable farming practices.