Originally named the Maluka Islands and today known as Indonesia, the exotically named Spice Islands were famous amongst European explorers for the ample reserves of tradable spices like nutmeg and cloves. Today their produce is every bit as exotic with Indonesia famous for its “golden” and “cream” South Sea Pearls.

The Indonesian pearl farms are located in the waters off Bali, Lombok, and Sumbawa and in the West Papua province. Like Australia the Indonesian industry utilises the “Pinctada Maxima” oyster but instead of using the silver lipped variety they use the gold-lipped cousin, which explains for the differences in colouring.

Most Indonesian pearls are smaller that the Australian variety (typically 8mm to 13mm) but they have slightly thicker nacre coating and Rosendorff have enjoyed great success marketing these “golden” Spice Island gems.