Some more info on Indonesian vanilla beans…
Over at NielsenMassey.com, a 2001 issue of the Vanilla Vine newsletter describes Indonesian growing practices:
Indonesians tend to pick too many of their beans early, which results in a number of flavor components not being fully developed. They have a tendency to pick a whole field at a time rather than individually picking the beans as they ripen.
…
Indonesian vanilla is less creamy and more woody than its Madagascar counterpart, but exhibits staying power that is effective in high heat/high stress applications.
–Vanilla Vine, Issue 1, 2001.
Nielsen-Massey concludes that Indonesian grown vanilla might be more appropriate for baked goods because of the flavor persistence.