Fiji Pearls are world renown for their natural array of unique and vibrant colours unmatched by any other pearling region. With limited harvests of less than 20,000 pearls per annum these ocean gems are coveted by pearl connoisseurs around the world for their rarity.

The exclusiveness of the Fiji Pearl is largely attributed to its humble host, the Fijian Pearl Oyster, Pinctada margaritifera-typica. A species that has proven difficult to cultivate due to the scarcity of it’s wild population found on reefs in Fiji. With distinctive characteristics, from the unique earthy tones found on the shell exterior and wide spectrum of warm and cool mother of pearl hues displayed on the inside shell lip and orange body make this oyster an exceptional host.

With delicious warm toned pearls that appear in bright hues of champagne, gold, copper, pistachio, cranberry, burgundy and chocolate to cooler tropical hues of vivid green, blue, purple-rose and silver-grey. Many of our pearls also display subtle to vivid overtones of turquoise, gold, dusty rose, violet or deep sapphire with size ranging from 8-18mm, and an average size of 10.5-11mm.

“Based on GIA’s examination over the years of many thousands of cultured pearls from the black-lipped P. margaritifera oyster, the broad range of bodycolors exhibited in this relatively small sample set was remarkable. The hues ranged from blue and green (cool hues) to orange and yellow (warm hues), with many samples showing strong saturation. The cultured pearls from P. margaritifera typically occur in the cooler hues (e.g, blue-to-green), with darker tones showing higher saturation and lighter tones showing lower saturation. In contrast, those from the Pinctada maxima pearl oyster typically show warm hues (e.g., yellow), with higher saturation in the lighter tones and lower saturation in the darker tones. The Fijian cultured pearls that GIA examined were split between warm and cool hues, and many of the cool hues exhibited a lighter tone, often coupled with relatively high saturation.” Gem News International (GIA Journal 2009).