Coffee

About

Coffee smells dark and roasted—intensely aromatic with bitter‑sweet, toasted, smoky and slightly oily or chocolaty facets that read both warm and sharp, conjuring espresso, freshly ground beans and café air. In perfumery it functions mainly as a mid-to-base gourmand/oriental accent, used to add roasted depth, bitter realism and edible sweetness; it’s often realized as coffee absolute/CO2 or synthetic accords and blended with vanilla, cocoa, caramel, woods, spices, tobacco or patchouli to anchor compositions or create a smoky, gourmand drydown.

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