Café Arabesque by Les Indémodables just arrived! A tribute to the nobility of specialty coffee "...great coffee is not manufactured, it is grown. The perfect alignment of terroir, microclimate, soil chemistry, and farming practice gives birth to profiles that are singular, unrepeatable, alive." https://www.instagram.com/p/DaStaKHMlz9/ The composition opens with fresh, vibrant notes that instantly evoke the aromatic, woody, and liquorice facets of a characterful ‘ristretto’. Yet this construction is not merely vertical; it gradually reveals a creamy ‘mochaccino’ accord, with subtle hints of cocoa powder and lightly roasted hazelnut. The base unveils a sensual and highly addictive trail – an elegant and refined fragrance that creates an irresistible desire to reapply. Notes: Coffee specialty Brazil ultrasound extract “Grand Cru” 6%Benzoin ‘Large tears’ resinoid Laos “Grand Cru” 0,8%Sandalwood ‘Album’ nouvelle Calédonie oil “Grand Cru” 1,1% Maturation: 1 weekMaceration: 2 weeks Perfumer: Antoine Lie Family: Aromatic, Spicy, Oriental 50 ml. Eau de Parfum, 1 ml. spray sample FYI: Maturation - Maceration This step is particularly important for the compositions with a high dosage of natural ingredients: it requires 1 to 3 weeks for each of the two parameters, maturation and maceration, with this duration varying for each creation. It is a major qualitative parameter within the production process: optimizing it enables us to improve the perfume performance on skin. Those final adjustments can be compared to the lace-like finishes of the Haute Couture. (*) Maturation: letting the mixed formula (fragrance) mature for 1-3 weeks, depending on the composition. (**) Maceration: the fragrance is mixed with alcohol, and the solution is left to rest for 1-3 weeks, depending on the composition.
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