I have loved these temperate early days of autumn. They have been languid, and already caused me to have a shift in my perfume of choice for this season. Mocha has taken the lead with its warm vanilla and chocolaty essence. This is not a young girl’s sweet, syrupy chocolate. It is more like an adult dark cocoa, blended with Madagascar vanilla and a combination of exquisite white flowers.Among them are the lead flower of coffee, Bulgarian rose Damascena, linden blossom, chamomile and the white flowers of the bitter orange tree called neroli. They are all exceptionally beautiful essences, the crème-de-la-crème of the aromatic lexicon, each fetching staggering sums to acquire.
Fresh vanilla beans
Did you know that a Black man developed the process of pollinating the vanilla bean? “In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, discovered at the age of 12 that the plant could be hand-pollinated” (Wikipedia, 2020). Ultimately, hand-pollination allowed the global cultivation of the vanilla plant. And still, after nearly two centuries, vanilla continues to demand a premium price as one of the most expensive botanical elements used in spicing food and in perfumery.
Admittedly, natural perfumes are not for everyone. If you’ve only ever smelled synthetic fragrances, natural oil-based perfumes may take some cultivating of your olfactory senses. Imagine only knowing the sweetness of sugar, and then getting to know and appreciate the sweetness of honey or maple syrup!
So, if you’ve ever ordered samples of our perfumes, I pray you have not taken one sniff and decided, that’s not for me. You must give yourself a chance to truly experience these essences and how they change with wear. Often, they can roar out of the bottle, but then settle down to an exotic purr. Put them on your skin and see how they evolve over the hours, and how the dry down, or final evolution of the scent, ultimately smells. Try Mocha and experience something exceptional and rare.