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Notes11/07/2018
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Maggy4u
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Maggy4u
My Cup of Coffee
I love espresso. Drink it almost exclusively. In the office, rather than lungo. Especially as a real coffee fan you can't avoid some curiosities and, let's call it that, to discover or at least to read about special features. I have never tried the Kopi Luwak - I call it Cat Poo Poo Coffee - myself, nor do I have the motivation to do so. The basic enzymatic processes and details in the digestion of the coffee cherries by a free-living type of creeping cat in Indonesia, I simply spare us. The little animals look cute. After all. :)
So when Russian Adam, the nose behind Areej le Doré, launches a coffee scent, I don't even flinch when he uses the most expensive coffee in the world as a template and essence. However, it is important to know that the fragrance is consciously called Oud Luwak and not Luwak Oud.
It was conceived and created as an oud scent.
Russian Adam deliberately uses ouds here that have a deep, dark, aromatic texture. No Barnyard. No medicine. These smoky nuances in themselves create a calm, dark atmosphere. A deep warmth emanates from the ouds. Yes, THE Ouds, there are just three different eagle wood extracts that reveal their beauty to us.
The Sumatra Oud, at the beginning, describes the perfume mortar itself as deep smoky in its olfactory consistency. Like precious wood on glowing coals. Surprisingly, this chord with the coffee aroma that already began at the beginning brings back the moment of brewing for me. The smell when the water is pressed through the compacted coffee grounds. And above all the smell of the marc after the brewing process. So here we have an almost black dark brown. Deep and almost with slight bitterness.
Increasingly the second oud, the Maroke Noir, joins in. This has wonderful dark, almost chocolaty nuances and even brings connotations to fresh espresso. By the way, now we have arrived at the place where we have the espresso cup under our nose. Warm, slightly lighter dark brown. As good as good coffee must be.
This beautiful fragrance oasis remains very long and the coffee with its chocolaty charisma warms nose and heart.
The third oud to be added after hours is a wild one from Papua New Guinea. This is also dark, a little earthy, and brings to life the moist, aromatic darkness of the coffee grounds. Of course Russian Adam doesn't leave us sitting at the end of this olfactory coffee trip and combines the Indonesian vetitver, which is also said to have chocolaty notes, with the New Guinea Oud, which also provides wonderfully warm woody tones for the drydown. Now the imaginary colour is rather a middle brown.
After a good 8 hours the scent is so close that we like to let him go.
With Oud Luwak, Russian Adam has scored another real direct hit. A coffee scent that's supposed to be an oud scent. So cleverly composed, you can get addicted to it pretty quickly.
The fragrance is to be recommended to everyone who already had a permanent grin on his face during "Follow" (Kerosene), real coffee fans (who buy their coffee in small roasting plants) and are then best not averse to a piece of bitter chocolate (to it).
So when Russian Adam, the nose behind Areej le Doré, launches a coffee scent, I don't even flinch when he uses the most expensive coffee in the world as a template and essence. However, it is important to know that the fragrance is consciously called Oud Luwak and not Luwak Oud.
It was conceived and created as an oud scent.
Russian Adam deliberately uses ouds here that have a deep, dark, aromatic texture. No Barnyard. No medicine. These smoky nuances in themselves create a calm, dark atmosphere. A deep warmth emanates from the ouds. Yes, THE Ouds, there are just three different eagle wood extracts that reveal their beauty to us.
The Sumatra Oud, at the beginning, describes the perfume mortar itself as deep smoky in its olfactory consistency. Like precious wood on glowing coals. Surprisingly, this chord with the coffee aroma that already began at the beginning brings back the moment of brewing for me. The smell when the water is pressed through the compacted coffee grounds. And above all the smell of the marc after the brewing process. So here we have an almost black dark brown. Deep and almost with slight bitterness.
Increasingly the second oud, the Maroke Noir, joins in. This has wonderful dark, almost chocolaty nuances and even brings connotations to fresh espresso. By the way, now we have arrived at the place where we have the espresso cup under our nose. Warm, slightly lighter dark brown. As good as good coffee must be.
This beautiful fragrance oasis remains very long and the coffee with its chocolaty charisma warms nose and heart.
The third oud to be added after hours is a wild one from Papua New Guinea. This is also dark, a little earthy, and brings to life the moist, aromatic darkness of the coffee grounds. Of course Russian Adam doesn't leave us sitting at the end of this olfactory coffee trip and combines the Indonesian vetitver, which is also said to have chocolaty notes, with the New Guinea Oud, which also provides wonderfully warm woody tones for the drydown. Now the imaginary colour is rather a middle brown.
After a good 8 hours the scent is so close that we like to let him go.
With Oud Luwak, Russian Adam has scored another real direct hit. A coffee scent that's supposed to be an oud scent. So cleverly composed, you can get addicted to it pretty quickly.
The fragrance is to be recommended to everyone who already had a permanent grin on his face during "Follow" (Kerosene), real coffee fans (who buy their coffee in small roasting plants) and are then best not averse to a piece of bitter chocolate (to it).
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