Coffee is delicious. Bitter, nutty, fruity, creamy, rich, acidic, velvety—there is such complexity and variety not only in its intrinsic flavors but also how it is roasted and prepared. Is that why it’s so (apparently) difficult to hit on a perfumed interpretation of coffee that does it justice?
I can tell you what doesn’t do it justice. The watery and weary coffee note that struggles along in Jo Malone’s Black Vetyver Cafe for about 10 minutes, before allowing itself to be swallowed up in a vetiver that then dies a short and sad, sickening, synthetic death on the skin 30 minutes later.
For a review of Jo Malone Black Vetyver Cafe, see Perfume Smellin Things.