Cinnamon, Nutmeg, clove, ginger and other spicy notes
Minty essential oil, Patchouli
Vetiver essential oil, Benzoin absolute, Sandalwood essential oil
Bergamot, Orange, Neroli…
Rose otto/absolute, Jasmine absolute, Ylang-ylang essential oil
Roasted Coffee bean carrier oil, green coffee oil, Cocoa Butter, Coconut Virgin oil, Raspberry oil, green tea (Camellia) oil, Daisy oil, Arnica oil.
Cocoa (Theobroma Cacao) grows in tropical, rain forests of Africa and South America. Cocoa pods harvest is often the main or only source of agricultural income for growers in countries like Ivory coast.
The mature pods, called cabosses, are harvested when ripe (yellow/orange), cut open to collect the beans, that are placed in boxes with banana leaves for a few days, to trigger the development of 1rst aromas. The beans are then dried in the sun and packaged to be sent to Europe for roasting, extraction (Cocoa butter, Absolute) and further transformation (Cocoa powder and the manufacture of chocolate products). It is through the bean’s fermentation and roasting process, that cocoa develops its chocolate specific aromas and flavours. The roasted beans are then pressed to separate the cocoa butter from the powder, which is the aromatic, de-fatted part used in the absolute extraction.