The information here describes the ingredient in general. Its possible sources may vary and do not necessarily show the origin or form used in a particular YUMA product. For product-specific information, check the relevant product page.
Coffee as a fragrance ingredient delivers a strong woody aromatic note and is used primarily as a base note in perfume compositions. Its distinctive scent pairs exceptionally well with cardamom (Cardamom EO / Cardamom Absolute) and creamy sandalwood tones. When combined with sweet notes like Ethyl Maltol or Ceylon cinnamon essential oil (Ceylon Cinnamon EO), the aromatic dimension of coffee stands out in a unique way.
Botanically, Coffea arabica is a tree belonging to the family Rubaceae and the genus Coffea. Aroma characteristics vary by variety, with arabica offering more complex and delicate fragrance notes compared to robusta.
Coffee is the second most traded commodity globally after petroleum, according to the International Coffee Organization (ICO).
The two main coffee varieties, arabica and robusta, differ significantly in aroma and flavor. Arabica features a more complex aroma with fruity and floral notes, while robusta has a stronger, bitter, and woodier feel.
The aromatic use of coffee in perfumery highlights different aspects from those known in the beverage, ranging from earthy and smoky notes to sweet and caramel nuances, depending on the processing method and combinations with other ingredients.
The IFRA Standards form an industry self-regulatory system. They may prohibit or restrict the use of particular fragrance ingredients, or set specifications, according to end use. The status below reflects the IFRA data recorded for this ingredient. It is not a product certification and does not replace applicable law or assessment of the finished product.