COFFEE CO₂

Coffee CO₂ can bring the aroma of roasted, freshly ground beans to perfume. Robertet describes its extract as coffee powder before brewing, a useful distinction from the aroma of a finished cup. In a composition, that roasted impression can make a sweet accord feel more like coffee or provide contrast to creamy notes. It need not suggest a sugary latte or a smoky espresso.

The CO₂ label refers to extraction with carbon dioxide. Robertet’s documented material uses supercritical CO₂ extraction of roasted Coffea arabica beans. This identifies a particular process, not a coffee origin or a drink preparation. Different grades and surrounding materials can change the scent. A fragrance note does not by itself confirm the supplier, concentration or exact extract in the formula.