Rawaa

Almond and coffee crack open Rawaa with a warm, almost toasted clarity—bitter espresso grounds meeting the soft nap of almond skin. The heart blooms into creamy tuberose and jasmine, their white-flower richness tempered by orris's powdery, almost iris-like restraint. As the composition settles, cacao pod brings cocoa-butter roundness and a whisper of earth, while tonka bean unfurls its caramel-vanilla sweetness against dry, woody sandalwood. What lingers is a skin-warm base of vanilla and cacao, fading into soft, faintly spiced wood.