Black Saffron

Chinese grapefruit splits open with juniper's green snap, then saffron unfolds—earthy, slightly bitter, threading through leather that arrives warm and supple. Black violet darkens the heart, adding an almost powdery depth against the spice. As it settles, vetiver roots the composition in dry green wood while raspberry emerges faintly sweet, caught between the leather's grip and cashmeran's soft amber-woody base, until only vetiver and a whisper of leather remain on skin.