Cafe Alpha

Top - SQ Cardamom Oil, SQ Rehan Oil, SQ Loban Oil & Elemi.
Heart - SQ Violet, SQ Jasmine, Vintage Indian Pineapple & Turkish Rose.
Base - Aged Papuan Oud Resin, Arabica Coffee Extract, Davana, Vintage Coffee Extract & Siberian Fir Needle.

I’m a coffee enthusiast, though not a purist. I say that because while I love my coffee bold and bitter, I nearly always pair it with something sweet — honey, caramel, and sometimes even both. I often make it with mostly
milk, to the point that my friends tease me, saying I’m drinking a coffee-flavoured milkshake.

One evening, while browsing for a new bag of beans, I was completely taken aback by the sheer variety of options
and flavour profiles available. Did you know you can buy strawberry-infused coffee beans with notes of rose? One even claimed to taste like gummy bears — gummy bears! That moment of wonder (not the gummy bear itself) is what inspired Café Alpha: a fragrance crafted for Generation Alpha — bold, experimental, and unapologetically
unique.

They don’t just follow trends; they redefine them.

Café Alpha isn’t your conventional coffee fragrance. There’s no vanilla, no caramel or hazelnut — nothing overly gourmand or typical. Even the aged coffee extract at its heart is far from ordinary. Left to macerate over time, it’s developed a layered profile: earthy, woody, camphorous, and distinctly hemp-like — with that green, aromatic facet taking center stage.

To complement the green tone of the coffee oil, I built the opening with Cardamom, Rehan, and Loban oils. Each comes from the SQ collection, aged and of exceptional quality, delivering a sharp, spicy, and refreshing top that instantly commands attention. At the heart, a blend of SQ Jasmine, Violet, and Turkish Rose introduces a delicatefloral sweetness, nuanced with a fresh green brightness. But the true wildcard is the Vintage Indian Pineapple. It’s bold — fruity, sharp, even metallic — a sweetness that’s raw and vibrant rather than sugary or candy-like.

In the base, I introduced an Arabica coffee extract to add dimension and depth to the aged coffee note. To ground the composition, I used Papuan Oud Resin, with its rich, woody, smoky warmth, almost reminiscent of Labdanum. Siberian Fir Needle prolongs the spiced woodiness of the opening, while Davana brings a final touch of
ripe fruit.

The result? A bold reimagining of coffee in perfumery — green and fresh, with a hemp-like twist, subtle metallic undertones, warm resins, and an unexpectedly juicy pineapple note that lingers long after the first spray.