Patchouli leaves release a complex fragrance once fermented. The fresh essential oil has a certain bitterness that disappears after a maturation phase. That's why it's important to work with someone who has mastered the art of patchouli distillation – and we found these producers in Indonesia and Rwanda.

Origin: Indonesia, Rwanda, India, or Sri Lanka

Certification: Organic (AB)

Harvesting method: Hand-picked

Cultivation method: Cultivated, certified non-GMO

Distilled part: Leaves

Process: Steam distillation

Characteristics:

Appearance: Viscous liquid

Color: Pale yellow to brown

Scent: Woody, herbaceous, aromatic, spicy

Its fragrance harmonizes with: bergamot, sandalwood, cinnamon, cedar, lemon, frankincense, myrrh, and rose.