Coffee flower enfleurage

Coffee blossoms (Coffea arabica) this morning. I've heard coffee flower described as aromatically similar to jasmine and orange blossom, but I don't think they classify as homodors*. For one, the indoles are absent. Musk, yes, but an embryo with almost no sexual assets. I believe the corporate world would call this a "clean musk," platonic and vinyl. It smells like the grooves on a recently played LP. Over this I notice fruit, but you have to expel other flowers from your mind in order to sense them clearly: açaí (Euterpe oleracea) (berry chalk) and honeydew (Cucumis melo) (honeysuckle and cucumber - a fresh nectar). On top a pepper sneeze. Unlike citrus blossoms, coffee's flowers do not smell like their fruit.

     Each individual blossom is mildly scented, having nowhere near the olfactory power of a jasmine, orange, tuberose, or gardenia flower. This means that in order to get a saturated extraction, it requires many times the number of flowers. The technology I use is enfleurage, and my current infusion (about 60ml or 2 ounces of waxy fat) has been through 2, going on 3, flushes. In other words, hundreds, if not thousands, of coffee flowers. I care for five coffee plants of varying ages. Typically, a coffee plant does not begin to flower until it is at least 3 years old, and that's in ideal growing conditions. I try not to allow mine to produce coffee cherries because I use the plants for enfleurage.