Citrus

Calabrian lemon smells like sunshine captured in a bottle. Imagine biting into a just-picked lemon from a Mediterranean grove—bright, juicy, and intensely zesty—but with an unexpected warmth underneath. Unlike the sharp, almost medicinal bite of other lemons, Calabrian lemon carries honeyed, almost floral undertones with subtle hints of petrichor and earthy minerals. It's crisp without being harsh, reminiscent of fresh lemon zest combined with a whisper of candied peel and warm stone.

Citrus

Calamondin smells like a brighter, sharper cousin of mandarin—imagine biting into a small, intensely acidic citrus fruit on a humid tropical morning. There's a piercing green-orange zestiness, almost lime-like in its tartness, but with creamy, waxy undertones reminiscent of bitter orange peel. It's less sweet than orange and more austere than lemon; imagine the puckering brightness of seville orange crossed with the green, slightly herbaceous snap of unripe citrus. The aroma is simultaneously juicy and dry, with a faint floral whisper.