The baker we talked to this time is Leaves from Tokyo, Japan, and we all know that Leaves means leaf in English, and the leaves fall from the branches of the trees and fall to the ground, opening a new mission to nourish new leaves with nutrients. Maybe this is the constant development and change of life, so it also means that this café is constantly trying new things and constantly moving forward.
In fact, many well-known roasters are working hard to gradually transform from local roasteries to global coffee brands, and Leaves certainly hopes that he is such a development route. Leaves's founder Yasuo Ishii, I checked some relevant information and the brand's official website, found that he was once a professional boxer, see a lot of cross-border "halfway out" engaged in the coffee industry people, but before this is a boxer, this is the first time. It is reported that although Ishii Yasuo is a professional boxer, he has more than 20 years of experience in the catering industry, and he has served as a restaurant manager and consultant. It wasn't until 2010 that a turning point took place when a friend of Yasuo Ishii gave him a bag of coffee beans, which opened the door to his coffee world, and he fell in love with coffee and began to study coffee roasting, leaving the café in Tokyo in 2016.
I think what really made Leaves start to enter the public eye is because he won the third place in the 2019 Japan National Baked Bean Competition, usually these people with honorary aura will start to move towards the development direction of globalization with time, in fact, the entire coffee circle is not very large in the global scope, and the leaders of the third wave are also seeking to take root and find their own market share in the competition.
I am a "taste of the taste" people, as long as I and the way to touch the purchase of specialty coffee roasters out of the beans, I will continue to buy to taste, and talk to everyone about my feelings. In fact, the flavor is always personal, but also because of different baking batches to produce different flavor feelings, to some extent for the stability of baking is also a high-quality baker's hard power embodiment, so in the past those I liked the baker, will also come to the last "repurchase" from time to time, such as Japan's glitch is my inner closed eye to buy the brand, and the Japanese Apollon's Gold introduced to you before is also very good.
This is the first time I bought Leaves' beans, their bean packaging is still quite simple, decent inner film paper bag packaging, after opening you can smell the faint aroma of small white flowers of the beans, very elegant breath. The overall baking color of the beans is still relatively uniform, and the state of the beans is relatively full, and there are no blemishes.
This GUJI is a local coffee grown at an altitude of between 1900 and 2200 meters, using traditional water-washed fermentation treatment, which is also a local G1 grade high-quality native bean species. After the beans are harvested after 24-36 hours of fermentation, and then washed, and then into the 12-15 days of drying treatment, we all know that the characteristics of washed beans are used for a relatively clean flavor taste, so it is also more looking forward to the flavor of this bean after brewing.
After the beans are ground, the aroma I personally feel is general, it is still a faint floral fragrance, but there is a little more fruity sweet smell, the biggest feeling after grinding is that the silver skin is a lot. After the beginning of the steaming, the flavor gradually has the characteristics of washed beans, and the fresh lemon-like sour aroma continues to be accompanied by a faint sweet aroma. In fact, washed beans, I personally think the bright acid is quite prominent, this bean likes to use 88 ° C hot water to brew, it is not recommended that you use water with too high a temperature. After brewing, slightly cooling a little and then entering, I feel a very fresh and elegant floral fragrance and a relatively bright tomato-like sourness, the second half of the sweetness is quite full, this is the most exquisite part of this bean, will be more than the other Ethiopian washed beans I have drunk before, more lasting and long back sweet.
Washed beans are clean and clear, so that every bite can copy the same level of flavor change, the first half of the fruit acid and the middle and rear section of the honey sweetness, the flavor progression process before and after is that every bite can be felt, and the cooking method is also more compatible, there is a can be used to make cold extract yo, there will be a feeling of fruit tea.