Reboot Coffeebar | Chelbesa Anaerobic Natural - Ethiopia

Reboot Coffeebar is a specialty light roast coffee shop located in the Chuo Ginza shopping district of Takasaki City, Gunma Prefecture, Japan.

Reboot is run by our new friend Toshiki. It is here in his little cafe that his passion and dedication comes through with each bean roasted and served. We found him through our family in Japan.

Always in search of not only the best coffee in the world, but the most passion driven and dedicated individuals that continue to push this industry further and further with their hard work. 

The coffee is roasted and extracted under the theme of 'coffee as a luxury item' and is not bitter or smoky, allowing you to enjoy the fruity and wonderful flavor inherent to high-quality specialty coffee.

REBOOT

Takasaki Chuo Shopping Street, where Reboot Coffeebar is located, once flourished as the center of Takasaki.

However, although it is currently one of the prefecture's most lively entertainment districts at night, it is quiet during the day and is known as a shuttered district.

We hope that young people will once again gather in this shopping district and bring it back to life. 

With this in mind, we named our store REBOOT.

One of Japan's newest and most promising young roasters. Thank you Toshi-san.

Chelbesa Washing Station

This lot was produced at the Chelbesa Washing Station in the Gedeb region of Ethiopia. Located at an altitude of 2100 masl, it is in the center of Gedeb's largest coffee producing region. It is operated by SNAP Coffee, an exporter established in Addis Ababa in 2008, and owns washing stations in several regions, including Chelelektu Kochere. In each region, SNAP works with approximately 550 small-scale farmers to improve the quality of coffee while supporting producers. SNAP is also actively working to build a sustainable local community by providing stable refining technology for specialty coffee, introducing a waste recycling system for environmental protection, and developing infrastructure for small-scale farmers. 

Anaerobic Natural Process

This lot is a natural process coffee refined by anaerobic fermentation. First, ripe red cherries are picked and their sugar content is measured using a digital refractometer (Brix scale). Then, impurities and floaters (immature beans) are removed and the selected cherries are put into tanks. Anaerobic fermentation takes place in a sealed environment for 168 hours, bringing out the complexity and sweetness of the aroma. After fermentation is complete, the cherries are carefully dried in shaded drying beds for about 23 days. This delicate and laborious process creates a unique cup with clean acidity and rich flavour.