Reboot Coffeebar | La Palma Y El Tucan SL28



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.


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. 

La Palma Y El Tucan

Located in the province of Cundinamarca in Colombia, the farm, which means 'coconut' and 'toucan,' was founded in 2011 by Felipe Sardi and Elisa Madrigan. 

The farm started with 18 hectares and just one year later, in 2012, they opened a state-of-the-art coffee processing plant (wet mill) and laboratory, from which their technological capabilities have steadily increased. In 2016, the coffee sold for the highest price ever in Colombia and was praised within the industry for its superior quality and productivity.

Today, La Palma Y El Tucan farm collaborates with more than 100 farmers in the region and uses advanced technology to improve production efficiency and coffee quality. The results are notable at the World Barista Championships, and the farm has become a wonderful farm that is attracting attention from coffee professionals around the world. 


The bio-innovation process consists of stick-shaped charcoal and coffee cherries that have been attached with microorganisms from the farm, placed in a clay pot, covered with a lid, and buried in soil for a long period of anaerobic fermentation until lactic acid fermentation begins. By relying on the natural forces of microorganisms and charcoal within the farm, a delicate and complex flavour is created, and the residue after fermentation can also be used as compost, contributing to a sustainable production cycle. 


Welcome not only to KNIFE, but to Canada, one of Japan's newest and most promising young roasters. Thank you Toshi-san.

Please note that this gorgeous variety is sold in 100 gram bags. Savour every last sip.



Producer Felipe Sardi / La Palma y El Tucan
Region Zipacon, Cundinamarca, Colombia
Process Bio Innovation Natural
Variety  SL28
Altitude 1800 masl
Weight 100g
Level  Light
Impressions  Acerola, Red currant, Lactic acidity, Sweet, Juicy
Brew Method  Filter, Espresso
Roast Date March 23, 2024


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