Reboot Coffeebar | La Piragua Cinnamon - Colombia

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 good 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.

Finca La Piragua

Finca La Piragua is a family-run farm led by Alexander Vargas, located at an altitude of approximately 1,870m in Palestina, Huila, southern Colombia. The mountainous environment, with its large temperature differences between day and night, supports the development of sugar and acidity in the coffee cherries, creating the foundation for complex flavors during the fermentation process. In recent years, the company has been experimenting with various fermentation processes, and its products have been increasingly popular with domestic and international roasters.

Anaerobic Washed 60h with Cinnamon

Fully ripe coffee cherries are placed in fermentation tanks and undergo anaerobic fermentation with cinnamon for approximately 60 hours. In an anaerobic environment, lactic acid bacteria and yeast-based fermentation takes place, facilitating the development of fruit-derived aroma compounds. During fermentation, CO₂ generated in a sealed environment increases the permeability of the cell walls, allowing the cinnamon aroma to remain. This batch, which has undergone proper fermentation management, offers a harmonious blend of sweetness reminiscent of apple pie, baked goods, and spices such as cinnamon, and the fruitiness of high-quality specialty coffee.

Screams Christmas