Reboot Coffeebar | La Experimental / Erika Yaguara - 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 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.

Finca La Experimental / Erika Yaguara

La Experimental is a farm run by Erika Yaguala in Planadas, in the southern part of Tolima Department, Colombia. Planadas, once the center of civil conflict, is now undergoing regional revitalization through coffee production and is attracting attention as a producer of high-quality specialty coffee.

Multi Stage Anaerobic Honey

This lot employs the Multi-stage Anaerobic Honey Process, which combines multiple stages of anaerobic fermentation.

First, the coffee cherries undergo long-term anaerobic fermentation to create a complexity and body reminiscent of wine. After pulping, secondary fermentation brings out vibrant acidity and sweetness. Finally, it is slowly dried at a low temperature for about 180 hours, preserving its delicate aroma and texture.

From the intense fruitiness of strawberries and dried figs to the brightness of tropical fruits, this lot allows you to fully enjoy the best of Red Bourbon with its rich sweetness and texture reminiscent of milk chocolate and maple syrup that lingers for a long time.