Reboot Coffeebar | Milan Nitro Wash - 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 Milan

Located in Risaralda, Colombia, Finca Milan is famous for its innovative refining methods, including the culturing process. The farm is conducting scientific research on the fermentation process in cooperation with universities and research institutes, and aims to further improve quality by analyzing the function of microorganisms and yeasts in detail and creating optimal fermentation conditions suitable for the environment. As a result, Milan's coffee beans are used on international stages such as the World Barista Championships and are highly acclaimed.

Nitro Wash

In this refining process, first, fully ripe coffee cherries are carefully selected by hand and the pulp is removed. Then, yeast and water are added to a sealed tank, nitrogen is filled, and fermentation is carried out for about 4 days. In order to produce a stable flavour, oxygen is eliminated as much as possible to prevent and control excessive and abnormal fermentation. After fermentation is complete, the coffee beans are washed with water and slowly dried naturally for about 20 to 30 days to bring out a clearer flavour and sweetness. These processes produce a coffee that is juicy and sweet, reminiscent of melon or watermelon, and has a smooth mouthfeel.