Reboot Coffeebar | Shashemane - 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.

Fabio Nelson / Finca Granito de Oro

Located at an altitude of 1,950 meters, surrounded by the magnificent mountains of Urrao, Finca Granito de Oro, which Fabio Nelson inherited from his father, is known for producing excellent coffee. With the promise that his father taught him that "the value of hard work is the golden grain (Granito de Oro)," Fabio continues to produce excellent coffee on his family's land. The farm mainly grows Chiroso varieties and is blessed with a rich natural environment where diverse wildlife lives. This coffee was selected as a finalist in Colombia's prestigious Land of Diversity competition for two consecutive years, and its high quality and the farm's efforts have been recognized.

Shashemane Village

Shashemane is an area located at a high altitude in the Sidamo region in southern Ethiopia. At an altitude of 2,000 to 2,100m, there is a large difference in temperature between day and night, providing ideal conditions for the coffee cherries to ripen slowly. This land has long been a place where natural cultivation by small-scale farmers has been popular, and it is one of the most valuable production areas, where diverse genetic lineages of Ethiopian native species (Heirloom) remain.

Carbonic Maceration 

Carbonic Maceration is a special refining technique that aims to control fermentation and deepen the flavour, and is an approach inspired by wine making. For this lot from the Shashemane region of Ethiopia, ripe cherries are selected and then placed in a sealed tank, where they are filled with carbon dioxide (CO₂) and fermented in an oxygen-free environment. In this sealed environment, anaerobic fermentation, which does not use oxygen, proceeds slowly. Compared to the normal natural process, fermentation takes longer, and in this lot it proceeds slowly over about 24 hours, which promotes chemical changes inside the cherries and forms a more complex and deep flavour.
The advantage of this method is that the aroma components are gradually transferred from the pulp to the seeds (coffee beans), suppressing fermentation odours and unpleasant flavours, while emphasizing fruity, sweet, and floral aromas such as esters and organic acids. The result is a highly transparent coffee that combines concentrated fruitiness like berries and tropical fruits with elegant floral aromas like jasmine and white grapes.
In addition, strict monitoring of temperature, time, sugar content, pH, etc. in the tank makes it possible to produce reproducible, high-quality lots. This lot of Shashemane is the result of the fusion of this precise process design and Ethiopia's traditional terroir, and is a cup that embodies an innovative and sophisticated taste.