Bucharest Coffee Festival 2025
18/03/2025
First Coffee Festival of the Year in Romania?
Checked.
If you’ve made it this far, it probably means we crossed paths at Bucharest Coffee Festival 2025.
Our minds are still spinning from everything we experienced last weekend.
Sunday, the final day of the festival, hit different. The energy, the nerves, the crowd, the passion — all eyes (and hearts) were on Cristi and Dan as they stepped into the finals of the Barista and Latte Art Championships.
And then… it happened. Cristi took the win.
He’s now officially Romania’s Barista Champion 2025, and this October, he’ll represent both Meron and Romania at the World Barista Championship in Milan. Goosebumps? Yeah, us too.
Massive shoutout to Dan, who competed in his first-ever Latte Art Championship. He poured with focus, creativity, and heart — and we couldn’t be prouder. This is just the beginning for him.
We’re incredibly grateful to be part of their journey.
But there’s no time to slow down — next stop: COFFEEAST.
Bucharest, we’re back this week. Filter bar only.
___
The coffees we had on the bar:
1. Colombia Rodrigo Sanchez | Bourbon Sidra | Washed
Colombia Rodrigo Sanchez is a coffee from the Huila region of Colombia, grown at 1730 meters altitude by Rodrigo Sanchez on the La Loma farm. Bourbon Sidra beans are processed by cold washing.
Tasting Notes: violets, blackberries, grapes and aromatic herbs
2. Ethiopia Bombe | Heirloom | Natural Anaerobic
Ethiopia Bombe is a coffee from the Bensa District, Sidama region, Ethiopia, grown at altitudes of 2300-2400m. The beans are processed at the Bombe Washing Station by DWD using the Natural Anaerobic method.
This coffee comes from the Heirloom variety and features flavor notes of plum, raisin, cherry tart, mandarin, and black tea.
3. Burundi Bumba | Bourbon | Anaerobic Honey
Burundi Bumba is a coffee from the Kayanza province, Burundi, processed at the Ninga Washing Station. The beans come from the Bourbon variety and are processed using the Anaerobic Honey method.
Tasting notes include plum jam, dried apricots, Oolong tea, and mandarin acidity.
4. Rwanda Muhororo | Red Bourbon | Anaerobic Natural
Rwanda Muhororo is a coffee from Rwanda’s Western Province, processed at the Muhororo Washing Station. The beans come from the Red Bourbon variety and are processed using the Anaerobic Natural method. Tasting notes include sour cherry, stone fruits, dark chocolate, and grapefruit.
5. Colombia Buenos Aires Sidra | Bourbon Sidra | Washed
Colombia Buenos Aires Sidra is a coffee from the Huila region, Colombia, grown at an altitude of 1680m. The beans come from the Buenos Aires farm, managed by Jonathan Delgado, and belong to the Bourbon Sidra variety.
The coffee is processed using the Washed method, highlighting tasting notes of jasmine, peach, plum, sage, and orange.
6. Brazilia Guariroba Gesha | Gesha | Natural
Brazil Guariroba Gesha is a coffee from the Santo Antonio de Amparo, Vale das Vertentes region of Brazil, grown at an altitude of 1100 msl at Fazenda Guariroba. The beans come from the Gesha variety and are naturally processed.
Tasting notes include lemongrass, lemon candy, herbal, and eucalyptus.
7. Colombia Inmaculada Fellow Farms | Gesha | Natural
Brazil Guariroba Gesha is a coffee from the Santo Antonio de Amparo, Vale das Vertentes region of Brazil, grown at an altitude of 1100 msl at Fazenda Guariroba. The beans come from the Gesha variety and are naturally processed.
Tasting notes include lemongrass, lemon candy, herbal, and eucalyptus.
8. Colombia La Divisa | Gesha | Naturală + Citrice
Colombia La Divisa is a coffee from the Circasia, Quindio region of Colombia, produced at the La Divisa farm by Sebastian Gomez. The beans come from the Gesha variety and are processed naturally, with the addition of wild citrus. Tasting notes include raspberry jam, tropical fruits, sage, and candied cherries. This coffee is recommended for filter preparation, due to its complexity.
9. Colombia Luz Helena Salazar