GUATEMALA VIDES FAMILY | Specialty Coffee Roasted at Meron

GUATEMALA VIDES FAMILY

Explore the tasting notes of a single origin specialty coffee sourced from Guatemala freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

About the farm/farmer

Finca la Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Before that, the land was not used for coffee production. La Bolsa competed in the 2002 Cup of Excellence competition and placed second with a score of 94.98. La Bolsa is located between two mountains that provide a very stable and humid microclimate. This combined with limestone-rich soils gives the coffee a unique profile with increased body and malic and citrus acidity. The coffee is fermented between 18 and 24 hours, and then it is cleaned of mucilage, graded in channels and soaked overnight.

About the coffee

The lot called Piedra Azul is part of the production of the El Rincon farm, owned by the Vides family. The name comes from the blue rocks found in the river near the land where the coffee is grown. El Rincon is part of Finca la Bolsa.

This coffee is processed using the anaerobic washing method. Anaerobic or semi-anaerobic coffee is fermented with little or no oxygen. Both washed and natural batches use this processing method. Most commonly, coffee cherries (naturally processed or washed) are sealed in barrels or sealed bags for the fermentation period. The purpose of this processing method is to introduce new flavors that would not otherwise appear using “more orthodox” processing methods.

Take a look at the cup profile:

Country of origin: Guatemala

Farm/Farmer: Vides Family / Piedra Azul

Region: Huehuetenango

Varieties: Caturra, Bourbon

Elevation: 1,400 – 1,800 m

Proc. Method: Washed Anaerobic

Tasting notes: red apples, plums, cranberries, rose hips, toffee

Experience the amazing specialty coffee at home. Order your favorites online from our shop.

MERON x MERCEDES-BENZ VANS ROMANIA

We express diversity in every possible way, from the chosen origins, with their tasting notes, body and acidity, the baristas we work with, the partners we collaborate with, to the areas where we open new locations. For us, diversity translates into uniqueness. We want each coffee, each interaction, each experience in Meron to be unique to the consumer.

This is what we had in mind when we started the collaboration with Mercedes-Benz Vans Romania: the unique experience offered by an electric car. Moreover, during deliveries, our team has identified 4 qualities of the Mercedes-Benz eSprinter vehicle that we want to share with you.

1.High payload capacity 

We wish to bring the specialty coffee experience as close as possible to each and every community. For this reason, we are opening locations in the key points of Cluj, but also in the rest of the country. Opening a coffee shop requires considerable work: professional coffee equipment, furniture, design elements and details. All must be transported with care. The Mercedes-Benz eSprinter has a high payload capacity, making it ideal for delivery.

2. Efficiency

It is highly important for us to be efficient in our daily activities. We deliver freshly roasted coffee to all Meron locations weekly. Thanks to the Mercedes-Benz eSprinter, deliveries are made in one trip. Thus, the operational department managed to streamline the delivery aspects and save valuable time.

3. Modern design

Besides the specialty coffee that brings and keeps customers in Meron coffee shops, another element they appreciate is the ambience. Our personal touch is given by all of our people who stay behind the bar and brew our origins to perfection, the music we play and the design of the coffee shops. We place a high value on the visual appearance of our homes of coffee. In the same way, we value the design of our vehicles. The eSprinter won us over by combining efficiency and elegance, integrating a modern concept.

4. Sustainability

Everyday is about choices. Even if we don’t choose, we make a choice. From the sea of choices we make as a roastery and coffee shop, we do our best to make the right choices: for us, for the farmers, for the community, for nature. Everyday we choose to own our brand philosophy, to collaborate with traders who appreciate farmers correctly, to get involved in social activities, to selectively recycle. Choosing an electric vehicle is part of this circuit.

Our collaboration with Mercedes-Benz Vans Romania is beyond using the eSprinter, it is about sharing the same values and needs for efficiency, safety, durability and sustainability. 

Thanks to our partnership with Mercedes-Benz Vans Romania, we always arrive on time in a powerful, practical and sustainable way. For these reasons, we confidently recommend the Mercedes-Benz eSprinter for any business that needs to move quickly and sustainably in a hectic city. 

KENYA KAPKIYAI | Specialty Coffee Roasted at Meron

KENYA KAPKIYAI

Explore the tasting notes of a single origin specialty coffee sourced from Kenya freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

About the coffee and the farm/farmer

Located in the picturesque Nandi Hills (also known as the “home of champions”), the cooperative is perched atop one of the highest hills in the region. If you had visited the Kapkiyai Farmers’ Cooperative a few years ago, you would have noticed something striking: all 38 members were men. At that time, women existed on the “fringes” of the coffee industry in Kapkiyai. Although women played essential roles in coffee production, such as picking ripe cherries and carrying loads up the hills after harvest, it was men who owned the coffee trees, the decision-making process, and the profits from their production.

In 2010, Kapkiyai began receiving support from the Coffee Initiative, and the training in both agronomy and cooperative and watermill management focused on gender inclusion in the coffee industry. Over time, Kapkiyai management began to see the potential of including women within the cooperative. “Women are the ones who take care of the children. They are the ones who work on the farms. They are the ones who bring the coffee from the hills (to the cooperative for processing). It was time for them to get involved in sales,” said president David Saina.

Currently, 106 of the 398 members of the Kapkiyai Farmers Cooperative Society are women. The women also produced 55,000 kilograms of the total 200,114 cherries produced by Kapkiyai in 2015, a contribution that played an important role in helping the cooperative acquire an eco-pulper, a new cleaning machine that processes 1,500 kilograms of coffee cherries per hour. “Without women, we wouldn’t have this machine,” said President Saina.

Take a look at the cup profile:

Country of origin: Kenya

Farm/Farmer: Kapkiyai Farmers Cooperative

Region: Nandi, Rift Valley

Varieties: SL28, SL34, Ruiru 11, Batian, K7

Elevation: 2,000 – 2,030 m

Proc. Method: Washed

Tasting notes: tomato, gooseberry, white grapefruit, lime

Experience the amazing specialty coffee at home. Order your favorites online from our shop.

COLOMBIA DELAGUA | Specialty Coffee Roasted at Meron

COLOMBIA DELAGUA

Explore the tasting notes of a single origin specialty coffee sourced from Colombia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

The farm/farmer

The clean water that flows around them, there in the Sierra Nevada de Santa Marta, constantly reminds them of their mission. Protecting water systems is what motivates them to move forward in everything they do. Their processing methods are a direct reflection of their mission. By producing only naturally processed coffee and honey, they save approximately 880,294 liters of water each harvest.

About the coffee

Fermentation begins when the coffee cherries are bought from the partner farms, directly in tanks covered with 30 kg rollers. The tanks are then transported to the drying center, a process that takes about 25 hours. One-way valves allow oxygen to escape, creating an anaerobic environment that maintains an average temperature of 18° Celsius. This means that the pH level drops slowly, favoring the proliferation of lactic acids in the fermentation. All contribute greatly to the development of the juicy, fruity and exotic yet crisp profiles you can find in the cup. Sierra Nevada’s goal is to produce natural coffees that defy the perception that “natural is inherently funky.” The precise and controlled approach allows the clarity to be preserved in the coffees while innovating new and vibrant profiles. 

In the drying center, they have 52 raised beds, each 1.8 meters wide and 20 meters long. Forty beds are fully exposed to the sun and 12 beds are covered with 60% shade. The average coffee drying time is between 25 and 30 days. All coffee is naturally dried in sunlight. They sit for two days in beds fully exposed to the sun, then move to beds covered with polyethylene netting to extend the drying period to an average of 25 days.

Take a look at the cup profile:

Country of origin: Colombia

Farm/Farmer: John J Ayala / Palmarito

Region: La Sierra Nevada

Varieties: Castillo

Elevation: 1,400 m

Proc. Method: Natural Anaerobic

Tasting notes: floral, apricot, black cherry, red currant, maple

Experience the amazing specialty coffee at home. Order your favorites online from our shop.

BRAZILIA DATERRA SUMMER SOLSTICE | Specialty Coffee Roasted at Meron

BRAZILIA DATERRA SUMMER SOLSTICE

Explore the tasting notes of a single origin specialty coffee sourced from Brazil freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

The farm/farmer

Daterra, meaning “from the earth”, is a well-known producer and exporter of coffee from Brazil. Located in the Cerrado region, the farm benefits from the perfect growing conditions for Arabica, having a stable climate with dry-cold winters and hot-humid summers. Since 1976, Daterra has focused on premium coffees, combining sustainability with state-of-the-art technology. Sustainability is not their slogan, but more than that, it is a real commitment that Daterra has made themselves, they are the first farm supported by the rainforest alliance in Brazil. Basically, they are active leaders in the coffee industry due to sustainable practices and innovation.

About the coffee

Also known as “Cerrado natural”, this processing method refers to the fact that the coffee cherries are left on the trees for a longer time, thus ensuring the ripening and drying process of the cherries still attached to the branch. This technique is only possible if the weather is dry and stable during the harvest – more precisely, if this method of tree drying were applied in other regions, there would be problems: excessive moisture can lead to the development of different kinds of fungi or microorganisms. Thanks to the unique characteristics of the weather in the Cerrado, this method is possible – which is great, because it comes with equally good characteristics in the cup: natural coffees dried directly in the trees develop high body and an extra-intense sweetness.

Take a look at the cup profile:

Experience the amazing specialty coffee at home. Order your favorites online from our shop.

COLOMBIA JAIRO ARCILA | Specialty Coffee Roasted at Meron

COLOMBIA JAIRO ARCILA

Explore the tasting notes of a single origin specialty coffee sourced from Colombia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

The farm/farmer

This coffee was grown by Jairo Arcila at the Santa Monica farm, where the coffee cherries went through a dry anaerobic fermentation process for a period of 72 hours. Peaches and wine yeast were added during this fermentation. Afterwards, the cherries were pitted and dried on raised beds with peaches added, until the ideal amount of moisture was reached.

About the coffee

This microlot is 100% Castillo, being a variety developed by the Federación Nacional de Cafeteros. It is more productive than Caturra and more resistant to coffee leaf diseases.

Take a look at the cup profile:

Experience the amazing specialty coffee at home. Order your favorites online from our shop.

ETHIOPIA KEBELE | Specialty Coffee Roasted at Meron

ETHIOPIA KEBELE

Explore the tasting notes of a single origin specialty coffee sourced from Ethiopia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

The farm/farmer

Boledu, founded in 2018, means “source” in the local language and combines over 12 years of coffee experience from both Abyote Ageze and Mebrahtu Aynalem. “We produce and export quality coffees both natural and washed from our own washing stations located in Guji, Dimtu Hamblea, Yirgacheffe, Aricha and Gedeb area. We also have an agreement with those in Uraga and in Sidamo, we collect quality coffees from different small farmers”.

By understanding, Mebrahtu means that the coffee is sourced directly from the washing stations and not purchased from the Ethiopian Coffee Exchange (ECX).

About the coffee

“The farmers we work with have been with us for a very long time. Before harvesting, we train them and explain the coffee cherry collection standards and the prize that comes with it. We have a quality supervisor at the washing stations who is always looking to choose who brings good coffee and who doesn’t. Their job is very important! They know when someone is mixing unripe cherries with ripe ones. Up to 10% unripe is fine and we will sort them out at a later stage, but if the farmers bring more moreover, we know that we may not work with them until they agree to our standards.”

Take a look at the cup profile:

Experience the amazing specialty coffee at home. Order your favorites online from our shop.

ETHIOPIA HALO BERITI | Specialty Coffee Roasted at Meron

ETHIOPIA HALO BERITI

Explore the tasting notes of a single origin specialty coffee sourced from Ethiopia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

The farm/farmer

The Halo Beriti processing station offers floral, high acidity Yirgacheffe coffees, either washed or natural. In addition to running the washing station, Abeyot, the owner of the station, is a small coffee holder himself.

About the coffee

Halo Beriti coffee comes from the southern region of Ethiopia and contains one of the most famous coffee varieties from this area – Yirgacheffe.

Halo Beriti coffee is named after the area from which it is grown, an area that is home to Gedeo farmers who have been working the land for generations, growing various crops of vegetables, fruits and coffee, usually side by side in the same fields.

Take a look at the cup profile:

Experience the amazing specialty coffee at home. Order your favorites online from our shop.

Meron CBC

• Meron CBC

  Henri Barbusse, no. 44-46, Cluj-Napoca 400616

  Schedule

  Mon — Fri, 08:00 – 18:00

  Sat — Sun, 09:00 – 18:00

   

• View on map

BOLIVIA NICOLAS COLQUE | Specialty Coffee Roasted at Meron

BOLIVIA NICOLAS COLQUE

Explore the tasting notes of a single origin specialty coffee sourced from Bolvia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

The farm/farmer

In 1997, Nicolas Colque started growing rice and tomatoes. After earning some income, he bought small plots of land, determined to start a coffee business.

About the coffee

Its 7-hectare plantation located over 1400 meters above sea level is certified 100% organic and is located in the shade of indigenous trees such as laurels or cedars. The microlot obtained here is a mixture of Catuai and Caturra processed by the Honey method and dried on African beds in the sun.

Take a look at the cup profile:

Experience the amazing specialty coffee at home. Order your favorites online from our shop.

COSTA RICA FINCA SEBASTIAN | Specialty Coffee Roasted at Meron

COSTA RICA FINCA SEBASTIAN

Explore the tasting notes of a single origin specialty coffee sourced from Costa Rica freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

The farm/farmer

Fernando is an agronomic engineer and grows new F-1 hybrid coffee varieties. They were developed by recognized coffee research organizations around the world, including World Coffee Research, with the intention of enriching genetic diversity. These varieties are stronger against climate change and plant diseases compared to their local counterparts and have higher production yield.

Angie recently acquired her Q-grader certification. Her tasting skills and dedication lead to continuous improvement in the quality of the coffee they produce.

About the coffee

Located in the Llano Bonito of Naranjo, Costa Rica’s West Valley, the plantation is recognized for its specialty coffee production. It has 100% F1 Hybrid varieties, which have been developed through specific processes to bring out the natural flavors of the coffee. This origin has a medium-low acidity and a light roast.

Take a look at the cup profile:

Experience the amazing specialty coffee at home. Order your favorites online from our shop.

2022 Romanian National Latte Art & Cup Tasting Champions

It takes a lot of determination, discipline and constant training for this kind of competition and our colleagues definitely were above any expectation. Damian Narița proudly earned ”National Cup Tasting Champion” title and Cristi Oltean took home the ”National Latte Art Champion” entitling!

A big shout-out to Amy, Bobo, George, Moise for also participating, your evolution is outstanding!

Our team is an example of hardworking and excellence driven baristas and we are here to cheer them all the way! 👏🏻 We couldn’t be more proud, guys, you deserve it!

MERON, investitie de 120.000 euro in cafeneaua cu numarul 21

MERON, un brand de coffee shop-uri de specialitate, a deschis cea de-a 21-a unitate a rețelei, la Sibiu, în urma unei investiții în valoare de 120.000 de euro. Compania a încheiat anul 2021 cu o cifră de afaceri de peste 20 de milioane de lei și preconizează o creștere de 15% pentru anul 2022.

MERON, un business activ pe segmentul cafelei de specialitate înființat de Bogdan Ciocian la Cluj-Napoca, a deschis primul coffee shop din Sibiu, al 21-lea din țară.

Cu o investiție totală de peste 120.000 de euro, noua locație este situată în Piața Mare din Sibiu, fiind cel de-al doilea coffee shop deschis anul acesta, după cel din Bistrița.

Sibiul devine astfel al 10-lea oraș în care Meron e prezent cu o locație fizică. Noul coffee shop deschis la Sibiu are suprafață de 70 de metri pătrați și o capacitate de aproximativ 30 de persoane.

Pe lângă cafeaua cu care și-a obișnuit clienții, brandul clujean aduce la noua cafenea din Sibiu un meniu de brunch gătit la locație și cu patiserie in-house.

Cu o investiție inițială de 70.000 de euro acum șapte ani, compania MERON a încheiat anul 2021 cu o cifră de afaceri de peste 20 de milioane de lei și preconizează pentru anul 2022 o creștere de 15%.

Mai multe, aici.

LATTE ART THROWDOWN by MERON

EVENIMENT INCHEIAT!

GALERIE FOTO

Credit foto: @Clau Morar, Meron

—

09.09.2022   |   Meron Roastery, Horea st., no.5, Cluj-Napoca (incepand cu ora 16:00)

Regulament:

Regulamentul poate fi consultat aici: Regulament Latte Art Throwdown Meron

Premii:

Premii in bani, produse si servicii.

Premiul 1:
2000 de lei

BARISTA SPACE Hand Grinder HC1
BARISTA SPACE Wooden Distribution Tool 58.4mm
BARISTA SPACE Milk Jug Red 350ml
BARISTA SPACE Milk Jug Red 600ml
Bialetti – Moka Express 6tz Set Black + 2 Cups

Premiul 2:

BARISTA SPACE Milk Jug Red 350ml
BARISTA SPACE Milk Jug Red 600ml

Bialetti – Moka Express 3tz Set Black + 2 espresso cups and saucers

Premiul 3:
BARISTA SPACE Milk Jug Red 350ml
BARISTA SPACE Milk Jug Red 600ml

Bialetti French Press Smart 1l Black

Premii speciale:

card cadou 300 de lei Barshaker.ro

1 abonament hairstyling 1 luna (spalat, tuns, aranjat) Vodnar Beauty Lounge
1 abonament 18 GYM
1 termos

Sumar competitie:

Echipele trebuie constituite din perechi de câte două persoane, astfel încât, pentru a putea face parte din competiție trebuie să existe un număr par de participanți. Numar maxim de participanti: 32.

Pentru a forma echipele, numele competitorilor va fi tras la sorți la începutul competiției, iar câștigătorii fiecărei echipe vor concura între ei până la runda finala, când se va alege câștigătorul competitiei.

Ceștile în care se va turna vor fi de 200 ml (flat white), iar fiecărei turnări îi sunt alocate un slot de maxim 3 minute.

Runda 1:

• 32 participanți
• 16 echipe
• Patterns: ROATA patterns
• 16 câștigători

Runda 2:

• 16 participanți
• 8 echipe
• Patterns: ROATA patterns
• 8 câștigători

Runda 3:

• 8 participanți
• 4 echipe
• Patterns: ROATA patterns
• 4 câștigători

Runda 4:

•  4 participanți
• 2 echipe
• Patters: ROATA patterns
• 2 câștigători

Merge mai departe, primul la 2 victorii din fiecare echipa. 

FINALA:

• 2 participanți
• Patterns: ROATA patterns

Castiga competitia, primul concurent la 3 victorii din runda finala.

*pattern folosit de la runda 3 pana la final.

Jurati

Juriul este format dintr-un trio de campioni nationali la Latte Art:

Jurizare:

Băuturile vor fi jurizate în funcție de următoarele 4 criterii:

 – Echilibru și simetrie

Liniile de divizare sunt curate, uniforme și nu prezintă semne de ezitare.

Elementele individuale se completează unele pe celelalte și creează o armonie împreună.

 – Infuzia de culoare și definiție

Contrastul dintre albul cremei și culoarea închisă a cremei.

Intenția design-ului este clară și evidentă.

 – Folosirea spațiului din ceasca

Ceașca este umplută într-un mod plăcut și adecvat.

Design-ul nu este înghesuit în ceașcă și nu lasă senzația de gol sau neterminat.

Există o armonie între mărimea ceștii și mărimea design-lui.

 – Impresia generală

Farmecul estetic general.

Băutura nu conține urme de scurgere și ceașca este plină de lichid.

Din juriu fac parte trei arbitri. După ce cele două căni de cafea se vor afla pe masa juraților, se va număra până la 3, iar cei trei arbitri vor indica cu degetul cana câștigătoare.

Pentru pattern-ul freestyle, se va pune accent in jurizare pe complexitate, armonie in ceasca si originalitate.

Parteneri

Cod de conduită

Toți participanții, membrii jurilui, sponsorii și voluntarii Latte Art Throwdown by Meron trebuie să fie de acord cu următorul cod de conduită. Noi, în calitate de organizatori, vom aplica acest cod pe tot parcursul evenimentului. Ne așteptăm la cooperarea tuturor participanților pentru a asigura un mediu sigur pentru toată lumea.

Competitia Latte Art Throwdown by Meron este dedicată oferirii unei experiențe de competiție fără hărțuire pentru toată lumea, indiferent de sex, identitate și expresie de gen, vârstă, orientare sexuală, dizabilitate, aspect fizic, dimensiunea corpului, rasă, etnie, religie (sau lipsa acestora) sau alegeri tehnologice. Nu tolerăm hărțuirea sub nicio formă a participanților la concurs. Limbajul sexual și imaginile nu sunt adecvate pentru niciun loc de eveniment, inclusiv discuții, ateliere, petreceri, rețele sociale și alte medii online.

Participanții la eveniment care încalcă aceste reguli pot fi sancționați sau excluși din competiție fără rambursare, la discreția organizatorilor evenimentului.

Participanții cărora li s-a cerut să oprească orice comportament de hărțuire trebuie să se conformeze imediat.

Personalul competiției va fi bucuros să ajute participanții să contacteze organele locale de aplicare a legii.

Ne așteptăm ca participanții să respecte aceste reguli la eveniment și la evenimentele sociale legate de competiție.

Our hearts beat as one – Heartbeats Festival

It was an absolute joy to be the Official Coffee Partners for Heartbeats Festival in Cluj-Napoca! 

On the 15th and 16th of July, we attended Heartbeats, a one-of-a-kind musical experience that surrounded us with love, uncovering a deeper sense of belonging and everlasting sheer joy.We had the pleasure to listen to various national and international music artists: Jeremy Camp (SUA), Planet Shakers (Australia), Austin French (SUA), 4UBAND (Ucraina), Tabăra 477 (România), Sanctus Pro Deo (România) and so on. It’s wonderful to see how music can bring together such communities where everybody is having a nice time together, all of this while listening to their favourite music. 

Apart from attending music concerts, the people behind Heartbeats also hosted a special moment with John Maxwell, where we listened to his speech full of wisdom. His approach has inspired millions of people all over the globe, and his books have revolutionized the way managers understand how to lead their teams and achieve their maximum growth potential. It was a once-in-a-lifetime opportunity to support one of the most respected guest speakers and authors on this specific topic of personal development and leadership. 

We indeed were surrounded by love and we met a lot of young souls full of energy.

Heartbeats, thank you for having us! 

Ciao, World of Coffee Milan!

Since the early stages of Meron, we have been meticulously finding excellent origins, constantly learning, and creating a team that works day after day after day to bring only the finest of what specialty coffee has to offer. We indeed brought a small part of our own world to World Of Coffee in Milan from the 23rd to the 25th of June, so the days prior to this have been filled with meetings concerning origins selection, roasting, cupping, and brewing, packaging, and shipping. We’ve left Romania full of emotions since Cristi and Damian were about to represent Romania as “National Latte Art Champion” and “National Cup Tasting Champion” for this event. This type of competition requires a lot of dedication, discipline, and rigorous training, and our teammates definitely exceeded our expectations. We cheered for them through the competition and we are more than proud to have them on our team!

Calin, Bicu, Robert and Anastasia did an incredible job showing off their brewing skills on pour-over and espresso. Our amazing origins were definitely handled with care: 

Ethiopia Daye Bensa – natural anaerobic processing and tasting notes of white flowers, melon, green apple and honey;

Brazilia Fazenda Guariroba – double anaerobic fermentation with quince, cedar, white grapefruit, brown sugar tasting notes

Colombia Diego Samuel – a thermal shock fermentation with hibiscus, red plums, blood orange, nectarine and berry candy tasting notes;

Mexic Aldama –  honey processing method with cranberry, raisin, wine and maple syrup tasting notes.

Colombia El Obraje – a washed processing method with orange blossom, starfruits, tangerine, white chocolate and vanilla tasting notes

Colombia La Maria – anaerobic washed processing with red currant, clove, cocoa, caramel tasting notes.The pleasure was on us while hosting the Bar Takeovers with so many charismatic coffee experts from the industry. We had a great time with Luis from Finca Llamadas who poured over Finca Guacobia Pink Bourbon, a high quality micro lot from Finca Guacobia with a processing method of 400h low temperature anaerobic fermentation.  We had more takeover sessions with guests that amazed us with their coffees and knowledge: Coco from Lerida Coffee Estate, Wilford from Lamastus Family Estates, Jorje from Inmaculada Coffee Farms. All of them were simply amazing behind the bar, exchanging infos with our crew and having a great time!

From the first minute to the last, we brewed our greatest and most well-known origins. Milan fell in love with El Obraje, a washed Geisha from Colombia that we simply adore. Special thanks to everyone who stood behind the bar and brewed our origins to perfection.

We proudly represented the Romanian specialty coffee industry along with other industry mates and we enjoyed every second of it.

Until we meet again, we will

Keep Roasting light & staying bold.

PS: Many thanks to our partner ATP Group  for taking us there safely

Job Openings: #peopleofmeron not just a hashtag, but a whole mood

#PeopleOfMeron – not just a hashtag, but a whole mood. We are looking for new people adjust the mood in our crew:

Barista (Cluj-Napoca, Bucuresti, Oradea, Zalau, Târgu Mureș)

Chef (Cluj-Napoca, Bucuresti, Oradea, Brasov)

Apply for one of the positions by sending your CV along with the position you want via email to hr@meron.coffee.

Bonjour, nos amis! – Paris Cafe Festival 2022

This year’s edition of Paris Cafe Festival was held between 14th-16th of May 2022 at Centquatre and we were completely impressed by its intimacy and energy. We brought our most exquisite origins to display and looked forward with excitement to what was about to come.

CURS CUSTOMER SERVICE

Cui se adreseaza?

Acest workshop se adresează tuturor baristilor/managerilor care doresc să-și dezvolte intr-o maniera interactivă skill-urile sociale implicate in viața de zi cu zi a acestui job, si chiar in afara lui.

Puncte cheie:
– Importanta profesionalismului în cariera de barista.
– Cum sa iti cunosti si sa-ti intelegi clientul.
– Cum sa oferim o experiență folosindu-ne de o “ceașcă”
– Cei mai importanți piloni pentru crearea unei comunități intr-o locație.

Scopul cursului este familiarizarea participanților cu metodele prin care putem intelege nevoile clienților, relevanta lor, crearea și dezvoltarea unei comunități sănătoase și sustenabile, oferirea de experiențe memorabile, înțelegerea și fidelizarea acestora.

Trainer: Calin Dobre

MERON X MERCEDES BENZ by ATP Motors

Every delivery is important, so we do our best to be on time every single day. Thanks to Mercedes Benz by ATP Motors, now we can do this in a powerful and stylish way.

The new Mercedes Benz Citan is a versatile commercial car, which helps you drive relaxed in the city’s chaos and always arrive on time. You will be impressed by its efficiency, safety, durability and sustenablity. This car definitely set new standards when it comes to quality at every work place.

Mercedes Benz by ATP Motors is here to answer any questions you might have and to recommend the best car option for your needs. Meanwhile, we’ll make sure to bring your orders as quickly as possible!