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COLOMBIA EL VERGEL STRABERRY | Specialty Coffee Roasted at Meron

COLOMBIA EL VERGEL STRAWBERRY

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.

About the coffee

This coffees are processed with a pre fermentation of 24 hours in plastic bag, followed by 24 hours in cherry aerobically to be then depulped and ferment with fruits that have been dehydrated and grounded to have a higher concentration of flavours during 5 days anaerobically, and dried for 10 days mechanically with a stall of 5 days to promote a higher retention of flavours.

 

Take a look at the cup profile:

Country of origin: Colombia

Farmer/Farm: Elias & Shady Bayter/El Vergel

Region: Tolima

Varieties: Mixed

Elevation: 1400-1600m

Proc. Method: Natural Anaerobic / Double Fermentation + Strawberry

Tasting notes: Strawberry, Cherry, Pomegranate, Guava

 

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

COLOMBIA LAS MARGARITAS | Specialty Coffee Roasted at Meron

COLOMBIA LAS MARGARITAS

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

Pitalito is a Colombian municipality located in the southeast of the department of Huila. It lies on the Magdalena valley and on the vertex formed by the central and eastern Cordilleras. In this municipality coffee production is carried out by approximately 18,000 families that derive their livelihood and income from this agricultural activity. 

About the coffee

For this natural process, the cherries harvested are manually selected, only ripe berries, and oxidized for 18 hours at an average ambient temperature of 25°C. Anaerobic fermentation in bags or barrels for 70 hours. At an average temperature of 16 and 18°C. The coffee is transferred to tanks for 28 hours of oxidation, allowing it to reach a maximum temperature of 42°C. 

The cherry coffee is taken to 50 kg bags to initiate an anaerobic fermentation for 30 hours at an average temperature of 16 and 20°C (64 and 68°F). The coffee is transferred to tanks immersed in water at 45°C, adding leachate from the previous harvest and recirculating the leachate for 18 hours. Drying begins in canopies at a maximum temperature of 32°C. The drying process is interrupted at 18% humidity and the coffee is transferred to black bags in a cellar without light and left to rest for 60 hours before continuing with the drying process until 11% humidity of the kernels is obtained.

 

Take a look at the cup profile:

Country of origin: Colombia

Farm/Farmer: Margaritas

Region: Pitalito, Huila

Varieties: Red Boourbon

Elevation: 1780m

Proc. Method: Natural Anaerobic

Tasting notes: Violetes, Blackberry, Banana, Mango, Pineapple

 

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

COLOMBIA BUENOS AIRES | 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

Pitalito is a Colombian municipality located in the southeast of the department of Huila. It lies on the Magdalena valley and on the vertex formed by the central and eastern Cordilleras. In this municipality coffee production is carried out by approximately 18,000 families that derive their livelihood and income from this agricultural activity.

 

About the coffee

The process of natural bourbon cider begins with a harvest at optimum maturity with brix degrees ranging between 24 and 26 degrees, we proceed to choose the cherry to separate the grains pinto and defective, the coffee is introduced in plastic tanks to make an oxidation (48 hours).

It continues with a balseo (to separate vain grains and impurities) and with this to lower the temperature of the mass. A thermal shock is made at a temperature of 50°C and it is introduced in sealed plastic baskets to initiate the anaerobic fermentation.

After this process, the cherries were taken to mechanical drying to dehydrate as much water as possible (approximately 12 hours) and then to solar drying (approximately 15 days), culminating these processes in which we reviewed the physical and sensory quality.

 

 

Take a look at the cup profile:

Country of origin: Colombia

Farm/Farmer: Buenos Aires

Region: Pitalito, Huila

Varieties: Sidra

Elevation: 1800m

Proc. Method: Natural

Tasting notes: Honeysuckle, Passion Fruit, Melon, Tangerine Orange, Nectarine

 

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

“Reality, Merely an Illusion”, Sebastian Nasta

The art exhibition “Reality, Merely an Illusion”, signed by Sebastian Nasta, features 11 captivating art pieces. These pieces offer a glimpse into the artist’s unique vision, ranging from human portraits to natural elements and complex compositions. Nasta encourages viewers to explore beyond the surface and discover the hidden intricacies.

Curated by Crina Ciocian, this exhibition is open for visitation from September 8th to October 3rd at Meron Horea, 5 Horea Street, Cluj-Napoca.

 

Born in Transylvania and a graduate of the University of Art and Design in Cluj-Napoca, Sebastian Nasta has developed his artistic style through hyperrealism, a technique known for its precision in reproducing details. He’s drawn to hyperrealism for its ability to skillfully exaggerate and highlight often-overlooked aspects

 

Meron Budapest

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.

 

About the farm/farmer

Located in Llano Bonito of Naranjo, the farm has been recognized for its Specialty Coffee Production. The plantation has 100% F1 Hybrid variety plants, which has allowed to develop specific processes during the drying period in order to maximise the natural flavours of the bean.​

 

About the coffee

The Excelencia Varietal is a crossbreed between Caturra and Ethiopian landrace. It has very good cup quality at elevations above 1300 meters and is well-adapted to agroforestry conditions.

F1 Hybrid varieties are created by crossing genetically distinct parents (for example, a wild Ethiopian variety x Caturra). The offspring of the cross are first-generation (F1) hybrids. F1 Hybrids are notable because they tend to:

  1. Have significantly higher production than non-hybrids.
  2. Maintain high cup quality ideal for the specialty coffee market.
  3. Are disease resistant (need significantly less agrochemicals)

F-1 hybrids are the hope for a sustainable future in the coffee industry!

 

 

Take a look at the cup profile:

Country of origin: Costa Rica

Farm/Farmer: Finca Sebastian/Fernando & Angie

Region: Llano Bonito of Naranjo

Varieties: Excelencia | F-1 Hybrid

Elevation: 1800 m

Proc. Method: Natural

Tasting notes: Dark Cherry, Red Plums, Rose Wine, Tropical Fruits, Apricot Jam

 

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

COLOMBIA LUIS VALDEZ| Specialty Coffee Roasted at Meron

COLOMBIA LUIS VALDEZ

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.

 

About the farm/farmer

Finca La Cristalina is located in the area of Bajo Espanol in Chinchina, Caldas. This farm has been part of the Valdez family for three generations with Luiz ‘s grandparents being the first owners. Luiz took control of the 21 ha farm in 1999 buying it from his father and uncles.

 

About the coffee

There are about 142000 trees on the farm and these are caturra, castillo, colombia and pink bourbon. Recently Luiz had been experimenting with processing and had started to produce natural coffees on the farm.

They use a Brix meter to make sure the sugar content of the cherry is high enough for the natural process. The cherry is washed and floated to remove any immature beans. This lot is made up of pink bourbon & caturra coffees that have been selected to make this lot.

They then fermented the coffee as cherry in a barrel for 12 -15 hours overnight. After this the cherry is then placed on raised beds and dried for 30 – 35 days turning regularly and maintaining a temperature below 40 degrees.

 

 

Take a look at the cup profile:

Country of origin: Colombia

roastiFarm/Farmer: La Cristalina

Region: Caldas

Varieties: Pink Bourbon & Caturra

Elevation: 1500 m

Proc. Method: Natural

Tasting notes: Forest Berries, Melon, Peach, Honey

 

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

LATTE ART THROWDOWN by MERON

Pe 25 august 2023 (incepand cu ora 18:00) are loc o nouă ediție a Competiției Latte Art Throwdown.

Latte art-ul a devenit extrem de popular în coffee shopurile de specialitate. Mai mult decât atât, este o formă de comunicare și de exprimare a cretivității baristilor. Acesta (latte art-ul) nu numai că îmbunătățește experiența vizuală a băuturii din ceașcă, dar și arată abilitățile și pasiunea baristilor pentru arta cafelei de specialitate.

Latte art-ul necesită multă practică și răbdare pentru a obține rezultatele dorite. În funcție de experiență, dar și îndemânare, un barista poate petrece mult timp perfecționând tehnica de turnare și învățând să manipuleze laptele și espresso-ul pentru a crea modelele dorite. Cu toate acestea, satisfacția de a vedea un model reușit pe o ceașcă de cafea merită efortul depus.

 

25.08.2023   |   Meron Lab, str. Horea, nr.5, Cluj-Napoca, ora 18:00

 

Regulament:

Regulamentul poate fi consultat aici: Regulament Latte Art Throwdown Meron

 

Sumar competiție:

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.

Numărul maxim de participanți: 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 finală, când se va alege câștigătorul competiției.

Ceștile în care se va turna vor fi de 300 ml (latte), iar fiecărei turnări îi sunt alocate un slot de maximum 3 minute.

 

Inscriere participanti:

 

Taxa de înscriere:  70 de lei/competitor

Achită taxa aici.

 

Premii:

Premiul 1:

Trofeul Latte Art Throwdown by Meron
2000 lei 

Premiul 2:

500 lei

Premiul 3:

300 lei

Premiul 4:

200 lei

 

Alte premii în produse și servicii:

Coffee Desk

Bialetti French Press Preziosa 1000 ml 

Bialetti French Press Preziosa 350 ml 

Bialetti kawiarka Moka Express 3tz 90th anniversary

3 abonamente sala 18 GYM

2 vouchere Vodnar Beauty Lounge

Se vor anunța în curând!

 

Jurați

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

Michalis Karagiannis 

Paul Ungureanu

Cristi Oltean

 

Parteneri

 

 

















 

Runda 1:

 

Runda 2:

 

Runda 3:

 

Runda 4:

Primul competitor care are două victorii din fiecare echipă va merge în finală.

FINALA:

 

Câștigătorul Competiției Latte Art Trowdown este primul concurent care acumulează 3 victorii în runda finală.

 

 

 

 

Jurizare:

Băuturile vor fi jurizate în funcție 4 criterii:

1.Echilibru și simetrie

 2.Infuzia de culoare și definiție

3.Folosirea spațiului din ceasca

4.Impresia generală

 

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

Pentru jurizarea pattern-ului freestyle se va pune accent pe complexitate, armonie în ceașcă și originalitate.

 

Cod de conduită

  1. Toți participanții, membrii juriului, sponsorii și voluntarii Latte Art Throwdown by Meron agreează 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.

      2. Competiția Latte Art Throwdown by Meron are ca scop oferirea unei experiențe corecte și echitabile pentru fiecare participant, fără hărțuire, indiferent de sex, identitate și expresie de gen, vârstă, orientare sexuală, dizabilități, aspect fizic, dimensiunea corpului, rasă, etnie, religie (sau lipsa acestora) sau alegeri tehnologice. Nu tolerăm hărțuirea participanților sub nicio formă. Limbajul și imaginile sexuale nu sunt adecvate și nici permise atât în cadrul evenimentului, cât și alte discuții, ateliere, petreceri, rețele sociale și alte medii online.

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

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

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

      6. Ne așteptăm ca participanții să respecte aceste reguli în cadrul competiției, dar și la evenimentele sociale legate de competiție.

 


 

EDITIA 2022 IN IMAGINI:

GALERIE FOTO

Credit foto: @Clau Morar, Meron

Bucharest Coffee Festival 2023

From May 12-14, we were present at the Bucharest Coffee Festival. This year was truly special for us for two reasons. Firstly, we participated as exhibitors, and prepared both brewed coffee and espresso, as well as milk coffees. Secondly, the entire team present at the festival participated in one of the two national competitions: Latte Art National Championship and Cup Tasters National Championship. Let’s take them one by one:

Exhibitors

During the 3-day festival, we selected 5 origins to delight the coffee community with.

For brew:

For espresso and milk:

 

 

Competitions

Being part of the specialty coffee industry offers many opportunities. Each barista who is passionate about this industry can constantly evolve. We are thrilled that this year, colleagues from many of our coffee shops dedicated their time, practiced regularly, and took the plunge to participate in the two national competitions.

Thus, for the National Cuptaster Championship, we had on stage for the first time:

Catalina from Meron Platinia (Cluj-Napoca), our colleague for 1 year and 4 months, level 3 barista;
Tia from Meron Central (Cluj-Napoca), our colleague for 1 year and 2 months, level 3 barista;
Li from Meron Roastery (Cluj-Napoca), our colleague for 1 and a half year, from the production team;
Robert from Meron Iulius (Cluj-Napoca), our colleague for 9 months, level 2 barista;
Cristi, trainer (Cluj-Napoca), our colleague for 5 years.

 

 

For the Latte Art National Championship, we had on stage:

Ema, our colleague for 1 year and 2 months, level 3 barista;
Bogdan, our colleague for 10 months, level 2 barista;
Cristi, last year’s National Champion at the National Latte Art Championship.

 

 

Two competitions, one winner

Both competitions were won by our colleague, Cristi Oltean. He has demonstrated the power of self-confidence, effort, hard work, and practice, but more importantly, the power that passion holds when it comes to perseverance and the final result.

By winning these two titles, Cristi will participate in the World Cup Tasters Championship in Athens this June and at World Latte Art Championship in Taipei in November.

 

We are very grateful for this year’s @bucharestcoffeefestival.

Next stop: WOC Athens. Until then, we will keep roasting light & staying bold.

 

PS: Here you can watch some captured moments from the festival! 

THE AMSTERDAM COFFEE FESTIVAL 2023

If we had to choose just one reason why we love what we do and the industry we work in, it would be very difficult. Farm trips, finding excellent origins, cupping sessions, competitions, we do them all with great passion. However, coffee festivals have a special place in our hearts. Milan, Paris, London and now Amsterdam.

 

We came back from the Amsterdam Coffee Festival, which was held from March 30th to April 1st, grateful and energized for the next projects and festivals. Since we loved it so much, we couldn’t not share our experience at The Roasters Village at the Amsterdam Coffee Festival.

 

 

We were delighted to meet people who understand, appreciate and respect the passion for coffee. All the visitors who came to our booth were curious, excited and showed a real interest in tasting our carefully selected origins. Moreover, they were interested in us telling them all about the farms and farmers from which the coffees come from.

 

We brewed side by side with renowned roasters, with whom we discussed the culture of specialty coffee. We really felt what it means to have a community that shares your values, philosophy and passion. It was a wonderful opportunity to feel the pulse of the industry and connect with industry experts.

 

Cătălina, Alex and Cristi did an incredible job showing off their brewing skills on pour-over and espresso. Our amazing origins were definitely handled with care and appreciated by every visitor at our stand: 

Colombia Aroma Nativo Geisha – lactic fermentation with honeysuckle, tropical fruits, peach, honey;

Brazil Vinhal Cafes – triple fermentation and tasting notes of violets, fanta, red grapes, starfruit;

Yemen Bani Al Areef carbonic maceration with rose wine, raspberry, apricots, dates and floral tasting notes;

Colombia Granja Paraiso 92 –  thermal shock processing and tasting notes of lemongrass, lavender, tea-rose, mango, tangerine;

Panama Abu Coffee Estate – anaerobic natural processing and tasting notes of cherry, hibiscus, nectarine, rose wine;

Colombia Delagua – anaerobic natural processing and tasting notes of black cherry, rum, toffee, hazelnuts;

Colombia La Abuela – washed coffee with blossom, roses, raspberry, hibiscus, tropical fruits. 

Ethiopia Kebele – natural anaerobic with jasmine, banana, mango, apricot, cocoa butter.

The absolute stars of the festival were Yemen, Colombia Paraiso and Colombia La Abuela, coffees that sold out in the first hours of the festival.

Within each festival, it is an honor for us to represent the Romanian specialty coffee industry. Until the next festival (which is very close), we will keep roasting light & staying bold.

Here you can watch some captured moments from the festival!

KENYA KIRI AA | Specialty Coffee Roasted at Meron

KENYA KIRI AA

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 farm/farmer

Kariaini washing station was started in 1954 at Mukure location in Kirinyaga County. It belongs to Mwirua FCS which serves other eight 

factories like Mitondo, Getuya, Gathambi among others. John Kinyua is the washing station manager.

 

About the coffee

After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet 

processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper 

with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, 

the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables.

 

Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.

 

Take a look at the cup profile:

Country of origin: Kenya

Farm/Farmer: Kariani Washing Station

Region: Kirinyaga

Varieties: Ruiru 11, SL28, SL34, Batian

Elevation: 1600 m

Proc. Method: Washed

Tasting notes: Green Tea, Fennel, Green Grapes, Grapefruit

 

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

Latte Art Workshop for home baristas

This workshop gives us the opportunity to learn how to make a balanced and appealing coffee at home, like the one in the coffee shops.

 

The workshop includes a theoretical part in which we will learn:

– introductory knowledge about milk and cream milk; 

– introductory knowledge about texture and temperature;

– introductory knowledge about tools and pouring techniques.

 

A practical part in which we will learn: 

– texturing the milk into the milk pitcher, free pour and basic patterns.

 

At the end there will be a Q&A section.

 

The workshop is held by Cristi Oltean, trainer at Meron. 

Cristi entered the world of specialty coffee 7 years ago and since then he has participated in numerous national and international competitions, such us:

He currentl has the title of National Latte Art Champion.

 

Workshop duration: 4 hours

Maximum number of workshop participants: 5

Participation fee: 100 euro/person.

 

The fee includes:

– presence in the workshop;

– all necessary equipment and accessories

– a gift box (metal milk pitcher and a coffee). 

 

If you are curious about a unique experience, we are waiting your email!

    The data completed in the form will be processed in accordance with Regulation 2016/679 / EU on the protection of individuals with regard to the processing of personal data, for the purpose of communication with you, following the request created by sending it. Completing the form represents your agreement to be contacted by email / telephone by a representative of our company for communication. More details regarding the protection of personal data can be found in the Privacy Policy.

    Introduction into the World of Specialty Coffee

    This workshop includes an illustrated story part (a journey from the coffee farm to the specialty coffee shop or the consumer’s cup) and a practical part – a guided cupping protocol through which 4-5 coffee origins are analyzed, pleasing us with a sensory experience.

     

    The workshop includes a theoretical part, in which we will learn:

    – introductory knowledge about coffee: countries of origin, trips to coffee farms, coffee varieties;

    – the difference between specialty coffee and commodity coffee;

    – analyzing and scoring a coffee, protocol and basic rules;

    – the preparation of a cupping and the analysis of a coffee, guided.

     

    A practical part where we will learn:

    – guided cupping protocol.

     

    A part about making coffee at home:

    – the label of the coffee bag;

    – the correct way to prepare coffee at home depending on the available equipment.

     

    At the end there will be a Q&A section.

     

    The workshop is held by Crina Ciocian, co-founder and business development manager Meron.

     

    Crina entered the world of specialty coffee 7 years ago with the opening of the first Meron coffee shop. Her passion for specialty coffee came while visiting the coffee farms in the countries of origin where she learned everything related to the cultivation and processing of coffee, while participating in profile events outside the country and especially while practicing at the Meron Roastery.

    Except when she travels, she starts her mornings in the laboratory inside Meron Roastery where she tests, analyzes or tastes coffee origins from all over the world.

     

    Workshop duration: 3 hours

    Maximum number of workshop participants: 5

    Participation fee: 90 euros/person.

     

    The fee includes:

    – presence in the workshop;

    – all necessary equipment and accessories;

    – a coffee box (3 bags with 3 different coffee origins).

     

    If you are curious about a unique sensory experience, we are waiting your email!

      The data completed in the form will be processed in accordance with Regulation 2016/679 / EU on the protection of individuals with regard to the processing of personal data, for the purpose of communication with you, following the request created by sending it. Completing the form represents your agreement to be contacted by email / telephone by a representative of our company for communication. More details regarding the protection of personal data can be found in the Privacy Policy.

      BRAZILIA FAZENDA GUARIROBA | Specialty Coffee Roasted at Meron

      BRAZIL FAZENDA GUARIROBA

      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.

       

      About the farm/farmer

      Fazenda Guariroba is located in Santo Ant̫nio do Amparo, a small municipality in Campo das Vertentes Рa reference region in the cultivation of specialty coffees, located in the Brazilian state of Minas Gerais.

       

      About the coffee

      Cherries are soaked in water for 1 hour with a hydraulic selection. Initially, the cherries are put in a Carbonic Maceration fermentation for 96 hours with Lactic mossto ( Lactic fermentation ) . The fermented Cherry was developed and put into a second Carbonic maceration for 96 hours with the Mossto of the first cherry fermentation.

      Coffee is sun dried on African beds for 15 days until humidity is 10.5 %. Final humidity stabilization for 8 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilization of 8-10 days, coffees are cupped and lots organized.

       

       

      Take a look at the cup profile:

      Country of origin: Brazil

      Farm/Farmer:Gabriel Lemounier Viera/Fazenda Guariroba

      Region: Minas Gerais

      Varieties: Yellow Bourbon

      Elevation: 1,150 m

      Proc. Method: Black Honey Double Carbonic Maceration

      Tasting notes: Cedar, Quince, White Grapefruit, Brown Sugar

      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. 

      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:

      Country of origin: Colombia

      Farm/Farmer: Jairo Arcila / Santa Monica

      Region: Armenia, Quindio

      Varieties: Castillo

      Elevation: 1,500 m

      Proc. Method: Honey + Wine Yeast & Peach

      Tasting notes: sweet peaches, floral, lime, white chocolate

       

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

      Meron CBC

      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.

      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!