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ETHIOPIA DUWANCHO | Specialty Coffee Roasted at Meron

ETHIOPIA DUWANCHO

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

It all started with two coffee producer brothers, Assefa and Mulugeta Dukamo from the Bensa Sidama area.

Now Daye Bensa Coffee is one of the major coffee exporting companies in Ethiopia exporting green coffee directly from its own farms and farms of affiliated farmers. They export various coffee from all coffee regions of different grades from conventional to specialty with more than 20 years in the coffee business.

 

About the coffee

Duwancho, a lot from the Keramo area, earns its name from the spreading fruit with a similar profile. Sourced from 279 farmers in the village of Keramo, this coffee undergoes natural processing to enhance its natural fruit flavors.

Upon receiving the coffee, it passes through a sorting by floating and picking ripe cherries. The drying process spans 13-15 days on African beds, with one person overseeing each bed and the cherries rotated every 15 minutes to ensure even drying. At every stage, the processing station attaches great importance to traceability.

 

Take a look at the cup profile:

Country of origin: Ethiopia

Farm/Farmer: Viera Duwancho – Daye Bensa

Region: Keramo Village, Sidama

Variety: Heirloom

Elevation: 2100-2200m

Proc. Method: Natural

Tasting notes: Cherry blossom, Honeysuckle, Apricots, Maple syrup

 

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

BRAZIL 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.

 

The farm/farmer

Fazenda Guariroba was founded here in 1939, situated on rich soils, perfect to grow high quality coffee.

The farm Fazenda Guariroba is managed by Gabriel Lamounier Vieira, Elisa Paiva Lamounier and Homero Paiva. The farm expands over 250 hectares, with 140 solely dedicated to coffee production. They grow a collection of varietals including Yellow Catucaí, Yellow Bourbon, Yellow Icatu, Catiguá, Red Catuaí, Yellow Catuaí, Topázio, Pink Bourbon, Arara, Gesha, and Bourbon Sidra.

About the coffee

The Gesha coffee beans undergo careful selection and a natural drying process, resulting in the development of a complex and distinctive flavor profile.

Brazil Fazenda Guariroba features tasting notes such as lemongrass, lemon candy, aromatic herbs, and eucalyptus.

 

Take a look at the cup profile:

Country of origin: Brazil

Farm/Farmer: Fazenda Guariroba / Gabriel Lamounier Viera

Region: Santo Antonio do Amparo, Vale das Vertentes

Variety: Gesha

Elevation: 1100m

Proc. Method: Natural

Tasting notes: Lemongrass, Lemon Candy, Aromatic Herbs, Eucalyptus 

 

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

“Panza vietii”, Cristina Marian

Marian Ana Cristina, Ph.D. in Fine and Decorative Arts from the University of Art and Design in Cluj-Napoca, has been expressing her thoughts through paintings for the past 25 years. Her passion for art traces its roots back to ancient tales, where the authenticity of life could be felt in every brushstroke.

The idea behind the exhibition that will be displayed originated from the need to highlight the beauty of Romanian culture in a current, contemporary manner – a showcase intended to draw the attention of young people to forgotten cultural values.

”For a while now, it must be about five years, the idea of unraveling the ball, of the thread unwinding from it, linear, constant, irreversible, has taken root in my mind. The idea of the irreversible flow of time. Back then, the image of the indispensable ball of twine from our grandparents’ households, used on various occasions, emerged in my mind, as part of cherished memories, mainly defined as carefree moments from childhood. Unintentionally, I revisited significant things and events that define who I am today. This world of the Romanian village had values, unwritten rules, beautiful customs; it was full of spirituality. Fragments of the canvas of life appeared before me!

The thread of life flows in its natural direction, with some stumbles; it depends on us to slow its pace, to pause for a moment, to try to understand, to give it meaning.

The story of these works is about a return, a reconsideration of the past, of what was valuable – the story of a world under archaic signs, of rare beauty, forgotten, swallowed by ruthless modernity. I feel the silence, the white of days, the forgetfulness that settles around us, unexplored spaces, uninhabited houses, unused objects, forgotten customs that sift like dust through a sieve and settle on the canvas of my life.” – Cristina Marian

The exhibition is open for visitation from February 5th to March 4th at Meron Gallery,  Horea, no. 5.

 

“The Tailor Works Out”, Vlad Sulea

TheTailor is Vlad Sulea, an independent visual designer.

He is driven by the love for experimentation in all areas linked with graphic design, developping projects from brand identity and promo campaigns to interior and object design.

His professional experience of more than 20 years is built around advertising, fashion and music events. His approach is very personal and organic, deeply involving the client in the creative process.

The Tailor Works Out is a project that combines a creative workshop with an exhibition.

For a week, Vlad leads a poster design experiment. Everyone is welcomed and encouraged to participate and build layouts. Drawing, coloring, cutting, collage, and composition – no computers, just pure, physical creativity.

After this creative period, the works will be exhibited at the Meron Gallery.

The exhibition is open for visitation from January 15th to February 1st at Meron Horea, no. 5.

 

WOC DUBAI 2024

Sourced from all over the world and light roasted in Transylvania, the coffees we choose are the expression of diversity and a united community that appreciates specialty coffee.

As a roastery, coffee festivals are among the most important events we can attend. Last year, we felt the specialty coffee community for the first time in Dubai, and this year we are returning there for the World of Coffee (WOC).

There will be three days of unique origins, brew talks, industry workshops, and networking with the most professional roasteries.

 

Coffee Origins:

 

 

1. Colombia Inmaculada Geisha

 

The Inmaculada farm plantation is located in the Andes mountains, in the town of Pichindé, in the Valle del Cauca region at an altitude between 1600 and 2000masl.

The variety is Gesha, processed naturally, and it has medium acidity. It has a sweet and refined taste with notes of orange blossom, raspberry, rose tea, dried cranberries, and panela.

 

2. Colombia El Placer Geisha

 

The “El Placer” Farms Project begins with the farmer Sebastian Ramirez who is a 4th generation coffee producer in his family.

Located in the Quindio region, the coffee grows at an altitude of 1750m, is of the Gesha variety, and undergoes a white honey processing method.

Among the tasting notes, you can find melon, acacia flowers, plums, eucalyptus and white grapes.

 

3. Colombia El Placer Wush Wush

 

The “El Placer” Farms Project is innovative due to the use of yeasts and lactic bacteria cultivated by their fermentation team, which provided unique characteristics in the cups: Aroma, Fragrance, Acidity, and Body.

This coffee is of the Wush Wush variety, and the processing method is extended fermentation. The tasting notes include: melon, tropical fruits, lemon candy, lemongrass and magnolia.

 

4. Colombia Buenos Aires Sidra

 

Originating from the Buenos Aires farm in the Pitalito region, Huila, this coffee grows at 1800 meters, is of the Sidra variety, undergoes natural processing, and has a medium acidity.

As tasting notes, you can find honeysuckle, passion fruit, melon, tangerine, and nectarine.

 

5. Colombia Bella Alejandria Gesha

 

Grown in the Huila region at an altitude of 1890m, this coffee is made through a double fermentation for 140 hours with submerged anaerobic fermentation in mucilage, which helps to develop an outstanding floral and citric profile.

The variety is Gesha, and the tasting notes include white flowers, lemongrass, honeydew melon, mango and apricots.

 

6. Ethiopia Konga Amederaro

 

This lot comes from the Amederaro Konga washing station in the Yirgacheffe coffee region. It grows at an altitude of 2000m, is of the JARC variety, and undergoes a super-natural processing method.

The acidity is medium-high, and the tasting notes include melon, tropical fruits, dark cherry, elderflower, and wine.

 

7. Colombia El Guayacan

 

Originating from the Huila region, from farmers Miriam Quesada Enciso & Libardo Enciso, this coffee stands out due to their commitment to excellence. The duo emphasizes superior processing techniques, such as anaerobic fermentation, to yield outstanding Natural lots.

Columbia El Guayacan is of the Pink Bourbon variety and features tasting notes such as aromatic herbs, tangerine, dried apricots and cherry jam.

 

8. Honduras Jorge Anival Ventura

 

Honduras Jorge Anival Ventura is FTO (Fair Trade Organic) certified, and the farm, Finca Playon, is Rain Forest Alliance certified.

Jorge Anival Ventura has been a Q grader since 2013 and has served on the juror panel for the ‘Cup of Excellence’ for eight years. This experience has been invaluable, allowing him to specialize in the flavors and intricacies of Honduran coffee profiles.

In this coffee, which is of the Parainema variety and undergoes Anaerobic natural processing, you may find tasting notes such as: honey, melon, apricot and white flowers.

 

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“Stalpi Impuscati”, Liviu Mocan

Liviu Mocan, born in 1955, is the sculptor who incorporates divine energy and creates windows for people towards eternity.

In the Shot Pillars, you can get to know yourself better through the history and pain of the Romanian people. Thirty-four years ago, in the heart of Cluj, we fought against the Communist and Atheist Regime. Thirty-four years ago years ago we fought for a free and dignified life.

The death of the Romanian soldiers symbolizes the love for the entire life of the people. The sacrifice flowed with the blood of the victims on the central streets of Cluj.

Twenty years ago, the sculpture The Shot Pillars was selected in a competition organized by the Local Council of Cluj-Napoca to immortalize the events of the Revolution. The artwork commemorates the demonstrators who were shot there in December 1989, during protests against the Ceaușescu regime.

Curated by Crina Ciocian, this exhibition is open for visitation from December 15th to January 14th at Meron Horea, no. 5.

Discover more about the philosophy, history, and meaning of the sculpture!

“Unseen by the Naked Eye”, Ioana Tocoaie

Ioana Tocoaie (b. 1998) is a young emerging artist currently completing her studies at the University of Art and Design Cluj-Napoca. She has an artistic studio located in Sibiu, Romania.

Her artworks, regardless of the theme or subject addressed, represent an apparently illogical detachment from reality.

The fantastical world she transposes is characterized by unexpected, chaotic appearances, or fragmentation.

The viewer experiences states of discomfort, anxiety, fear, surprise, and emotional shock due to the ‘never seen before’ elements. The imaginative play of each artwork brings a character to the viewer’s center, a feminine figure pieced together from several fragments, transposed like a theatrical scenography. Whether we’re talking about body, anatomical elements or feminine objects, they also represent a reflection of Ioana.

The fantastical allows her to take an oblique path in establishing a relationship between the human and the extraordinary, thus creating labyrinthine paintings full of obstacles and collages of elements taken from different worlds.

Curated by Crina Ciocian, this exhibition is open for visitation from November 14th to December 4th at Meron Horea, no. 5.

PANAMA CCD RUBEN VEGA | Specialty Coffee Roasted at Meron

PANAMA CCD RUBEN VEGA

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

 

The farm/farmer

Rubén Vega is a dedicated coffee producer located in the Chiriquí region, specifically in the municipality of Boquete, Panama. His farm is situated at an altitude of 1,300 meters above sea level and spans a total of three hectares, two of which are exclusively dedicated to coffee production.

Despite his effort and dedication, Vega has not entered his coffee in local quality contests. However, he faces challenges that are common in the industry. To enhance the productivity of his coffee, Rubén uses chemical fertilizers. Yet, he has faced significant challenges in marketing over the past two years.

The decline in selling prices, contrasted with the high production costs, has been one of his main concerns. Additionally, the variable climate has posed obstacles in the planting process, especially when raising the saplings, as they do not have an irrigation system to mitigate these fluctuations. But Rubén, with optimism and a steadfast commitment to the industry, contributes to the recognition of Panamanian coffee for its high quality.

About the coffee

His journey into the world of coffee began twelve years ago when he took over the management of the property inherited from his family. This family legacy prompted Vega to maintain the land and decide to replant saplings of the Geisha variety, a choice that proved to be right for the producer. On his farm, 4,500 coffee trees grow, of which 3,500 are of the Geisha variety with an average age of four years, and another 1,000 are also Geisha but are just one year old.

 

Take a look at the cup profile:

Country of origin: Panama

Farm/Farmer: Vega farm / Ruben Vega – Nanolot 50

Region: Boquete

Variety: Gesha

Elevation: 1730m

Proc. Method: Natural

Tasting notes: Mango, Dark Cherry, Cantaloupe, White Flowers, Wine

 

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

COLOMBIA BELLA ALEJANDRIA | Specialty Coffee Roasted at Meron

COLOMBIA BELLA ALEJANDRIA

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

Wilder Lasso is a new coffee lover! He came to be a coffee producer not long ago in 2017 when he came to help his father at his Farm El Diviso in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning,

he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.

About the coffee

This Gesha it’s one of the jewels of Wilder’s farm, thanks to the complete mastery he has with the washing process! This lot is made through a double fermentation for 140 hours with submerged anaerobic fermentation in mucilage, which helps to develop an outstanding floral and citric profile. Then is dried and exposed to the sun for 18 days with mandarine peel and stabilized at his farm for 25 days before the milling.

 

Take a look at the cup profile:

Country of origin: Colombia 

Farm/Farmer: Bella Alejandria / Wilder Lasso

Region: Huila

Variety: Gesha

Elevation: 1890m

Proc. Method: Semi-washed Anaerobic

Tasting notes: Apricot, Mango, Lemongrass, Honeydew, Elderflower

 

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

Boledu, founded in 2018, means “source” in the local language and combines over 12 years of experience in coffee from both Abyote Ageze and Mebrahtu Aynalem. “We have been producing and exporting both natural and washed high-end traceable qualities in our own washing stations located in the Guji zone, Dimtu Hamblea, Yirgacheffe, Aricha and Gedeb. We also have vertical agreements  in Uraga and in Sidamo, collecting quality coffees from different small farmers.”

About the coffee

Anaerobic fermentation occurs in sealed containers. The seal means the microbes fueling fermentation quickly consume all the oxygen in the container. At that point, the environment becomes anaerobic (without oxygen) and, in this new environment, the microbes that typically breath oxygen have a harder time surviving and those that flourish on carbon dioxide (the typical byproduct of oxygen-breathing microbes) are able dominate the fermentation.

 

Take a look at the cup profile:

Country of origin: Ethiopia 

Farm/Farmer: Halo Beriti Washing Station

Region: Gedeo

Variety: Dega

Elevation: 1950-2200m

Proc. Method: Anaerobic Natural

Tasting notes: Apricot, Jasmine, Acacia, White Grapefruit, Yellow Fruits

 

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

COLOMBIA EL PLACER | Specialty Coffee Roasted at Meron

COLOMBIA EL PLACER

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 “El Placer” Farms Project begins with Sebastian Ramirez who is a 4th generation coffee producer in his family. His experience managing the farm of his family and working with coffee for more than 14 years, allowed him to develop his project in Quindio and Huila.

The innovation in post-harvest coffee processes and the standardization of processes have generated consistency in our cups, thus guaranteeing the quality of our clients. Using yeasts and lactic bacteria cultivated by their fermentations team provides unique cups: Aroma, Fragrance, Acidity, and Body. We have very exotic varieties such as Sidra, Gesha, Pink Bourbon, Yellow Bourbon, Red Bourbon, SL-28, Wush Wush, and Laurina.

About the coffee

The processing method:

 

Take a look at the cup profile:

Country of origin: Colombia

Farm/Farmer: El Placer / Sebastian Ramirez

Region: Quindio

Variety: Gesha

Elevation: 1750m

Proc. Method: White Honey

Tasting notes: Melon, Acacia Flowers, Plums, Eucalyptus, White Grapes

 

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

COLOMBIA LA PALMA Y EL TUCAN | Specialty Coffee Roasted at Meron

PANAMA CCD MICROLOT 29

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

In 2011 the founders of the farm decided to start their lifes project: a coffee farm that would challenge the status quo of the coffee industry. They looked at over 100 farms throughout the first year, searching only for the perfect “ecotopo” that could meet the strict search criteria they had. In November of that year, finally finding a magical place, 18-hectares land that was used for cattle farming during the last 10 years: it was everything they dreamed of: mountain, forest, river and neighboring coffee growers.

The setup of the farm started right away: designed and built a state-of-the-art wet mill where they would be able to experiment with different processing methods, and an avant-garde coffee lab where all the sensory and physical analisis, roasting and cupping of every coffee would be performed.

About the coffee

By working collaboratively with more than 100 coffee-growing families located within a 10km radius of our farm, they buy and process exceptional coffee cherries while controlling every step of the process.

The program is designed to offer their neighboring coffee-growing families various different benefits (monetary and non-monetary) that help incentivize them to become an active part of this industry and to revitalise the coffee-growing culture in our region

In their own words: ”Our story is inspired by our passion for change! we can’t help ourselves. We imagine a better world, with better coffee and better practices. And for as long as “better” exists, we have made this our calling.

 

 

Take a look at the cup profile:

Country of origin: Colombia

Farm/Farmer: La Palma Y El Tucan

Region: Cundinamarca

Variety: Sidra

Elevation: 1750m

Proc. Method: Natural

Tasting notes: Red fruits, Acacia Flowers, Tropical, Cherry Blossom

 

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

“Fata docila a lu` mama”, Ioana Olahut

Ioana Olăhuț’s art oscillates between painting, scenography and installation, provoking the intimate coexistence of elements from diametrically opposed worlds, creating new conceptual, emotional and aesthetic spaces.
Relevant to the contemporary dimension of the concept of metamorphosis, her works are visual reflections on the fragile boundary between the natural and the artificial, on biological, psychological or social transgressions and rites of passage, on experiences that annihilate or hasten evolution, revealing a world of existential mutations.
Since her student years, her works have been included in exhibitions and collections definitory for the contemporary artistic phenomenon.
Ioana Olăhuț is the head of the University of Art and Design Painting Department and co-author of the digital platform dedicated to contemporary art www.hassium.ro.
Curated by Crina Ciocian, this exhibition is open for visitation from October 20th to November 8th at Meron Horea, no. 5.


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

From the lush mountains of Colombia, specifically in the department of Magdalena,, lies the path of Cherua, located in the district of Palmor, in the municipality of Ciénaga. Here, Adriano de Jesus Montoya has carved out a life centered around coffee cultivation.

Adriano has owned his farm for a decade, a property that spans 15 hectares, of which he dedicates 3 solely to coffee cultivation. This land is situated at an altitude of 1929 meters above sea level, and houses roughly 10000 coffee plants from the Castillo variety, averaging three years of age.

About the coffee

 The harvesting process for these plants typically takes place in the second half of the year, mainly concentrating between October and January.

Adriano, with meticulous dedication, follows a pre-fermentation of 25 hours. Subsequently, the harvested cherries are de-pulped in the afternoons, letting them ferment for 3 days. After this period, they are washed and set to dry under a solar method in canopies, which can last between 600 to 700 hours.

Despite the excellent quality of his work, the farm does not hold formal certifications like Organic, FT, UTZ, or RFA.

 

 

Take a look at the cup profile:

Country of origin: Colombia

Farm/Farmer: Las Guacas, Adriano de Jesús Montoya

Region: Magdalena, Palmor

Varieties: Castillo

Elevation: 1929m

Proc. Method: Natural | 20h Anaerobic

Tasting notes: Orange Blossom, Nectarine, Red Berries, Tropical

 

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

GUATEMALA RIO DE AZUL | Specialty Coffee Roasted at Meron

GUATEMALA RIO DE AZUL

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.

 

The farm/farmer

Cooperative Río Azul started in 1977 as part of the larger Cooperative Fedecocagua, a cooperative comprised of many small farmers in Huehuetenango transporting their coffee to the city to be exported. The farms and communities of this cooperative are located around the mountainous municipality, Jacaltenango in the highland region of Huehuetenango. 

Growing steadily over the years by word of mouth and the demonstration of their successes as a cooperative through the improvement of cultivation and harvesting techniques, the cooperative now consists of 254 producers, 500 associates, and 7 board members. 

About the coffee

Río Azul now has a mill, drying patios and a storage warehouse. They hope to continue adjusting their farming and harvesting techniques in accordance with the changing climate and standards of the specialty coffee market.

 

 

Take a look at the cup profile:

Country of origin: Guatemala

Farm/Farmer: Cooperativa Rio Azul

Region: Huehuetenango

Varieties: Mixed

Elevation: 1100-1800m

Proc. Method: Washed

Tasting notes: Plum, Orange, Marzipan, Milk Chocolate

 

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

COLOMBIA INMACULADA | Specialty Coffee Roasted at Meron

COLOMBIA INMACULADA

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 Inmaculada farm plantation is located in the Andes mountains, in the town of Pichindé, in the Valle del Cauca region at an altitude between 1600 and 2000masl.
This farm has gained a notoriety for the special coffees they produce. Furthermore, in 2015 Sasa Sestic competed with their coffee at the World Barista Championship, winning the competition.

About the coffee

Geisha is considered a variety that produces a very aromatic and floral profile, and demand for it has increased in recent years. To be able to explain why this variety is so appreciated, we must first understand how the specialty coffee industry perceives quality.

In general, like the industry, experts agreed that some aroma and sensations are more appreciated than others. This concept of “better” and “rare” is seen as superior.

Geisha in the cup is complex, expressive, clear, and vibrant. All the attributes that make it delicious can be traced back to its origin in Ethiopia.

 

 

Take a look at the cup profile:

Country of origin: Colombia

Farm/Farmer: Inmaculada Coffee Farms / Jorge Castro

Region: Pichindé, Valle de Cauca 

Varieties: Geisha

Elevation: 1700-2000m

Proc. Method: Natural

Tasting notes: Orange Blossom, Tea-Rose, Raspberry, Cranberry Raisins, Panela

 

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

UAD FASHION EXHIBITION

During CSWeek (Creative Sustainability Week) 2023, Meron Horea is hosting the UAD Fashion Exhibition. Within the exhibition, a selection of clothing pieces from the master’s students of the Fashion and Clothing Design Department at UAD Cluj-Napoca will be displayed.

The coordinators and curators of this edition are Anca Boeriu and Andreea Sandu, along with the curatorial team composed of Elena Aronoaie-Adorian, Lucian Broscățean, and Ana Negoiță.

The UAD Fashion Exhibition will be open for visitors from October 10th to October 18th at Meron Horea, located at 5 Horea Street, Cluj-Napoca.

 

 

PARTENER MERCEDES-BENZ BY ATP

A reliable partner Mercedes-Benz by ATP

 

 

 

 

 

 

 

 

 

 

 

Calea Clujului nr. 4B
Sânnicoară, Cluj

info.cj@atp-group.ro

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.