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RWANDA GASHARU | RED BOURBON | NATURAL | 72H ANAEROBIC | Specialty Coffee Roasted at Meron

RWANDA GASHARU | THERMAL SHOCK | 120H FERMENTATION W. SUGARS

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

Gasharu Coffee recognizes that to ensure sustainable production of good quality coffee it is imperative to do more to protect natural resources, both flora, and fauna, and this is only possible if coffee businesses intentionally establish more sustainable partnerships to work in synergy with locally-owned coffee businesses and coffee farming communities.

Gasharu Coffee is more than a family business. It carries the coffee legacy in the community and protects the values of coffee as a social cohesion tool that it is at the blick to be lost as more multinational coffee companies take over more and more of the coffee.

 

About the coffee

Discover Rwanda Gasharu, an aromatic coffee from the Nyamasheke-Gatare region, Western Province, Rwanda. Cultivated at high altitudes, between 1600 and 2100 meters, this coffee is produced at the Gasharu Washing Station farm.

Through natural-anaerobic processing for 72 hours, this coffee offers delicate aromas. When tasting, you will find notes of apricots, yellow plums, dried figs and pure cocoa.

 

Take a look at the cup profile:

Country of origin: Rwanda

Farm/Farmer: Gasharu Washing Station

Region: Nyamasheke-Gatare District, Western Province

Variety: Red Bourbon

Elevation: 1600-2100m

Proc. Method: Natural | 72h Anaerobic

Tasting notes: Apricots, yellow plums, dried figs, pure cocoa

 

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

BRAZILIA FAZENDA GUARIROBA TOPAZIO | TOPAZIO | ANAEROBIC NATURAL | Specialty Coffee Roasted at Meron

BRAZILIA FAZENDA GUARIROBA TOPAZIO | TOPAZIO | ANAEROBIC NATURAL

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

Located in the fertile soil of Santo Antônio do Amparo, the story of the farm unfolds over five generations, ending up in the hands of Homero Aguiar Paiva.

Homero took over the management of the centennial Fazenda Cachoeira, and together with his brother, Renato Paiva, selected the best coffee varieties, thus giving birth to the Guariroba farm – a tribute to the land of their maternal grandparents.

 

About the coffee

Brazil Fazenda Guariroba – a coffee rooted in the 19th century. At an altitude of 1150 meters, the Topazio beans go through a natural anaerobic process.

Tasting notes: honeysuckle, lemon cake, apricot and hazelnut.

 

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: Topazio

Elevation: 1150m

Proc. Method: Anaerobic Natural

Tasting notes: honeysuckle, lemon cake, apricot, hazelnut

 

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

ETHIOPIA KONTEMA | JARC VARIETIES | NATURAL | Specialty Coffee Roasted at Meron

ETHIOPIA KONTEMA | JARC VARIETIES | NATURAL

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

Located within the famous Sidama coffee-producing region of Ethiopia, the Kontema Station works directly with just over a thousand smallholder producers to mill coffee for export. The owner, Asefa Dukamo, was introduced to coffee at a young age as his parents were cultivating coffee and other garden crops. In his teens, he began to supply neighboring coffee washing stations with cherries purchased from nearby relatives and villagers in addition to his own family’s farm. He realized that there were not many washing stations nearby, and he had to travel great distances to deliver his coffee. Thus began the idea to construct his own washing station to reduce the travel time for coffee producers in his region.

 

About the coffee

Ethiopia Kontema, an aromatic coffee from the region of Sidama, Bombe, Ethiopia. Cultivated at high altitudes, between 2100 and 2300 meters, this coffee is produced at the Kontema Station farm, supervised by Asefa Dukamo.

Through natural processing, this coffee offers delicate aromas. When tasting, you will find floral notes, bergamot, mandarin orange and peach.

 

Take a look at the cup profile:

Country of origin: Ethiopia

Farm/Farmer: Kontema Station / Asefa Dukamo

Region: Sidama, Bombe

Variety: JARC varieties

Elevation: 2100-2300m

Proc. Method: Natural

Tasting notes: floral, bergamot, mandarin orange, peach

 

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

PANAMA FINCA DEBORAH GESHA ILLUMINATION | NATURAL CARBONIC MACERATION | WASHED HYBRID PROCESS | Specialty Coffee Roasted at Meron

PANAMA FINCA DEBORAH GESHA ILLUMINATION | NATURAL CARBONIC MACERATION | WASHED HYBRID PROCESS

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

Finca Deborah is an estate producer of gourmet, shade-grown Geisha varietal coffee located at 1950+ metres in the mountains of Volcan, Chiriqui, Panama. At an altitude of more than 1900 meters and nestled in the lofty mountains of Volcan, Chiriqui, Finca Deborah is a shade grown Geisha coffee cultivated in a pristine environment. It is one of the highest, most remote coffee farms in all of Panama and, at these altitudes, temperatures can drop to as low as 10 degrees C during the night.

 

About the coffee

Finca Deborah Gesha Illumination, a rare Gesha variety coffee, naturally processed by carbonic maceration, grown at an altitude of 1900 meters in Volcan, Chiriqui, Panama. Its cultivation is supervised by Jamison Savage, on the Finca Deborah farm.

The natural process provides subtle aroma of cherry blossom, peach, red plums and cranberry.

 

Take a look at the cup profile:

Country of origin: Panama

Farm/Farmer: Finca Deborah / Jamison Savage

Region: Volcan, Chiriqui

Variety: Gesha

Elevation: 1900m

Proc. Method: Natural CM | Washed Hybrid Process

Tasting notes: cherry blossom, peach, red plums, cranberry

 

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

ECUADOR FINCA SOLEDAD | SIDRA | WASHED XTD | 24H OXIDATION | 72H MUCILAGE FERMENTATION | Specialty Coffee Roasted at Meron

ECUADOR FINCA SOLEDAD | SIDRA | WASHED XTD | 24H OXIDATION | 72H MUCILAGE FERMENTATION

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

Finca Soledad stands at 1,515 masl in a terrace rising above the Intag Valley in the Imbabura province in Ecuador. Surrounded by endemic trees in biodynamic balance the terroir expresses just what nature has to give in full. Pepe listens carefully to the silent language intrinsic to our ecosystem to develop profiles that enhance vibrant and delicate notes. The farm stretches over 120 hectares, eight of which are set aside for the production of various coffee varieties including Typica Mejorada, Caturra, Castillo and Sidra. There are other projected varieties to emerge in due time, namely Geisha.

 

About the coffee

Ecuador Finca Soledad, a rare coffee of the Sidra variety, processed by oxidation and mucilage fermentation for 72 hours, grown at an altitude of 1550 meters in the Intag Valley, Imbabura Province, Ecuador.
Its cultivation is supervised by Pepe Jose Jijon, on the Finca Soledad farm.

The processing offers subtle aromas of white flowers, tropical fruits, berries and cherries.

 

Take a look at the cup profile:

Country of origin: Ecuador

Farm/Farmer: Finca Soledad/ Pepe Jose Jijon

Region: Intag Valley, Imbabura Province

Variety: Sidra

Elevation: 1550m

Proc. Method: Washed XTD | 24h oxidation | 72h mucilage fermentation

Tasting notes: White flowers, tropical fruits, berries, cherry

 

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

Espresso Foundation 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 and a practical part in which we will learn:

– introductory knowledge about equipment (grinder and espresso machine)

– introductory knowledge about approaching a new coffee

– introductory knowledge about the taste and appearance of an ideal espresso

– introductory knowledge about the steps we need to follow to obtain an ideal espresso

 

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 as:

He currently has the title of National Latte Art Champion.

 

Workshop duration: 3 hours

Maximum number of workshop participants: 4

Participation fee: 100 euro/person.

 

The fee includes:

– presence in the workshop;

– all necessary equipment and accessories

– a Meron coffee bag

 

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

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    In Search of Connection by Claudiu Bruj

    The exhibition is open for visiting from June 4th to July 9th at Meron Gallery, Horea, no. 5.

    The exhibition is a narrative of the artist’s journey through self-discovery. It is a testament to the therapeutic power of art and a reminder that, through creativity, we can transform our solitary introspections into meaningful dialogues with the world. The exhibition serves as a reminder that, although our journeys are individual, our experiences are universal. Claudiu Bruj invites us to discover this truth through his lens, transforming each viewer into an active participant in the emotional dialogue he proposes.

    Claudiu Bruj’s subjects were not just random strangers; they were mirrors reflecting different facets of his own humanity. Each photograph captures fragments of the artist’s story, his fights, and his hopes. The streets became his studio, and every corner an opportunity for discovery. The resulting images are not mere visual captures, but complex narratives waiting to be discovered.

    This exhibition explores deep and authentic emotions – joy, sorrow, resilience, and vulnerability. Each photograph is an open window to the human soul, reflecting a wide range of experiences and feelings. Claudiu Bruj invites us to see beyond the surface, to connect with the emotions and stories behind each image.

    Claudiu Bruj (b.1985) lives and works in Cluj-Napoca/RO. Originaly from Bistrița-Năsăud county, Claudiu follows a professional and artistic path that creates interdisciplinary juxtaposition between visual arts, architecture and urbanism. Having an in exteso research of the environment and structures that merge the human with the urban, he now aims to bring through experimental photography an affective palette in the ever-changing dynamics of the urban environment.

    1. Madonna
    2. Marele roșu
    3. Pasager
    4. Prada/ă
    5. Sunet surd
    6. David e Goliat
    7. La divina
    8. commedia
    9. Cu tine însuți
    10. Între lumi
    11. Portal
    12. La graniță
    13. Spre sud
    14. Îngeri căzuți
    15. Aproape-s departe
    16. Te aștept acasă
    17. Mira Tv

     

    Register here

    SLOW COFFEE FESTIVAL 2024

    We enjoyed 3 full days at the Slow Coffee Festival filled with emotions, good talks, and joyful moments. From May 31 to June 2, we experienced everything from one-on-one discussions with coffee lovers to community conversations about building communities and the business of roasting, sharing our experiences and knowledge.

     

    If there is a competition, we are there! Six of our baristas competed in the AeroPress National Championship. Four of them advanced to the first round of semifinals, and one of them reached the second round of semifinals.

    The baristas who took the stage at the National AeroPress Championship are as follows:

     

    On the brew bar, we featured the following origins:

     

    Thank you for the warm welcome, Bucharest! See you next year!

    Ask for an offer

    Chef / Chef Aid

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

    Apply here:

       

       

      Vezi această postare pe Instagram

       

      O postare distribuită de MERON | specialty coffee (@meron.coffee)

      You can also send us an email to carmen@meron.coffee.

      Barista

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

      Apply here:

         

        You can also send us an email to carmen@meron.coffee.

        Every coffee cup can make a difference

        Every cup of coffee can make a big difference — for some over mood, and for others over education. We’ve partnered with Asociația Păsări for a special project: on the 30th of May, every coffee purchased at #MeronHorea supports the education of children with medical diagnoses.

        Join us in making a meaningful impact. Each coffee helps provide essential educational resources to these incredible children, giving them a brighter future. Together, let’s brew a better world, one cup at a time.

        Join us on Thursday, May 30, for a journey at #MeronHorea, where every coffee purchased will support the education of 100 children with serious illnesses from Asociația Păsări. Save a life with each coffee – one coffee helps educate a child.

        Asociația Păsări is an NGO in Romania that aims to support the education of children with serious illnesses. Children who, at a young age, have received a diagnosis that is difficult to bear even for an adult, deserve to know they are not alone in this fight, which unfortunately continues even after hospital treatment is completed. Although school is free in Romania, no one talks about the support, costs, and effort that a child and their family must make for the child to be able to return to class alongside their peers. Children supported by Asociația Păsări receive a monthly educational scholarship, intended to help them catch up on missed material, for therapy, and for the educational materials necessary for reintegration into the educational process. We want all children to be able to spread their wings and soar towards their dreams.

         

        Thursday, May 30

        7 AM – 6 PM

        Meron Coffee, Horea nr. 5, Cluj-Napoca

        BUCHAREST COFFEE FESTIVAL 2024

        This year marks a significant milestone in the world of coffee enthusiasts as we gear up to celebrate the 10th anniversary of the Bucharest Coffee Festival. It’s an event we simply couldn’t miss, and we are thrilled to announce our participation in this celebration of coffee culture.

        Join us this weekend, from May 10th to 12th at Bucharest Coffee Festival.

         

        3 days with 9 different brew origins:

         

        Day 1: Panama Ninety Plus Gesha Sake, Colombia El Placer Pink Bourbon and Colombia Angie Hernandez Yellow Colombia

        Day 2: Panama Finca Deborah Gesha Vivid, Colombia El Placer White Honey Gesha and Colombia Nestor Lasso Ombligon

        Day 3: Panama Hacienda La Esmeralda Gesha Natural, Brazil Fazenda Guariroba Gesha and Colombia Angie Hernandez Striped Colombia

         

        Coffee Origins on the shop:

         

        Yellow bags:

         

        Carefully processed using techniques such as thermal shock and fermentation with pre-ferments, this coffee has a distinct character. When tasting, you will encounter flavors of lychee, bubble gum, pineapple and blackberry jelly.

         

        Through carefully managed processes, such as thermal shock and extended fermentation with sugars for 120 hours, this coffee offers delicate flavors. When tasted, you’ll find notes of lemongrass, lemon candies, mango, and yellow plums.

        Tasting Notes: mango, dark cherry, banana liqueur, blackberry, red plums.

         

        Colombia Nestor Lasso Ombligon, a special coffee grown by the farmer Nestor Lasso.

        This coffee comes from the region of Pitalito, Huila, Colombia and is grown at an altitude of 1750 meters on the farm El Diviso. Through natural processing, thermal shock and yeast fermented for 38h, the coffee exudes rich aromas of violets, blueberries, black currants, cherries and strawberries.

         

        Funky Box:

         

        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.

        Tasting Notes: Blueberry, Blackberry, Raspberry, Red currants

         

        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.

        Tasting Notes: Strawberry, Cherry, Pomegranate, Guava

         

        Rarities selection:

         

        Welcome to the realm of Ninety Plus Coffee, where innovation, precision and unparalleled flavor converge. We present a journey that begins at the enchanting Gesha Estates in Panama, culminating in the extraordinary Gesha Criolic coffee – a true masterpiece that reflects the essence of Ninety Plus’ commitment to excellence.

        Tasting Notes: violets, blackberries, blueberries, sake

         

        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.

        Tasting Notes: eucalyptus, acacia, melon, white grapes, plums

         

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

        This coffee is Pink Bourbon variety, and the processing method is extended anaerobic fermentation.

        Tasting Notes: white flowers, mango, pineapple, apricot jam, candy

         

        The Fazenda Guariroba farm, which is under the care of the farmer Gabriel Lamounier Viera, is located at an altitude of 1100m, where the Gesha coffee beans are carefully selected and subjected to a natural drying process, which contributes to the development of a complex and distinguished aroma.

        Tasting notes: lemongrass, lemon candy, herbs, eucalyptus.

         

        Explore Panama Hacienda La Esmeralda (from Lot Lino 3), a rare, naturally processed Gesha coffee grown at 1600-1800 meters altitude in Boquete, Chiriqui, Panama. Its cultivation is supervised by Rachel Peterson, on the farm Hacienda La Esmeralda.

        The natural drying process on raised beds offers subtle aromas of white flowers, hyacinths, red plums, grapes and winey.

        The characteristics of this lot include the altitude of +1700 meters above sea level, the estimated annual rainfall of 3500 mm, the average temperature: day between 16°C and 23°C and night between 10°C and 15°C, the average age of the coffee trees being 12 years, and a total production area of ​​3.25 hectares.

         

         

        Ask for an offer

        COLOMBIA ANGIE HERNANDEZ STRIPED COLOMBIA | THERMAL SHOCK | 120H FERMENTATION W. SUGARS | Specialty Coffee Roasted at Meron

        COLOMBIA ANGIE HERNANDEZ STRIPED COLOMBIA | THERMAL SHOCK | 120H FERMENTATION W. SUGARS

        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

        Los Nogales Farm is a family business, so it is difficult to talk about just one name. But for us, the charismatic Oscar Hernandez, the leader of the project, represents the farm. Oscar is a third generation farmer who grows coffee in the south of the department of Huila, near the town of Bruselas. He is an energetic, always positive and innovative person, not only for his family but also for the wider environment. His father, Ricaurte Hernandez, was the first to prove what we already know today, that in Bruselas you can find the best coffees from all over Colombia.

         

        About the coffee

        Colombia Angie Hernandez Striped Colombia, an aromatic coffee from the Pitalito region, Huila, Colombia. Cultivated at high altitudes, between 1870 and 2000 meters, this coffee is produced at Los Nogales farm, by Angie Hernandez.

        Through carefully managed processes, such as thermal shock and extended fermentation with sugars for 120 hours, this coffee offers delicate flavors. When tasted, you’ll find notes of lemongrass, lemon candies, mango, and yellow plums.

         

        Take a look at the cup profile:

        Country of origin: Colombia

        Farm/Farmer: Los Nogales / Angie Hernandez

        Region: Pitalito, Huila

        Variety: Striped Colombia

        Elevation: 1870-2000m

        Proc. Method: Thermal Shock | 120h Fermentation w. sugars

        Tasting notes: Lemongrass, lemon candy, mango, yellow plums

         

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

        “Already, not yet”, Atelier Plus

        ALREADY, NOT YET 

         

        Transformation, reaching into word,
        Shift into spirit, fire unseen,
        Shrouds of the empty tomb
        Nourish earth with resurrection wounds. (Ioan Alexandru – Transfigured Earth)

         

        The exhibition “ALREADY, NOT YET” invites the viewer to be carried away by art and discover the fascinating universe of contrast, from the disparity between light and shadow to profound reflections on human nature and existence. Each artist approaches these themes with a unique perspective, using different techniques to express their own visions and interpretations.

        The works highlight the importance of contrast in the creative process, emphasizing its role in defining and shaping the beauty and complexity of the surrounding world. From the subtle interplay of shades and textures to the powerful expression of contrasts between warm and cold, each piece is like a mirror of the transition from darkness to light.

        We gather with love around the round table, full of treats and good wine, we laugh and share stories, we pray, appreciate, and criticize artworks. For 30 years, we have been a family, apprentices of the Great Creator in search of beauty. We find fulfillment by following the calling each of us feels, and we hope to bring joy to the soul through our creation.”

        The exhibition “ALREADY, NOT YET” is not just a collection of artworks but an invitation to reflection and personal transformation. It is a journey into the depths of the human soul and a celebration of our infinite potential to rediscover and redefine ourselves in the light of truth and renewal.

        Find more information about the artists and their exhibited works:

        1. Amalia Archiudean – “Peace in waiting” – Pastel on paper
        ”For you are the fountain of life, the light by which we see.“ Psalms 36:9

        2. Amalia Archiudean – “Arcanum” – Pastel on paper
        Awaken my numb heart corrupted by the darkness of this earth and lead me into the light of the endless morning. Then I will draw my deepest breath for the first time.

        3. Eunice Gall – “Resurrection” – Acryl and oil on canvas
        Out of the water, out of contrast. Connecting to a new reality through renewal, a journey of humanity towards its origin. Decomposition and recomposition towards a perfect union, already here and yet not yet. “Things will return and always return to their starting source, to God.” John Scotus Eriugena

        4. Adrian Hunyadi – “Portal” – Oil on paper
        The works explore the relationship between ruined buildings and vegetation. These pieces convey an aura of mystery and prompt us to reflect on the fragility of humanity in the face of time. Triumphant vegetation gradually conquers the ruins, creating a powerful contrast.
        The paintings offer an inner journey toward reflection and introspection, inviting viewers to examine their own past and present, both physically and, more importantly, spiritually.

        5. Adrian Hunyadi – “Reflections” – Oil on paper
        The works explore the relationship between ruined buildings and vegetation. These pieces convey an aura of mystery and prompt us to reflect on the fragility of humanity in the face of time. Triumphant vegetation gradually conquers the ruins, creating a powerful contrast. The paintings offer an inner journey toward reflection and introspection, inviting viewers to examine their own past and present, both physically and, more importantly, spiritually.

        6. Radu Feldorian – “Between light and darkness, doubt” – Wood and corten
        “Doubt, the one that traps everything. Sometimes it is a dark circle on the face of the light, sometimes it burns hot in the dark. But, always, an endless battlefield.” – Ioan Cioba

        7. Andrada Lolu – “Not long to wait” – Oil painting
        ”But those that wait upon the LORD shall renew their strength; they shall mount up with wings as eagles; they shall run, and not be weary; and they shall walk, and not faint.“ – Isaiah 40:31 KJV

        8. Bogdan Vaida – “Hope” – year 2024, cherry wood.
        A cry for help thrown over time and space, a hope anchored in a world that I’m dreaming of.

        9. Radu Pop – “Genesys 2” – Printed digital graphics
        I sought to foreshadow a specific way in which the deep state of soul could pour into the universe of imagination, ignited by a longing to reach a land of peace, tranquility, light, pure creation, eternal since the beginning of the world.

        10. Radu Pop – “Genesys 3” – Printed digital graphics
        I sought to foreshadow a specific way in which the deep state of soul could pour into the universe of imagination, ignited by a longing to reach a land of peace, tranquility, light, pure creation, eternal since the beginning of the world.

        11. Andrada Lolu – “The sting” – graphite on paper

        When death touches you for eternity, when death becomes the end…Though we die we will only be touched by the shadow of death.
        Our death here will usher us into life and the life of Heaven. The sting of death was removed by the death and resurrection of Christ.

        12. Cristina Marian – “US” – Oil on canvas
        It reflects the decanting of life’s difficulties by overcoming them through light, about the counters within us.

        13. Petru Leahu – “Arising“ – Oil in paper
        In a kneading of life and oblivion, light and shadow, red and black, speck and line sprout like
        white roots, the tender stalks of trees over which the materialized light slowly descends…and then the swirl of sounds, colors, shapes and lines begin to make sense…

        14. Iulia Rad – “Jonah Waves at You” – acrylic and copper on plywood
        “If I had the means, I would do nothing else but a wooden bench in the midst of the sea. A grandiose construction of gelled oak, for the seagulls to breathe on during storms, the lazier ones. […] And let them say this, thinking of me: ‘He did nothing good in his life except this wooden bench, surrounded by the sea.’ I have pondered it thoroughly, I would do this with a willing heart. It would be like a sanctuary to sit with one’s head in one’s hands in the midst of the soul.” – Marin Sorescu

        15. Liviu Mocan – “Sarcophagus” – Steel
        If the weight of the earth can’t stop the resurrection of all the seeds, can a poor sarcophagus do it?!

        16. Anca Pustea- “In between” – Stained glass tiffany
        Our universe is one of whose center is salvation. The relationship implies an active and intentional dynamic that keeps the man in the waiting space. The inner space, the one hidden from view, is at the intersection between man’s will and the thought of eternity placed in him.

        The exhibition is open for visiting from May 3rd to June 2nd at Meron Gallery,  Horea, no. 5.

        Register here

        COLOMBIA NESTOR LASSO OMBLIGON | NATURAL | THERMAL SHOCK | 38H YEAST FERMENTATION | Specialty Coffee Roasted at Meron

        COLOMBIA NESTOR LASSO OMBLIGON | NATURAL | THERMAL SHOCK | 38H YEAST FERMENTATION

        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

        Finca el Diviso is a family business that has been producing coffee for about 25 years, this project was started by my father Jose Uribe Lasso, and in the last five years we have focused on the production of specialty coffees, forming a family work team and some friends, managing to standardize processing protocols that allow us to standardize quality in coffee lots.

         

        About the coffee

        Colombia Nestor Lasso Ombligon, a special coffee grown by the farmer Nestor Lasso.

        This coffee comes from the region of Pitalito, Huila, Colombia and is grown at an altitude of 1750 meters on the farm El Diviso.

        Through natural processing, thermal shock and yeast fermented for 38h, the coffee exudes rich aromas of violets, blueberries, black currants, cherries and strawberries.

         

        Take a look at the cup profile:

        Country of origin: Colombia

        Farm/Farmer: El Diviso / Nestor Lasso

        Region: Pitalito, Huila

        Variety: Ombligon

        Elevation: 1750m

        Proc. Method: Natural | Thermal Shock | 38h Yeast Fermentation

        Tasting notes: Violets, blueberry, black currant, cherry, strawberry 

         

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

        COLOMBIA ANGIE HERNANDEZ YELLOW COLOMBIA | THERMAL SHOCK | Specialty Coffee Roasted at Meron

        COLOMBIA ANGIE HERNANDEZ | YELLOW COLOMBIA | THERMAL SHOCK | FERMENTATION W. PRE-FERMENTS

        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

        Finca Los Nogales is a family farm, or rather a company that combines tradition with innovation. It is located in the hamlet of El Diamante, just outside the town of Bruselas in the southern part of the department of Huila. The farm was founded by members of the Hernandez family around 1940.

         

        About the coffee

        Angie Hernandez Yellow Colombia, an aromatic coffee from Pitalito, Huila, Colombia. Grown at altitudes between 1,870 and 2,000 meters, this coffee comes from the Los Nogales farm overseen by Angie Hernandez, with industrial engineering expertise.

        Carefully processed using techniques such as thermal shock and fermentation with pre-ferments, this coffee has a distinct character. When tasting, you will encounter flavors of lychee, bubble gum, pineapple and blackberry jelly.

         

        Take a look at the cup profile:

        Country of origin: Colombia

        Farm/Farmer: Los Nogales / Angie Hernandez

        Region: Pitalito, Huila

        Variety: Yellow Colombia

        Elevation: 1870-2000m

        Proc. Method: Natural

        Tasting notes: Lychee, bubble gum, pineapple, blackberry jelly

         

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

        Bienvenidos a Guatemala!

        From Panamá to Guatemala. After 6 days of visiting coffee farms in Panama, our team headed to Guatemala, for new experiences.

        PRF Guatemala 2024 was the first event on our list to attend.

        Our team joined the Producer & Roaster Forum on March 7-8, 2024. They tasted a variety of coffees from the diverse offerings of the Central American regions, and some of these selections will soon be available in all our Meron Coffee Shops.

        But it wasn’t just about the coffee – the team cultivated strong and lasting relationships with the producers and roasters, caught up with familiar faces, and built new relationships – a complete experience, filled with flavors and camaraderie.

        And where did all this awesomeness happen? None other than the Anacafé headquarters in Guatemala City. Each Producer Roaster Forum event focuses on one origin country, aiming to unite local producers with industry leaders and coffee professionals from around the world.

        The following day the team stepped into the world of BICAFE, where tradition meets innovation at their processing station. Bicafe Guatemala, with its rich heritage, extending across generations, is not just an exporter of Guatemalan coffees but also a testament to passion and dedication.

        The highlights of our team’s day included:

        The joy is undeniable. Coffee presents opportunities for us to explore places like this and meet individuals like Raul Rodas, who boasts an impressive track record of titles won over the years.

        As we reflect on our time in Guatemala, we’re reminded that the best experiences are those that stay with us long after the journey ends.

        THE EAST EUROPEAN COFFEE CULTURE FESTIVAL 2024

        As a roastery, coffee festivals hold significant importance for us. The heart of Eastern Europe becomes the center of coffee adventure and excitement. The beating heart of East European coffee culture finds its pulse within the industrial allure of Hala Arena, a symbol of endurance and reinvention in Bucharest’s dynamic landscape.

        We will join The East European Coffee Culture Festival, held from 19th April to 21st of April.

         

        Coffee Origins on the shop:

         

        1. Columbia Los Nogales Typica

        Introducing this Typica coffee from Los Nogales farm in Pitalito, Huila, Colombia. This coffee embodies a rich legacy of passion and perseverance. Founded by Ricaurte Hernandez, whose tragic loss in 2013 spurred his son, Oscar, to continue the family’s commitment to excellence.

        Tasting Notes: Mango, Dark cherry, Banana liqueur, Blackberry, Red plums

         

        2. Ethiopia Gargari Gutity

        Ethiopia Gargari Gutity coffee, a truly exceptional and unique experience that encapsulates the rich tapestry of the Gargari Gutity washing station in the heart of the Yirgacheffe coffee region.

        Tasting notes: White flowers, Nectarines, Tropical fruits, Grapes, Wine

         

        3. Brazilia Fazenda Guariroba | Arara

        Enter the captivating tale of Fazenda Guariroba, a coffee deeply entrenched in the 19th-century roots when patriarch João Ferreira Carneiro cultivated sweet grains in the fertile soil of Santo Antônio do Amparo. This rich legacy spans five generations, finding its zenith in the hands of Homero Aguiar Paiva.

        Tasting Notes: Herbal, White grapes, Guava, Tangerine, Currant

         

        4. Papua Noua Guinee Baroida Estate | Arusha

        Enjoy the rich and distinctive aromas of Papua New Guinea Baroida Estate Natural coffee, a true testament to the meticulous craftsmanship of the Baroida estate in the Eastern Highlands. Named after a guardian spirit residing in an imposing river stone, this exceptional coffee originates from an altitude ranging between 1700 and 1850 meters.

        Tasting notes: Peaches, Dates, Prunes, Chestnuts, Vanilla

         

        5. Ethiopia Duwancho | Heirloom | Natural

        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, members of the Daye Bensa cooperative, this coffee undergoes natural processing to enhance its natural fruit flavors. Produced on a limited scale, Daye Bensa lots prioritize quality.

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

         

        6. Funky Box Columbia El Vergel Berries | Mixed Varietals | Natural Anaerobic / Double Fermentation + Berries

        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.

        Tasting Notes: Blueberry, Blackberry, Raspberry, Red currants

         

        7. Funky Box Columbia El Vergel Strawberry | Mixed Varietals | Natural Anaerobic / Double Fermentation + Strawberry

        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.

        Tasting Notes: Strawberry, Cherry, Pomegranate, Guava

         

        8. Brazil Fazenda Guariroba | Gesha

        In the region of Santo Antonio de Amparo, Vale das Vertentes, the delicate climate is ideal for coffee production. The Fazenda Guariroba farm, which is under the care of the farmer Gabriel Lamounier Viera, is located at an altitude of 1100m.

        Tasting notes: Lemongrass, Lemon candy, Aromatic herbs, Eucalyptus.

         

        9. Columbia El Placer 200g | Wush Wush | Extended Fermentation

        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.

        Tasting Notes: Magnolia, Lemongrass, Lemon Candy, Tropical Fruits

         

        10. Colombia El Placer Pink Bourbon

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

        This coffee is Pink Bourbon variety, and the processing method is extended anaerobic fermentation.

        Tasting Notes: White Flowers, Mango, Pineapple, Apricot jam, Candy

         

        11. Ninety Plus | Gesha Sake

        Welcome to the realm of Ninety Plus Coffee, where innovation, precision and unparalleled flavor converge. We present a journey that begins at the enchanting Gesha Estates in Panama, culminating in the extraordinary Gesha Criolic coffee – a true masterpiece that reflects the essence of Ninety Plus’ commitment to excellence.

        Tasting Notes: Violets, Blackberries, Blueberries, Sake

         

        12. Columbia Bella Alejandria Gesha Spirit

        Wilder Lasso is a new coffee lover! He came to be a coffee producer not long ago since 2017 when he came to help his father at his Farm El Diviso in the mountains of San Adolfo. This Gesha it’s one of the jewels of Wilder’s farm, thanks to the complete mastery he has with the washing process!

        Tasting Notes: White flowers, Lemongrass, Honeydew melon, Mango, Apricots

         

        13. Colombia El Placer Wush Wush

        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.

        Tasting Notes: Eucalyptus, Acacia, Melon, White Grapes, Plums

         

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        PANAMA HACIENDA LA ESMERALDA | GESHA | LOT LINO 3 NB | Specialty Coffee Roasted at Meron

        PANAMA HACIENDA LA ESMERALDA | GESHA | LOT LINO 3 NB

        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

        Discover a unique coffee experience with Panama Hacienda La Esmeralda, a true delight originating from the Boquete region, Chiriqui, in the wonderful country of Panama. With an altitude ranging between 1600 and 1800 meters, this coffee is carefully cultivated on the farm by Hacienda La Esmeralda, under the passionate guidance of Rachel Peterson.

         

        About the coffee

        What makes this coffee so special? It is cultivated from the rare Gesha variety and is naturally processed and slow-dried for 31 days on raised beds, thus preserving all its distinctive flavors and unique character.

        This natural Gesha will captivate you with its complex and distinct aromas. Upon tasting, you will discover delicate notes of white flowers, honeysuckle, red plums, grapes, wineye, offering you an unforgettable tasting journey.

         

        The Lino lot stands out for its unique characteristics:

         

        Take a look at the cup profile:

        Country of origin: Panama

        Farm/Farmer: La Esmeralda / Rachel Peterson – lot Lino 3 NB

        Region: Buesaco, Nariño

        Variety: Gesha

        Elevation: 1600-1800m

        Proc. Method: Natural

        Tasting notes: White flowers, honeysuckle, red plums, grapes, winey

         

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

        COLUMBIA LAS GAVIOTAS PINK BOURBON | Specialty Coffee Roasted at Meron

        COLUMBIA LAS GAVIOTAS PINK BOURBON

        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

        Originating from the charming Las Gaviotas plantation in Buesaco, Nariño, situated at the impressive altitude of 1980 meters above sea level, this coffee, cultivated from the exceptional Pink Bourbon variety, will take you on a journey through the rich landscape of Colombian coffee with every sip.

        The farmer’s commitment to quality begins with the meticulous Nitro Flush Maceration process, where temperature control and oxygen displacement play vital roles in preserving the coffee’s intrinsic flavors. Harvested with precision in September 2023, these beans undergo a carefully managed journey from cherry to cup, ensuring a remarkable sensory experience.

         

        About the coffee

        The culmination of this meticulous process involves delicately drying the beans for the initial 12 hours, followed by a waiting period of 10 to 15 days on shaded, ventilated raised beds. This careful drying method allows for the development of clean and layered flavors, characterized by floral tones, evoking flavors of rose hips, intertwined with notes of ripe tomatoes, red berries, and a subtle hint of molasses sweetness. Upon brewing, expect to be enveloped in a sensory journey that transports you to the heart of Colombian coffee culture. Enjoy the light tropical notes, complemented by a refreshing malic acidity, leading to a luxuriously velvety sensation that lingers on the palate, inviting you to savor every sip. Immerse yourself in the essence of Colombian terroir with each cup, a testament to our commitment to excellence and our passion for creating exceptional coffee experiences.

         

        Take a look at the cup profile:

        Country of origin: Colombia

        Farm/Farmer: Los Nogales / Oscar Hernandez

        Region: Buesaco, Nariño

        Variety: Pink Bourbon

        Elevation: 1980m

        Proc. Method: Nitro Flush Maceration

        Tasting notes: Floral, rose hips, tomato, red berries, molasses

         

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