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.

Ciao, World of Coffee Milan!

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

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

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

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

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

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

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

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

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

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


Until we meet again, we will

Keep Roasting light & staying bold.

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

Bonjour, nos amis! – Paris Cafe Festival 2022

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

On the first day we got the chance to take over the Brew Bar for one hour and, of course, we brought our own coffees. After a long first day of brewing and  intense coffee conversations, we were once again grateful for the magic this industry has to offer. A bohemian vibe, paired with the scent of freshly roasted coffee beans, unique people and lots of smiles mixed with curious chatting. This is how the perfect recipe for Paris Cafe Festival looked like.
This edition, we decided to exhibit:
Colombia La Gabriela – a naturally processed origin with raspberry, nutmeg, peanuts and gingerbread tasting notes;
Ethiopia Daye Bensa – natural anaerobic processing and tasting notes of white flowers, melon, green apple and honey;
Colombia Diego Samuel – a thermal shock fermentation and hibiscus, red plums, blood orange, nectarine and berry candy tasting notes;
Colombia La Maria – anaerobic washed processing with red currant, clove, cocoa, caramel tasting notes.
Colombia El Obraje – a washed processing method with orange blossom, starfruits, tangerine, white chocolate and vanilla tasting notes.
Burundi Nemba – natural processing method and blueberry jam, dehydrated pear, black tea and toffee tasting notes.
Colombia Llamadas – natural processing method with eucalyptus, figs, dark cherry, tropical fruits and chocolate truffles tasting notes.
Mexic Aldama – honey processing method and cranberry, raisin, wine and maple syrup tasting notes.

Another chapter has come to an end, we left in Paris a little bit of our soul, but took with us memories that are more than words could ever describe.

Each coffee festival has its own mood, gathering people with unique experiences that are ready to be told, driven by the same passion and thankful to be part of such an amazing community.

Our team wandered the streets of Paris, getting inspired by the culture and architecture, while sipping extraordinary coffee origins and we couldn’t wait for their stories!


Jusqu’à la prochaine fois, Paris Cafe Festival!


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

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

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

London Coffee Festival 2022 – Roasting light, staying bold & making the best out of it

The 2022 edition of London Coffee Festival was held at The Truman Brewery from March 31st to April 3rd, 2022 & it was beyond any of our expectations. We had a wonderful time exploring the fair, meeting so many independent roasters and trying so many exceptional coffees. It was our very first participation at this event in London and we highly enjoyed it, so we will definitely come back.

Being the only Romanian roasters with a counter, we were excited to display our most valued origins like: Colombia Diego Samuel, Ethiopia Daye Bensa and Honduras San Rafael and many more.  We brewed exquisite espressos on a beautiful Linea Mini from La Marzocco but also exquisite manual pour overs for every one of you who stopped by. 

There is no doubt that our Panama Mount Totumas stole the show in London: everybody loved this coffee from our rarities collection and it was highly appreciated by every person that came by to try it. This is one of our most special coffees as we chose to trade it directly from the farmers. We paid them a visit not so long ago and discussed every aspect of planting, harvesting and developing the variety. 

We had an amazing time chatting, brewing and sharing knowledge with coffee professionals and enthusiasts. For 4 full days, we wrote a new chapter with a lot of enthusiasm while making memories, from simply meeting other Romanian coffee friends to exchanging coffee bags with other local exhibitors. 

What mattered the most was the community we gathered there and with whom we managed to create long-lasting connections. We’ve made new friends, tasted some amazing coffees and proudly represented the Romanian specialty coffee industry. 

Until next time, 

We will keep 

Roasting light & staying bold.

COLOMBIA LLAMADAS: Specialty Coffee Roasted at Meron


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 farmer 

Don Alejandro Ortiz, owner of the Llamadas farm, is the eldest of 9 brothers, sons of coffee farmers. Since his childhood don Alejandro accompanied his father to harvest and plant coffee, a profession he practiced during his adolescence to “earn a few pesos”. 

After meeting his wife Nancy, with whom he had 6 children, Don Alejandro gathered his savings and acquired 10 hectares of land landlocked in the Central Colombian Cordillera where he produces with his family varieties like: Borbon Rayado, Borbon Rosado, Geisha and Caturra. 

Together with other producers, he founded a coffee association that works for the continuous improvement of agronomic and post-harvest practices.



Pitalito is bordered by the Central and Eastern Andes, with most of the region located in the Magdalena Valley. This gives a great variation in climate, the temperatures in the farms vary from 17C to 23C. Most of these farms are between 1200 and 1800 m. They also benefit from the volcanic soil.


The variety

The Striped Bourbon is a wild mutation of the Bourbon variety; it is a natural dried coffee but also fermented for 400 h. These 400 hours of fermentation take place in several stages with different tanks and temperatures. The result is a coffee with more marked fruity notes, a rounder texture on the palate, and very little bitterness.



Take a look at the cup profile:

Country: Columbia

Region: Pitalio, Huila

Farm: Finca Llamadas

Farmer: Alejandro Ortiz

Variety: Stripped Bourbon

Elevation: 1700-1800m

Processing: Natural Dried/ 400h fermentation.

Tasting notes: Eucalyptus, Figs, Dark Cherry, Tropical Fruits, Chocolate truffles



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

ETHIOPIA DEBEKA: Specialty Coffee Roasted at Meron


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

In Ethiopia, Kamba source coffees from Israel Degfa and Kerchanshe. Israel is one of Kamba’s shareholders and the owner of the Ethiopian export company, Kerchanshe.

The Debeka coffee began back in 2017 when Israel joined Kamba on an origin trip to Brazil to explore new and exciting processing methods to bring back to his farms and mills in Ethiopia.


About the coffee

This coffee is produced at Israel Degfa’s private farm, Debeka. With only 180 raised beds and just over 100 staff during harvest season, this is one of Israel’s smallest projects.

Initially, the coffee was grown under a sprawling one-hectare greenhouse with all agronomic practices being computer-controlled. Disease-resistant varieties and other experiments are also enacted at Debeka. This lot is from the second harvest of this experiment and the profile has continued to improve.




Take a look at the cup profile:

Country of origin:Ethiopia

Producer: Israel Degfa

Region: Oromia, Borena

Varieties: Mundo Novo

Elevation: 1,680 – 1,950 m

Proc. Method: Natural Dried

Tasting notes: jasmine, apricot jam, mandarin orange, cloves, citrus zest


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

HONDURAS SAN RAFAEL: Specialty Coffee Roasted at Meron


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


The farm

Laguna de Ayarza (Lake Ayarza) is a crater lake in the Santa Rosa department of Guatemala. It is known locally as Laguna Azul (Blue Lake). Lake Ayarza was formed around 20,000 years ago by a volcanic eruption. The lake has a surface area of 14km² and is located at 1,400masl. 

According to local legend, the true nature of the lake is far more mysterious. Some say it is connected to ocean, the actual depth is unknown and that an expedition to find the bottom ended in tragic failure. We do know Lake Ayarza is in a remote location and access is difficult. This means it has remained in pristine condition with only around 10 houses built around its edge. 


The farmer

Norma Iris Fiallos Calidonio is a coffee producer from Corquín, Honduras. The woman inherited the farm in 1982, and today she is a member of the Aruco cooperative, which provides support at all stages of growing microlots.

Within its farm, Norma aims to create an open tourist space that will be a haven for coffee travelers from around the world. Together with her family, the woman researches the best management practices on coffee plantations and implements them on her plot. 



In Honduras, the harvest period lasts from February to March.

After harvesting, the berries are washed and cleaned of fluorides. The ripest and high-quality cherries are sent to the patio, where they are evenly laid out for drying, regularly mixed and calibrated. Special drying canopies are used for drying – the so-called “African beds”.


The processing

Natural treatment lasts about 3-4 weeks and is one of the longest methods. The coffee is dried until the skin of the berries acquires a pronounced dark color, and the grain is completely separated from the dried pulp, which can be heard by the characteristic tapping of the grain in the middle of the dried shell. Drying lasts until the moisture content in the grain reaches 12%. 

After drying, the berries are collected in bags so that the grain exchanges moisture.

The last stage – the grain is sent to the haler to remove all the upper layers.


Our Head of Sourcing on this coffee

This natural process Parainema varietal from San Rafael farm it’s a joy for us.

Its intense red fruits character combined with vibrant citric acidity and some delicate notes of alcohol like banana liquor from the process are completed by a sweet and long honey finish.

This unique coffee was our favorite from Honduras this year and we are proud to be able to share it with our #peopleofMeron



Take a look at the cup profile:

Country of origin: Honduras

Farmer: Norma Iris Fiallos

Farm: San Rafael

Region: Occidente, Copan

Varieties: Parainema

Elevation: 1350m

Proc. Method: Natural Dried

Tasting notes: strawberry, banana liquor, sweet orange, honey


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

GUATEMALA AYARZA: Specialty Coffee Roasted at Meron


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.



Laguna de Ayarza (Lake Ayarza) is a crater lake in the Santa Rosa department of Guatemala. It is known locally as Laguna Azul (Blue Lake). Lake Ayarza was formed around 20,000 years ago by a volcanic eruption. The lake has a surface area of 14km² and is located at 1,400masl. 

According to local legend, the true nature of the lake is far more mysterious. Some say it is connected to ocean, the actual depth is unknown and that an expedition to find the bottom ended in tragic failure. We do know Lake Ayarza is in a remote location and access is difficult. This means it has remained in pristine condition with only around 10 houses built around its edge



Every coffee has a story. Those processed at Ayarza are no different. The season begins in November when they mill commercial-grade (hard bean) cherries that have been transported from lower altitudes. In late December the SHB EP standard quality starts to arrive from the farms near the mill. Shortly after they’ve welcomed the new year, the farmers bring the first few lots of Blue Ayarza. Between January and April, they use various processes to produce specialty coffee or standard washed coffee, depending on the quality of the cherries.



Following a process borrowed from wine production, the cherries spend 40 hours fermenting anaerobically. Then they are sun-dried on the patio for between one and two weeks.  


Take a look at the cup profile:

Country of origin: Guatemala

Farm: Various smallholders


Proc. Method: Carbonic Maceration

Region: Ayarza, Santa Rosa

Varieties: Catuai, Anacafe 14, Pache, Bourbon, San Ramon

Tasting notes: raspberry, figs jam, chocolate wine, caramel

GUATEMALA PRIMAVERA: Specialty Coffee Roasted at Meron


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 farmers

With four generations of coffee growers in the family, Primavera has sprung from a rich tradition in coffee. The passion for quality goes beyond meeting the discerning expectations of the Third Wave coffee movement. Having operations in Guatemala allows the farmers to find the best coffees and their lean and efficient logistics grants roasters easy and safe access to work with the producers in a more direct and transparent trade.



Harvest in Guatemala lasts from mid-January through April, and this is the busiest time of year. There’s a lot going on all at once during these months: the farm is in full production, they are buying both parchment and cherry coffee on a daily basis, and they receive over 2,000 samples to analyze and cup in order to purchase exactly what we need for the customers.



Encouraging coffee farms to work in harmony with their environment and local fauna can be beneficial both for the quality of the coffee and the environment in order to ensure the long-term sustainability of the ecosystem. The Primavera family provide information and workshops on sustainable farming practices, more efficient water use, waste water processing and fertilization so that they can work together for the conservation and protection of the environment. This way they can take care of the land so that it generously provides for the generations to come. 


Take a look at the cup profile:

Country of origin: Guatemala

Farm: The Primavera Family

Elevation: 1550 – 1650 m

Proc. Method: Washed

Region: Huehuetenango

Varieties: Caturra, Catuai, Bourbon

Tasting notes: cocoa nibs, nuts, apricot, black tea

Roasting profile: Light roast


Experience this amazing specialty coffee at home. Order it online from our shop

COLUMBIA EL JARDIN: Specialty Coffee Roasted at Meron


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


The farmers

Elmer & Juan Felipe Restrepo, the father and son team behind Finca Jardin & Finca Chambacu are re-envisioning coffee production in Chinchina. The rolling hills of Chinchina, Caldas, the third biggest coffee producer in Colombia after Pitalito in Huila and Planadas in Tolima, are home to bigger estates that mainly focus on high volume commercial quality production. Elmer and Juan Felipe are redefining their coffee production with a hybrid approach.

While they continue to devote a portion of farm to commercial production, they have been increasingly developing their specialty offerings and experimenting with new and varied processing styles.

Juan Felipe has taken the helm of the specialty aspect of the operation. He has been a passionate experimenter, developing countless processing protocols to enable him to bring out the best in the coffees from their 4 specialty plots – El Placer, Jardin 1, Jardin 2 and Chambacu.



Colombia’s wetter, more humid climate makes producing Naturals more difficult, making their clean and fruity, repeatedly large volume Naturals an extraordinary find.

 Today, producers in Caldas are increasingly focused on high-quality coffee production. These producers have become common and well-known enough to earn an affectionate colloquial name in the region. They’re called juiciosos (literally: sensible/wise), which in this case means hard working and attentive to detail. In addition to finding ways to perfect existing processing methods, juiciosos are experimenting with new processing methods and planting new varieties of coffee.

Much of their success is due to their innovative processing methods that make producing clean, large volume Naturals possible, no matter the weather.

Elmer and Juan Felipe use Brix (a measurement of sugar content) to ensure that only perfect ripe cherry – cherry with about 21% Brix – is processed. 


Naturally dried on low heat

After selective harvesting and sorting, cherry is sundried in parabolic driers for 5 days. Throughout this time, workers rake cherry frequently to ensure even drying. Then, cherry is dried in mechanical driers on low heat for any additional 3 days.

Juan Felipe and Elmer are constant innovators looking for new ways to highlight coffee flavors and improve each cup.  This lot, Jardin 6, was dried with pineapple.

The coffee is milled at the Restrepo’s dry mill, called Invercafe, located in the town a few kilometers away from the farm.


Cup profile:

Country: Colombia

Region: Caldas

Farm: El Jardin

Elevation: 1410-1490m

Variety: Castillo, Caturra

Processing Method: Natural Dried

Tasting notes: Raspberries, Hibiscus, Nectarines, Honey.


Experience this amazing specialty coffee at home. Order it online from our shop

NICARAGUA FINCAS MIERISCH: Specialty Coffee Roasted at Meron


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


The farm

Located in the department of Jinotega, La Escondida about 20 minutes driving from the city proper.

La Escondida is home to the “varietal garden”; this is where they test out new varieties before deciding if it’s worth planting it on one of the farms. It’s also the only farm in Nicaragua that has Laurina growing on it (this specific plot is the only one irrigated due to its close proximity to a river source).


The variety

A cross between a Mundo Novo and Caturra, the Red Catuai is a compact plant that has a good production yield and can give a good cup quality with high enough altitudes and proper processing. It is the most planted variety on their farms, and very common amongst producers in Nicaragua along with Caturra. 


Natural Anaerobic at Low Temperature

It begins with only picking optimally ripe, blood red, cherries. They place floated and rinsed whole cherries into juice barrels (due to their food-safe interior) with no water and covered with a lid. It’s important to note that they need to make sure that the lid would seal the barrel airtight so as to prevent any oxygen from entering the barrel. 


After spending 48 hours inside a cold room, the cherries are spread out as a thin layer on our patio under 100% sunlight where they spent four days. The cherries are then moved three to four times a day, always making sure not to damage the cherries. After spending two days on the patio they are transferred onto African beds inside a greenhouse. The cherries finish drying on the African beds after 25 days. So total drying time is 29 days


About the tasting notes, from the farmers

”Cup-wise the first thing we noticed was that the profile was much cleaner, meaning the flavors were easier to identify. We also noticed a higher, but delicate, acidity. Naturals tend to display a fuller/heavier body, yet we’ve found that this process balanced the body with the newfound acidity”


Take a look at the cup profile:

Country of origin: Nicaragua

Farm: Fincas Mierisch

Elevation: 975-1230 m

Proc. Method: Natural dried/Low-temperature anaerobic fermentation 48h

Region: Jinotega

Varieties: Red Catuai

Tasting notes: stone fruits, hazelnut, vanilla, butter

Roasting profile: Light roast


Experience this amazing specialty coffee at home. Order it online from our shop

KENYA KAGUYU AB: Specialty Coffee Roasted at Meron


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


The farm

Kaguyu is a washing station, located near Kerugoya town in the Ndia division of Kirinyaga county in Kenya. The county is lying on the slopes of the amazing ice that peaks Mount Kenya. 


Geographical Conditions

Kaguyu has an altitude of 1750-1800 meters above sea level, enjoying two distinct wet seasons. An annual average rainfall of more than 1500 mm is recorded in this county. The region’s soil is enriched with organic matter due to its deep volcanic red soils. 


The farmers

Kaguyu grows coffee in a total area of 200 hectares, with an annual production of 

250 000 kg of green coffee. Kaguyu has 1000 active members, growing an average of 200-300 coffee trees on each farm.


The processing 

Coffee cherries are selectively handpicked and brought to the Kaguyu washing station for processing. The coffees are fully washed with a double fermentation method. The factory’s water comes from the Rutui river, where the soaking pits in the factory recycle the water. 

After pulping, the coffee is dry fermented overnight, before it’s washed, then soaked for 24-48 hours in clean water and finally spread out on raised beds for defect selection and sun drying.


The varieties

SL28 and SL34 are responsible for most of the top-quality coffees produced in Kenya.

The Scott Laboratories were hired to develop new cultivars between 1934 and 1963. The development of cultivars SL was based on the Mokka and Bourbon varieties, which were introduced into Kenya by Scottish and French missionaries, from Yemen and Reunion Island respectively.



Take a look at the cup profile:

Country of origin: Kenya

Region: Kirinyaga

Farm: Inoi Fcs (1000 active members)

Varieties: SL 28 & SL 34

Elevation: 1700-1800 m

Proc. Method: Washed

Tasting notes: tangerine, figs, jasmine, honey

Roasting profile: Light roast


Experience this amazing specialty coffee at home. Order it online from our shop

The Yellow Box Subscription – The benefits of Meron Coffee Subscription

Freshly roasted coffee is one of the things we value most in Meron. Whether you find it at Meron Roastery, on our locations, online on shop or on the grinders in our coffee shops, we always make sure that we extract in the cup only the best beans.

We select coffee origins from all over the world, which we roast in Cluj-Napoca, depending on the parameters we constantly adjust. We work with single origin coffee that we test closely, to get the best results on espresso – with or without milk and on filter. Our roasting style is medium light and we are always looking for complex origins that will surprise our taste buds: floral, fruity or chocolate origins, with classic or anaerobic processing.  

So tell us. How many times you stood in front of our coffee shops, staring at the shop, wondering what to buy? Of course, you can always ask our baristas for a recommendation, but isn’t it easier to order your coffee at home? You share with us your coffee preferences and we prepare a coffee box suited for you.

We got you covered! We have prepared for you The Yellow Box, the monthly or weekly coffee subscription with origins specially selected by our roaster. You choose the period, the type of subscription, we write down in the calendar, we put in the yellow package the best coffee beans and we send them to you at home or at the office.

This way, you will always have freshly roasted coffee, delivered directly to your home. Carefree and much more eager to explore the culture of specialty coffee. Easy, right?

What is Yellow Box Subscription and what are its benefits?

Coffee subscription is the service that allows you to sample different types of coffee beans, roasts, and origin. Then, place an order on when and how frequently they want that coffee or a blend delivered to their doorstep.

We offer a direct subscription – meaning we are the roasters and the ones in charge of delivering the coffee. Our selection of coffee are based on the experience of our Head Roaster, Delia Avram. So, we prepared for you two options:Coffee Explorer and Coffee Master. The first is dedicated to those coffee explorers, that enjoy tasting new coffees with every occasion. Coffee Master is dedicated to the coffee geeks, the ones looking for atypical fermentation & roasting.

What to expect?

The Coffee Explorer Box provides you with the coffee you need to embark on a journey of coffee discovery. No fuss, no stress, never run out of coffee. It’s designed for caffeine junkies or those who never miss the opportunity to try new origins, roasting styles, using different brewing methods.

The Coffee Master Box is a complex experience. Each box contains either Meron Rarities or Founder Selection (or both) – nano or micro lots of coffees that we select from all over the world, we roast and taste them at our roastery in Transylvania. Among coffee lovers they are known as “something exquisite” – indulging coffees for you to enjoy. 

What should you look for in a coffee subscription service?

1. Fresh roasted coffee, but perfect rested for you to enjoy it

The very next annoying thing after running out of coffee is stale coffee beans when you look for a delicious brew. One of the particularities of specialty coffee is that is freshly roasted.

2. Reliability

2 bags per month or 4 bags per month, you chose – depending if you are a morning drinker or a heavy drinker. Depending on how many coffee lovers live under the same roof. A coffee subscription will save you from driving of walking into one of our coffee stores. Your favorite beans will be waiting you at home or the office as frequently as you want them without worrying of running out of coffee. We got you covered.

3. Single-origin coffee 

Single-origin coffee means exactly how it sounds. It means that the beans come from one geographical region or country and could be harvested from the same farm or estate or multiple farms in the same country. Simply put, a single-origin coffee means that it comes from a single producer, crop, or region in one country. Coffees that aren’t single-origin are typically referred to as blends, which include more than one single-origin coffee.

4. Diversity and exclusive selections 

We always encourage you to learn, explore and appreciate coffee. Every time you expose yourself to a new origin or processing, you are one step closer into understanding coffee. Opting for a subscription will give you access to a lot of kinds of beans that you may not find in coffee stores.

5. Costs 

Yes, it is important for you to know that you can enjoy a good cup of coffee and save costs while you do it. It saves you money, time of walking down to the nearest coffee shop and the effort of choosing from what you can find in a coffee shop. You will spend less per cup, the coffee  is delivered at your door. Another key point of a coffee subscription is knowledge regarding coffee. We ensure a constant developing of the consumer, sharing coffee samples, recipes, insights and useful information for coffee lovers.

Join the Yellow Box Subscription now. The cut-off date for customers’ orders is February 20, 2021. All orders placed before that date will be shipped out on March 1, 2021. Orders placed after February 20 will be shipped out on April 1, 2021.

Meron Wellness Initiative on Instagram: #WhatFillsYourCup

Today, January 18th, is claimed to be the most depressing day of the year. And it’s okay if you feel it too.

It takes patience, practice and time to learn how to cope with these feelings. And we’re here to help you. Meron is all about enjoying the present moment and slowing down for a little when needed.

Trying to deal with life’s challenges when your glass is empty runs you down physically and mentally, and makes you more vulnerable (and yes, chronic stress is an illness).

Meron always encourage you to enjoy the present moment. Cherish that #metime as often as you can. Take your mom on a date over coffee. Have a screen free weekend in order to enjoy your friends company and have #10secondsofrelaxation every Sunday.

Mental health and wellness during the pandemic

The COVID-19 pandemic has had a strong impact on people’s physical and mental health. A recent study conducted by Collaborative Outcomes on Health and Functioning during Infectious Times revealed that Romanians are sadder, angrier, much more anxious, and have an increased sense of loneliness. Specifically, 42% of respondents (approximately 2,000 people aged between 28 and 50 years old) reported a worsening of stress, and about a third of respondents reported a deterioration of nervousness.

“The study shows that the coronavirus pandemic can be extremely stressful for certain people. Fear and anxiety can be overwhelming both for adults as well as children. Preliminary data shows that certain pre-existing medical conditions intensified for many patients, while others began expressing states of anxiety, depression, and helplessness when faced with these new challenges. ” reads the press release.

Almost 70% of interviewees estimated an increase in the time they spent following mass-media as a way to cope with and manage the situation. Other methods to reduce stress and pass the time included physical exercise, open-air walks, discovering new hobbies, spending time with pets, and sexual activities.

Meron wellness initiative: Fill your cup with healthy thoughts 

This is what we are going to talk about every last Monday of the month with specialists in their fields: psychology, sports, nutrition, meditation, to fill your cup with coffee, good thoughts and well spent time.

Our first guest of this series (cause yes, this will become our dearest series of talks) is Raluca Anton, science oriented psychotherapist & trainer. She will talk on our Instagram about how to cope with blue moods next Monday on January, 25.

Join her and at the end of the session don’t be shy, ask her anything! See you on Instagram:

Morning coffee together at Legal Accelerators

Specialty coffee nowadays has developed to the point that it covers more than your need for caffeine. And we are truly geeks when it comes to equipment and fully snobs when it comes to explaining what a good coffee should taste like. In our industry, every chain of the supply aims to bring out the best notes & flavors in the bean. And even if it’s all made with passion, you got to have science and technology on your side.

When we received the invitation to be part of Legal Accelerators Conference we thought… how can we, as specialty coffee professionals can be relevant for this niched event and for the people that are part of it? Btw, Legal Accelerators is a brand new online international conference and exhibition dedicated to legal technology and innovation.

So, our Delia (Head Barista, Head Trainer and Head Roaster) decided to take them in our roastery world – the real coffee hub, where she  prepared two coffee drinks: cappuccino and brew.

Her tools?

Our La Marzocco KB-90 espresso machine. It helped us extract a perfectly calibrated espresso, while Delia has presented how innovation works in the coffee industry: quantity, temperature, pressure & time.

Next, we brewed smartly using GINA Smart Coffee Brewer by Goat Story connected to the phone. Gina – the elegant and smart device turns brewing into a digital coffee experience.

Let’s start with the espresso & cappuccino. Delia, your turn now!

The following text is a transcript of Delia’s intervention at the event. 

What is so special about La Marzocco KB-90 espresso machine? It has incorporated scales, so I don t have to use a different scale in order to see how much I extract from the coffee. We follow a recipe, we put a certain amount of coffee into the basket and we extract a certain amount of coffee in a given time. We can adjust the temperature and the pressure. In order to make sure I will obtain now the same coffee I had tasted earlier, I will use a scale to see how much coffee I put in. 

Recipe: I use 90 grams of coffee and I help myself with a distributor, in order to make the coffee bed flat. When I tamp the coffee, everything is perfectly straight. For the tamper, we will choose a puqpress, an automatic tamper. You can adjust the pressure depending on how much pressure you want on your coffee bed.

Now, we will extract the coffee. I will just put the portafilter and press start. I put my cups here and I wait for it, and the magic will happen. Here, you can see how much time you have to wait for your coffee to be prepared. While the espresso machine is taking care of the recipe, I will prepare the milk. Which milk is good for our coffee? Any type of milk, as long as it is cold, fresh and has a 3,5% fat. 

So, we got the coffees, we have 40 grams out in 38 seconds. We use a 6 bar pressure, so we have a longer time for extraction.

For the milk, I am using a steamer. The innovation this machine brought it s its double layer steam wand. So, if the barista, by mistake, touches it, he won’t get burned. When we used the older machines, we had to pay a lot of attention to not touch them, because they were really hot.

When you use it at home, you will see that it is not so hot, but you still have to use it carefully. If you have a good espresso machine at home and you follow the recipe step by step, you respect the brewing ratio, you prepare the milk properly, in order to be smooth and creamy, you will be able to easily prepare one cup of cappuccino or espresso, depending on how you want to drink your coffee. 

If you need help to improve your set-up at home, or if you want to get the best cup of coffee but you don t really know how to get it, you can always find us online and leave us a message, on our Facebook or Instagram accounts. Or you can even go in our coffee shops and the baristas will gladly help you.

The best things about this machine is that it gave us the chance to have a better performance, more repeatability, a more steady pressure system (the water flows with greater accuracy), we have a double steam wand, so the baristas won t get burned or injured, and these are only a few of the plenty advantages it has.

We always use the latest technologies because we want to get a greater speed and quality for the process of making coffee. In order to do that, we rely on our machines. And the better the machines are, the better we can do that.

Let s move on to the brew 

We have here the Gina Coffee maker. It s said that this in the only device you will ever need at home for making coffee. It has a build-in scale, and it is a 3 in 1 coffee maker. You can prepare cold brew, coffee with cold water. Here, it has a funnel which has an emersion valve. We can use this for a typical V60, we put the coffee and pour the water, and the extraction starts, or we can close it and wait for it to dissolve more and have a longer pre-infusion. 

Today, we are brewing coffee from Panama, from Rocky Mountain. The good things is that we have another phone, where we can show you what Gina knows to do. You can install the Gina app on your phone, where you are able to name your device, see how much battery it has left, you can find your recipes or even other s people recipes. 

We move on with a pour over. When you press the button for the pour over, the device will ask you about how strong do you want it to be, lighter or stronger, regarding the terms of the body. You can adjust the coffee-water ratio from down below. I will use 1 to 15, because this is what I`m comfortable with. The device tells me now „add coffee grounds and tap next when you’re ready”. 

Now, I am grinding the coffee, I have here 15 grams of Panama from The Rocky Mountain farm. Every time you grind coffee, make sure you smell it, because that is the first step in your tasting experience. The smell that you feel now, you will find it later as a flavor in your coffee cup.

We add the coffee grounds. The app says that I added 60 grams, so I have to use 240 grams of water. Now, I hit the „next” button. The device allows me to set the time I want for my brew, and the app even gives me a time recommendation. I press the „brew” button, I add the water, and the device tells me that I added 55 grams of water. 

When I add the first pour for the pre-infusion, I make sure that the coffee bed is completely wet, in order to have an even extraction. The water temperature has to be around 85 to 95°, depending on how fresh your coffee is. If you want to extract more, you set a higher temperature. If you want to extract less, you chose a lower temperature. It makes sense, right?

Now, I added 106 grams of water and I still have time to add more. If the water is not pouring through the coffee bed, you have to adjust your coffee grinding profile. You have to grind it coarser, so the water will run evenly through the coffee bed.

Now, we proceed to the final pour, to finish the brew. In the end, the app will tell us how much coffee we extracted.

I added 240 grams of water here, and now the extraction is over. The app now tells me to remove the pitcher, in order to see how much coffee I have. When you brew coffee at home, remember to pay attention to details, to use every equipment you have because it helps you to have a constant way of preparing your coffee and more control over this process.

If you want to get a good coffee at home, the first step is having good coffee beans. For that, I advise you to use specialty coffee, or at least freshly roasted coffee. 

#FallWinterSpecials, our way of embracing the cold season


… is our way of giving you a free journey through time and space. We wanted to let you feel emotions you are longing for, to travel around the world without leaving your city, to recreate moments you didn`t even know you were missing. Juices, fruits and vegetables, cured meats and fish, intriguant flavors – they blend perfectly in our new fall-winter menu.

So prepare yourself for a well deserved trip through textures and flavors, it will surprise each and every sense of yours.

Spiced Apple

#PictureThis: you’re next to a fireplace. It’s still early, but outside it’s getting dark. The fire illuminates the whole room and the air smells like spicies & sweets.

You may think it’s beginning to look a lot like Christmas, and so would we. But it’s still early for that.

It’s just a cold afternoon. A perfect one to enjoy a hot drink and good book. You take a sip of the punch next to you.

The apple, the lemon and the ginger mix perfectly together and a warm atmosphere embraces the room. Are you sure it’s not Christmas yet?

Ginseng Elixir








#PictureThis: you’re in a cozy place, e.g your favorite coffee shop, surrounded by friends and people who share the same interests as you.

No one is wearing a mask and they don’t even have to. The pandemic never happened.

You already had 2 coffees today, so you feel like trying something else. Something from the #FallWinterSpecials got your attention.

Ginseng Elixir, a delicious seasonally-minded hot punch with chunks of pineapple made with in-house ingredients, as the barista explained to you.

Plus, you’ve heard that ginseng is an immunity booster. Who knows when this will use you?

Asian Orange

#PictureThis: you’re spending the cold season somewhere under the bright sun. A place where quilted jackets and thick hats were not even invented. Somewhere in the Philippines, where the Average winter temperature is 27°C. Nice, right?
As you sit on the beach and sunbathe, you suddenly feel the desire to cool off with a drink. Something refreshing, something made with in-house ingredients, something different than your usual cup of lemonade.
A lemonade made with sea buckthorn puree, freshly squeezed orange and lemon juice. Asian Orange, a delight inspired by your dream vacation.
Btw, did you know that sea buckthorn first appeared in Asia?

Duck Sandwich

#PictureThis: You’re having brunch in the middle of the week. No, you’re not on vacation, but you feel like you were. And no one can blame you.

You’re having a coffee from Costa Rica and next to it, a Duck Sandwich inspired by the Asian Cuisine to complete your journey of the senses.

You take a bite from your sandwich. A sip from your coffee. No, you’re not dreaming, you do travel, but only with your senses.

Shrimp Salad

#PictureThis: You live in a house by the beach. You have a simple and happy life in a small village in Thailand. You swim. You ride your bike to go places.

You wake up before sunrise to buy fresh seafood off the fisherman’s boat and prepare breakfast with it. Next to it, you add some fruits & vegetables from your own garden.

Today’s dish: shrimps salad, one of your favorites. Food-wise, this is the best part of the day. Enjoy it!

Loco Moco

#PictureThis: A girl just welcomed you with a flower lei around your neck. Everyone is wearing thin clothes and having fun. Bathing suit, hula skirts and bare feet, you’re in one of the most beautiful places on earth, you’re living the Hawaiian dream.

While you’re admiring the hula dancers vibrating on hawaiian beats, a local comes to say hi. The flower leis and the hula hoops are not the only traditions around here. Do you want to try a local dish, he asks.

Loco Moco, simple food with simple ingredients, a dish featured in contemporary Hawaiian cuisine. I can stay here forever, you whisper to yourself.


Now, more than ever, travel with your senses and taste them all at Meron Platinia, Monday – Friday (8:00-17:00) & weekends (9:00 – 17:00) 💛


Reţeaua de cafenele Meron, controlată de antreprenorul clujean Bogdan Ciocian, se extinde cu o unitate în Braşov şi ajunge la 17 unităţi în ţară. Investiţia trece de 100.000 de euro

Lantul de cafenele Meron, fondat de Bogdan Ciocian in Cluj-Napoca, deschide pe 10 octombrie o noua cafenea in Brasov, in urma unei investitii de peste 100.000 de euro, si ajunge la o retea de 17 unitati la nivel national.


Articolul complet aici. 

Meron deschide o noua cafenea in Brasov cu o investitie de peste 100.000 de euro

Lanțul de cafenele de specialitate Meron continuă extinderea la nivel național și deschide pe 10 octombrie o nouă unitate în Brașov. Noua cafenea este situată în piața George Enescu nr. 11 și are o suprafață de aproximativ 90 de metri pătrați. Investiția pentru acest punct de lucru s-a ridicat la peste 100.000 euro. Fondat de de Bogdan Ciocian în Cluj-Napoca, lanțul Meron ajunge astfel la o rețea de 17 unități la nivel național.

Noua unitate este proiectată și realizată de o echipă de arhitecți din Cluj-Napoca, după un design minimalist, cu influențe nordice și multe accente de alb, texturi și materiale naturale. Cafeneaua respectă liniile de design ale întregii rețele și are un aspect primitor și deschis.

Articolul integral aici.