Meron Roastery: A new coffee experience, same home

At Meron Roastery we have a new home in our old home. Same adress, but new concept. Same us, but a new bar. Same specialty coffee, but more origins to experience.

Over the past month we’ve worked on a new design & coffee concept for our roastery. Why? Our roastery is the place where we start developing the experience behind every coffee we’ve sourced from all-over the world. It’s not just a roastery, but a coffee lab, a space for coffee experiments & people development. And we’ve felt like it needed a bigger & better space in order to exclusively showcase our most exquisite coffee origins. 

What’s new?

The Brew Bar

The Brew Bar is the major change that defines the new concept. The menu of this brew bar is a very complex one, currated by our Head of Coffee Sourcing. It has a selection with over 10 coffee origins sourced from a diversity of countries & continent, with various processing methods from classic to experimental ones. The even better part: most of them are part of Meron Rarities origins and are available to be tried exclusively here at Meron Roastery. 

The Minimalist Design

Less is more was our mindest for this space. Less focus on decor ornaments, more focus on the coffee experiences. We thought of a minimalist design with Nordic inspiration and white accents, because we wanted the focus to be on the coffees we showcased. We have a much larger space than before, with 4 large windows that let natural light in and beautifies the atmosphere.

We also kept a room dedicated exclusively to the cupping area, just to highlight how important that part is in the coffee development process.

Opening Day with Agnieszka Rojewska

To celebrate our new space & concept of Meron Roastery & Coffee Lab Agnieszka Rojewska, not only World Barista Champion in 2018, but also the first female to become World Barista Champion, is our special guest and takes over our new bar at Meron Roastery on Wednesday, 24.11.2021, between 8 AM – 11 AM.

Also, she joins the local community for a Coffee Industry Meetup at Meron Roastery on the same say, between 6 and 7 PM. We have only 20 places available. Participation is free of charge but it’s mandatory to register first. Click here to register.

Come and enjoy the new Meron Roastery coffee experience in the same place: Cluj-Napoca, Horea Street no. 5, Monday – Friday between 7 AM – 4 PM.

Roast on demand | Exquisite coffees freshly roasted for your brew

Roast on Demand is a service that helps you experience Meron Rarities in small batches. Freshly roasted beans, different origins and varieties, ready for your exquisite brew.

Since the arrival of green beans at Meron Roastery, they are portioned and vacuumed. This way everything we roast is fresh and has had minimal contact with the environment. After you place an order, our colleagues roast, vacuum and pack the coffee so that you can enjoy an excellent product in the cup exactly when you want. At the same time, you will receive together with the coffee the recommended recipe for the moment when the beans reach preparation peak.

Choose from 4 different exceptional single origin coffees in quantities of 40g, 125g and 250g. Select a preferential grinding and place your order. Once roasted (within a maximum of 48 hours from your order), drop by to pick it up or choose to get your beans delivered right at your door.

Meet our selection:

COLOMBIA PALMA Y EL TUCAN – NANOLOT 452 GESHA 40g, 125g, 250G | NATURAL DRIED

La Palma &  El Tucán is a farm, mill, and coffee eco-tourism destination tucked in the mountains of Zipacon, Cundinamarca. This lot is part of La Palma & El Tucán’s Estate & Varietals collection, which represents the finest coffees from the farm.

The Gesha variety is known for its explosive oral qualities and sweetness. At La Palma & El Tucán, the Gesha variety was first planted in 2012. Currently, there are 10,332 plants distributed among five plots. These plots are located between 1650 and 1800 meters above sea level. The temperature at the farm ranges between 9°C and 27°C with an average precipitation of 1300ml per year.

High relative humidity levels represent a big challenge when drying coffee, making it the trickiest variable that has limited La Palma & El Tucán’s capacity to process Natural coffees, due to the relative humidity levels at the farm, which can reach up to 90%. Since 2016, Colombia started experiencing the consequences of El Niño, a climatic pattern that severely alters the regular conditions causing one of the most significant dry seasons in its history. The drop in the relative humidity levels opened a small window of opportunity for La Palma & El Tucán to try processing Naturals. Now, after the experiment, they have learned how to best continue to process small batches of Natural processed coffees.

PANAMA PERCI NINETY PLUS 40g, 125g, 250G | ANAEROBIC

Ninety Plus was the first to naturally process the gesha variety in Panama. Perci – short for perspective – is named for the sense of discovery and possibility with natural processing of coffee, which had its beginnings with game-changing events in 2007.

After bringing samples of its first experimental natural process coffees (fermented and dried in cherry) from Ethiopia to Panama in 2007 and sharing them with producer families in Boquete, a collaboration was made with Graciano Cruz of HiU Coffee and José David Garrido of Mama Cata to naturally process gesha for the first time for Ninety Plus.

PANAMA DRIMA ZEDE NINETY PLUS 40g, 125g, 250G | HOT ANAEROBIC

Drima Zede was first developed by Ninety Plus in Ethiopia in 2013 in a successful effort to improve the flavor of common coffee varieties through deeper fermentation. The heaviest processing formula is now applied to mixed heirloom grown in Panama, to create this bold and intensely aromatic coffee.

PANAMA COFFEE CREATIVE NANOLOT GESHA 40g, 125g, 250G | ANAEROBIC

CCD is a forward-looking Specialty Coffee producer at the Chiriquí province in Boquete, Panama. They are transforming a traditional wet mill and drying patio into a modern state-of-the-art processing facility

Coffee growers at Panama rarely get to process their coffee cherries in the way that the specialty coffee industry requires. At CCD, they are creating a community with those coffee growers committed to maintaining sustainable crops to buy coffee cherries and process them at their station. With the state-of-the-art facilities and the innovative processing methods, they will challenge the status quo by changing the way that coffee farmers have used to grow, process, and market coffee.

Roasted on Ikawa

The beauty of roasting small batches on Ikawa is that there are no multiple variables. Depending on the physical analysis, the moisture, the density, the screen size and the processing method of the beans, our Head Roaster creates the perfect profile for each specific origin.

The bean’s little contact with the roasting machine drum and the small amount of roasted coffee ensure a constant and uniform roasting process. Due to the high convection, the roasting is done evenly throughout the bean structure, the coffee develops more cleaner notes in the cup, it is more soluble and has an overall flawless profile.

Mix and match them with your brewing style. These exquisite origins are available here.

Meron Rarity: Costa Rica – San José: Specialty Coffee Roasted at Meron

Explore the tasting notes of a single origin specialty coffee freshly roasted in our coffee lab, Meron Roastery. Take a look at the cup profile: