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COLOMBIA DIEGO SAMUEL: Specialty Coffee Roasted at Meron

COLUMBIA DIEGO SAMUEL

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 farm 

Finca El Paraiso is a family-run business. Diego Samuel Bermúdez Tapia and his family have created a range of high-quality coffees with unmatched consistency. The staff, consisting of 4 family members and 8 employees, is focused on innovation in all aspects of coffee production.

 

The farmer

Diego achieved this result by implementing rigorous fertilization programs, developing advanced fermentation and washing techniques, and controlling the fermentation with self-produced microorganisms. Diego has even created his own ecological dryers that run on condensation principles.

He was among the first in Colombia to start experimenting with fermentation processes by adding different microorganisms and yeasts. By now, he has developed various recipes with a high degree of repeatability based on a rigorous approach to processing in an almost industrial style, in which cleanliness and a controlled environment are essential.

 

The processing

The cherries are washed thoroughly with filtered water to remove all the microorganisms present on the skins. Subsequently, specific microorganisms are introduced into the fermentation process. Diego controls the fermentation level by keeping track of temperature and PH.

Its experimental thermal shock process, using cold and hot water, ensures that the beans’ unique flavors and aromas are best absorbed. Each fermentation variable is controlled and optimized: from the yeasts added, to the fermentation time, to the temperature of the tank or water. Some phases of this experimental process:

 

Take a look at the cup profile:

Country of origin: Colombia

Farm:Finca El Paraiso

Farmer:Diego Samuel Bermudez

Elevation:1930m

Proc. Method: Thermal Shock Fermentation

Region: Cauca

Variety: Castillo

Tasting notes: hibiscus, red plums, blood orange, nectarine, berry candy

 

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

COLOMBIA LLAMADAS: Specialty Coffee Roasted at Meron

COLOMBIA LLAMADAS

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.

 

Geography

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

ETHIOPIA DEBEKA

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

HONDURAS SAN RAFAEL

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. 

 

Harvesting

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

GUATEMALA AYARZA

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.

 

Geography

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

 

Harvesting

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.

 

Processing

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

Elevation:1400-2000m

Proc. Method: Carbonic Maceration

Region: Ayarza, Santa Rosa

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

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

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.

PANAMA MOUNT TOTUMAS: Specialty Coffee Roasted at Meron

PANAMA MOUNT TOTUMAS

 

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

 

The farm

Within the 140 hectare preserve of Mount Totumas Cloud Forest, the four hectares of the coffee farm are divided up into five micro-lots and surrounded by the natural ecosystem of the cloud forest. The groves benefit from the resources of pristine nature: pollinators during flowering, nitrogen-fixing native trees, and wildlife that moves through the canopy eating fruit and providing fertilizer. Additionally, the surrounding forest regulates the climate and stabilizes erosion and soil moisture. Central America’s largest highland national park,

The Mount Totumas Cloud Forest Coffee story begins in 2008 when the love of nature and a dedication to ecological conservation inspired two brothers to purchase 140 hectares of land bordering La Amistad—Central America’s largest highland national park—to establish an eco-resort and private nature reserve.

This holistic, ecologically-oriented approach is the underlying philosophy behind every aspect of their operation—from seed to tree, and from bean to cup.

 

The variety 

Named after the Ethiopian town where it originated— Gesha— this world-famous varietal was introduced to the highlands of Panama in the 1960s for its resilience to leaf rust; however, it was not widely planted in the region until 2005, when it broke green coffee auction pricing records at the Specialty Coffee Association of Panama’s annual Best of Panama competition.

 

Red Honey Processing

Processing the coffee under more shade will slow down the process of drying, increasing the humidity the beans are exposed to. The result is a cup with a rich, complex flavor profile that has made Panama’s specialty coffee famous around the world.

 

Trading the coffee

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 are currently the only roastery in Europe that has the chance to roast this coffee. 

 

Take a look at the cup profile:

Country: Panama
Region: Volcan, Chiriquí Province
Farm: Mount Totumas
Elevation 1800m
Process: Red Honey
Varietal: Gesha
Notes: Viola, Blueberry, Cherry, Honey
                                                                                                                            Roasting profile: Light roast

 

 

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

GUATEMALA PRIMAVERA: Specialty Coffee Roasted at Meron

GUATEMALA PRIMAVERA

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.

 

Harvesting

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.

 

Sustainability 

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

COLUMBIA EL JARDIN

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.

 

Harvesting

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

NICARAGUA FINCAS MIERISCH

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

KENYA KAGUYU AB

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

Founder’s Selection: Panama Chico Gallo

Founder’s Selection is a series that speaks about the farmers growing extraordinary coffees from generation to generation. The first lot, Panama Chico Gallo was selected by the founder himself, Bogdan Ciocian, CEO Meron, while visiting Finca Hartman, one of the farms in Panama with the longest-lived tradition in growing coffee.

As a variety Chico Gallo is an exquisite treat related to Gesha (both are from the Ethiopian Heirloom class). For over 12 years, the people from Finca Hartmann have been cultivating it and with careful processing to get more complex crops over the years.

Founder’s Selection: Panama Chico Gallo

Enjoy a natural dry processed Panama from Finca Hartman with a flawless tasting notes like: : strawberry, lychee, papaya, rum.

Freshly roasted single origin specialty coffee roasted in Transylvania at Meron Roastery, take a look at the Fonder’s Selection Panama Chico Gallo cup profile:

Country of origin: Panama

Farm: Finca Hartman

Region: Santa Clara

Varieties: Chico Gallo

Elevation: 1600 m

Proc. Method: Natural dry

Tasting notes: strawberry, lychee, papaya, rum

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

Meron Coffee Shops & Online Shop Holiday Schedule

Holidays are for spending time with your loved ones. These days should be lived slowly and enjoyed near a cup of coffee or some coffee beans for you to brew at home.

As the Holiday approach, we want to remind you our schedule for our Online Shop:

And, here are our current hours for every Meron Coffee Shop during the Holiday.

Meron Napoca, Meron Opera & Meron Platinia

21.12 – 23.12: Regular Hours

24.12: 07:00 – 16:00

25.12: Closed

26.12 – 30.12:  Regular Hours

31.12: 07:00 – 16:00

01.01: Closed

02.01: Regular Hours

 

Meron Central, Meron VIVO & Meron Brașov

21.12 – 23.12: Regular Hours

24.12: 08:00 – 16:00

25.12: Closed

26.12 – 30.12:  Regular Hours

31.12: 08:00 – 16:00

01.01: Closed

02.01: Regular Hours

 

Meron VIVO Terrace

21.12 – 23.12: Regular Hours

24.12: 10:00 – 16:00

25.12: Closed

26.12 – 30.12:  Regular Hours

31.12: 10:00 – 16:00

01.01: Closed

02.01: Regular Hours

 

Meron Iulius & Meron Iulius Van

21.12 – 23.12: Regular Hours

24.12: 09:00 – 18:00

25.12: Closed

26.12 – 30.12:  Regular Hours

31.12: 09:00 – 18:00

01.01: Closed

02.01: Regular Hours

 

Meron Roastery

21.12 – 23.12: Regular Hours

24.12 – 03.01: Closed

04.01: Regular Hours

 

Meron Sigma

21.12 – 23.12: Regular Hours

24.12: 10:00 – 14:00

25.12 – 26.12: Closed

27.12 – 30.12:  Regular Hours

31.12: 10:00 – 14:00

01.01 – 02.01: Closed

03.01: Regular Hours

 

Meron Cișmigiu

21.12 – 23.12: Regular Hours

24.12: 09:00 – 16:00

25.12: Closed

26.12: 09:00 – 16:00

27.12 – 30.12:  Regular Hours

31.12: 09:00 – 16:00

01.01: Closed

02.01: 09:00 – 16:00

03.01: Regular Hours

 

Meron Alecsandri

21.12 – 10.01: Closed

 

Meron Lotus

21.12 – 23.12: Regular Hours

24.12: 09:00 – 19:00

25.12: Closed

26.12 – 30.12:  Regular Hours

31.12: 09:00 – 18:00

01.01: Closed

02.01: Regular Hours

Meron Satu Mare & Meron Zalău

21.12 – 23.12: Regular Hours

24.12: 08:00 – 18:00

25.12: Closed

26.12 – 30.12:  Regular Hours

31.12: 08:00 – 18:00

01.01: Closed

02.01: Regular Hours

 

Meron Târgu Mureș

21.12 – 23.12: Regular Hours

24.12: 08:00 – 18:00

25.12: Closed

26.12 – 30.12:  Regular Hours

31.12: 08:00 – 16:00

01.01: Closed

02.01: Regular Hours

 

Take a moment to pause and relax. Merry everything!

9 business-uri din industria ospitalității din Cluj ne spun cum s-au adaptat în această perioadă

Industria ospitalității, o industrie grav afectată de pandemie, ne dă în acest moment un exemplu de reinventare și adaptabilitate. Ușile tuturor localurilor au fost închise de către lupta împotriva virusului și nu le mai putem trece pragul. Business-urile aflate în legătură directă cu acest sector nu își mai pot desfășura activitatea așa cum o făceau ”înainte”. Cu toate acestea, ei au găsit noi metode de a fi aproape de noi și, mai mult decât atât, de a ne ajuta în această perioadă. Noi am povestit cu câțiva dintre ei despre cum s-au adaptat situației date și ce așteptări au pentru viitor.

Cum e cafeaua băută acasă? Fără sens, așa-i? Cafeaua e mai mult decât o simplă băutură, iar locurile unde ne întâlneam să o bem erau adevărate spații de socializare. Dar nici industria cafelei de specialitate nu stă pe loc. Bogdan de la Meron ne-a spus că ei s-au reorganizat atât virtual, cât și fizic, nevoiți fiind să se adapteze și să ducă “cafeneaua” la oaspeții lor. Au făcut acest lucru prin oferirea de cafea boabe și echipamente pentru prepararea ei prin intermediul shop-ului online, livrări rapide la domiciliu, dar și prin pregătirea unor materiale informative video cu recomandările lor în ceea ce privește prepararea cafelei acasă. Nu i-au uitat nici pe cei care își desfășoară activitatea în oraș și au reorganizat câteva dintre locații (Meron Napoca și Meron Roastery) ca să-i poată servi la pachet în continuare, în siguranță și conform reglementărilor actuale. Nu în ultimul rând, au introdus produsele lor pe aplicația de livrare Glovo, pe Foodpanda fiind deja prezenți.

Articolul complet aici. 

International Coffee Day: Coffee trip at our neighbours

Dear coffee lover,

Please let us start with a fact: coffee is a way of living. It’s a mindset that applies to travelers, to communities, to people that respect their habits and appreciate the little things in life.

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When in Transylvania, take a moment to explore the specialty coffee scene. We roast our coffees here! #freshlyroastedintransylvania

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It all started with this post. We encouraged you to take a moment to explore the specialty coffee scene in Cluj-Napoca. 

For us, having coffee trips from time to time is a regular thing: even if it’s in our city or abroad. But not everyone knows what it means or what do you seek when having this kind of experience. So we said, why not take people with us to see for themselves?

On October 1st aka international coffee day and we wanted to celebrated coffee as we know best: tasting & exploring it, developing new tastes and embracing new or preloved origins.

So, we planned the whole thing, we involved the creative team, our trainers, our colleagues from Cluj-Napoca and our neighbours that understand coffee as we do.

We created an itinerary that gathered 10 coffee shops from Cluj-Napoca, we packed our backpacks with cameras and curiosity and off we’ve gone! 

Coffee Trip: What have we tested?

We’ve tested a very nice Colombia with clear notes of berries and a complex, flowery Ethiopia –  both washed, from the new comer in town: Emozia. We loved it!

The guys from Il Caffé were very welcoming and they prepared us an espresso with a red catuai variety from Costa Rica: washed, with brown sugar notes and low acidity.

Somehow, the star of this autumn is a preloved origin: Ethiopia Ye Genet from Meron Roastery, mixed Heirloom variety, natural dried. We love complex and floral coffees – on both espresso or brew.

Another favorite was a cup from Yume, a gorgeous Honduras, with plum and rum notes – we tested it on espresso, but we will come back to enjoy it on brew. Promise!

A very pleasant surprise was Nano. Our first time there, we met Bin and his passion for coffee. He prepared to us black and white coffees with Ethiopia and Honduras. But beyond the sensorial experience, we love to see people that are passionate about coffee, that understand coffee and aim to develop this industry. Bin, the pleasure is ours!

At the end of the day, if this journey of us made you wanna include in your trips one or two coffee shops and give the coffee a chance and drink it without sugar, our mission is done there. It’s important to keep in mind that what you receive in your cup involves more people than you ever imagined: from people that pick the cherries by hand to farmers, roasters and baristas.

Signed,

The Meron team behind the camera 

10 of the best things to do in Cluj-Napoca, Romania:

The ‘capital’ of Transylvania has a large student population and an arty vibe with excellent clubs and some of Europe’s best-loved electronic music festivals.

“Meron is a roastery and coffee concept with seven locations in town. ”

The entire article, The Guardian.

 

Journey of the senses: Ethiopia | Tasting Session @Meron Alecsandri

Calling all barista, roasters, owners and coffee connoisseurs!

Let`s end this summer with a special, private event: A tasting session with our coffee lovers community from Oradea! We will taste three gorgeous coffees from Ethiopia, with different processing methods and tasting notes. We keep our habit to be socially responsible and make everybody feel welcomed & safe.

Join the event to taste some amazing coffee brought by us and our special guests from Oradea, Street Coffee Roasters & barshaker.ro.

– Fill in the registration form: http://bit.ly/tasting-session-alecsandri

– Save the date & place: Friday 9 September, 11 AM, Meron Alecsandri

– Address: Vasile Alecsandri Street, no 6

-A limited number of seats: 10

– Book yourself a spot & add to cart the ticket

– Special Guests: Street Coffee Roasters, barshaker.ro

See you there!

Meron Faces: The Story Behind

If you entered at least once in our locations, it’s almost impossible to have been missed the main element of Meron’s identity: the Meron faces. You know, that painting from one of the walls, nearby our serving area, cool and imperfect, half latino, half… you chose.

In 2016, Cosmin Todor, the designer that created the first Meron coffee shop in Cluj-Napoca, wanted to give a personal, crafty touch to the space. He wanted an artisanal craft element that can show us as we are: a local brand, that cherishes crafted items – from the cups to the product, to the space itself. 

We bring specialty coffee from all over the world. So why wouldn’t we let all the people enjoy it? No matter the cultural differences, the Home of Coffee has plenty of space for everybody.

Hand painted or cut in metal, you will find the Meron faces in our locations as a brand element that speaks for the beans turned into espresso and for the people that drink it.

Meron Faces: Acceptance & Community

Coffee, and specialty coffee in particular, changes your mood, your performance and not least, it fills our social needs. It gives us common ground. It creates a space for us to share thoughts. It’s a fundamental human need: community. It’s personal and subjective. It depends on your taste, mood and openness to the new.

Acceptance is not longer just a courageous action. It’s the frankness that lets you speak your mind, it’s the empathy with which you embrace yours or someone else’s flaws. It’s normal. It’s our way of showing you that we embrace diversity: from our coffees to our #peopleofmeron. Btw, we cannot tell you how much we miss having you on our locations or meeting you at festivals, that morning buzz, that people-come-people-go hum. All of these make us who we are.

Meron Faces & Locations 

 

Meron Opera     |     Meron Zalău     |     Meron Târgu Mureș

Meron Platinia    |    Meron Roastery     |     Meron Napoca

Meron Cișmigiu     |     Meron Satu Mare    |    Meron Central

Which Meron Faces do you see more often? Which one is your favourite?

Creative credits: 

Meron Napoca, Roastery, Cișmigiu, Platinia, Central: Marius Fărcaș

Meron Satu-Mare & Târgu Mureș, Zalău: Mădălina Motogna 

Meron Opera: Conrad Altmann

Panama Coffee & Gesha Experience: From Cherry To Cup

If in previous editions we told you about countries that stand out for their high coffee production capacity, such as Brazil or Colombia, today we turn our attention to the country recognized in the world of coffee lovers as a place of extraordinary coffees. In this edition we virtually travel in Panama – the country that produces about 1% of the world’s coffee, but where every farmer focuses on quality.

The history of Panama coffee is short, but full of charm. It is said that the appearance of coffee in Panama is due to European immigrants settled in the region in the 19th century. Specifically, a retired English captain who, in love with a local woman, decides to move to Panama and brings some coffee beans with him. Thus, together with his wife, they gave life to the first coffee farm in the country.

Gesha: the coffee that wins global competitions year after year

Today Panama is recognized as the country with the best climatic conditions in the coffee industry. That is why it is the only region that can successfully grow the famous Gesha coffee variety, one of the most complex Arabica species. Originally from a village in Ethiopia that bears its name, Gesha was brought in 2004 to Panama where the climate is much more favorable. Since then, it has consistently stood out on the cupping tables, as the best and wins coffee competitions every year. Another reason why Gesha is one of the most expensive coffees on the market is the complexity of the tasting notes. A cup of coffee made with Gesha goes from a fruity area to tasting notes like rum, cocoa and chocolate.

From Farm to Meron Roastery: Panama Mi Finquita, Gesha

Panama is known among coffee lovers around the world and we could not stay away from coffee farms in this country. So, our team went on a coffee trip in search of the best coffees in Panama. The first stop was at Finca Hartmann, where we met Ratibor Hartmann and his project Mi Finquita. Mi Finquita or translated, my small farm, brings together small farmers in the city of Los Pozos, Chiriqui region and supports them to produce exceptional microlots of coffee that can be found in the Meron Rarities series. In order to preserve the quality of the coffee as much as possible, we roast it on the day of the order with a light roasting profile.

From Farm to Meron Roastery: Panama Finca Hartman, Caturra

Another amazing coffee we found in Panama is a Caturra variety from Rocky Mountain, experimentally processed. With a rich and well-rounded flavor cup, Panama Finca Hartmann defies the boundaries of the industry and, under the right hands, can win competitions.

#ForTheGeeks: How much does the Panama Gesha experience cost?

Beyond being a product, Panama Gesha is an entire specialty coffee experience. Its quality is proportional to the price, and its quality turned it into the most expensive coffee in the world, with a selling cost of $ 1029 for 1 kg of coffee in 2019.

#AddFeelingsNotSugar – Why should you enjoy your coffee sugar free?

It’s not the first time when you step into our coffee shops and our barista tells you that you should give our coffee a chance without adding sugar. At first, it’s kind of frustrating and you might feel that we don’t care about your taste. In the end, it’s you paying for that coffee. And just because we care, we want you to get what you paid for: an excellent cup of coffee perfectly extracted from the best beans.

 

Let’s talk about our #AddFeelingsNotSugar recommendation so you can understand where your coffee comes from and why it’s so important to explore specialty coffee more than ever. We are part of the third wave coffee movement, which is considered artisanal food –  just like wine.

This movement called also specialty coffee is led by consumers, farmers, traders, roasters, baristas which appreciate high-quality coffee beans. Our coffee experience it’s enhanced by education and testing, it’s just like a sensory exploration beyond the cup of coffee.

What’s special about this movement? It’s all about the quality of the beans, the unique flavors, the relationship between the farmer and the roasters, the balance between the quality you get, and the fair price you pay.

At Meron, we constantly seek to highlight the individual characteristics from the beans we get from farmers around the world, the processing, the roasting methods, and the variables in beverage preparation. So, let’s see what’s all about, before explaining why it’s better to not add sugar to your coffee. One step at a time…

 

Farmers

Every coffee that reaches our roastery is a single origin, single estate, or single farm. Single-origin means that the coffee is sourced from one farm, mill, or co-operative. More than that, you can find on the coffee labels the estate name, the specific lot, or the specific varietal from a specific farm, if it’s a micro or nano lot. One of the most important aspects of single-origin coffee is traceability or the fact that you know exactly where your coffee comes from and also that it’s a specific coffee origin, not a blend. You get to know your coffee better, you will understand a coffee profile and you also know how the environment (the soil it was planted in, the use of organic or not fertilizers, the amount of shade, the elevation, the processing method & more) affected what’s in your cup.

Francisco Morales – Finca La Esperanza

Roasters

Specialty coffee is the result of rain and sun, a chosen eco-system to grow the best beans  – it’s both science and art, it takes months and it takes hard work. Harvested at full ripe by hand, sorted, processed, and shipped to coffee lovers from around the world. Here, in our roastery from Transylvania, we explore tasting notes, constantly adapt the roasting profile of the beans, and know the whole coffee route from cherries to green beans to coffee-based beverages.

 

Keep in mind: “For each and every coffee origin that enters in our roastery we develop a roasting profile.”

 

Our Head Roaster emphasizes the best flavors in those beans. With controlled origin, grown in small batches and with traceability from the first to the last link, we are looking for coffee beans all over the world. Thus, with chocolate, floral, fruity or spicy tasting notes, our customers experience a journey of the senses in countries like Rwanda, Ethiopia, Brazil, Guatemala, Panama, Costa Rica, and the list is updated from one month to another.

Barista

Every barista from Meron grows and develops his skills constantly through training, testing and practice. Our team of trainers makes sure that our people know and understand coffee enough to pass this passion on to our customers. We invest a lot in their knowledge, we organize weekly seminars, cupping sessions, testing, and level exams. And that’s not an easy task. You have to work clean, to be respectful – to you, the coffee and the customer. From a correctly extracted espresso to latte art or an elaborate brew, they know all the methods to make your day better.

 

“What you receive in a cup is the result of months of training, tasting & sometimes failing. Until he or she succeeds.”

 

In the end, their job is to serve the customer the best coffee they can – and if you chose to add sugar in that cup, it means that in all the process, from farm to cup, something failed. The clarity of the tasting notes, the flavors, the balance of the coffee cup – are all given by the hard work of all the people involved in the process.

Equipment

It is true. We are truly geeks when it comes to equipment. We buy only top equipment, from espresso machines to grinders or brew equipment – you will find them in our coffee shops and in our roastery.

Why? In the specialty coffee 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. From our Probat 25 (which, btw, we had soon welcomed in our home) to La Marzocco or Victoria Arduino grinders, we work with top equipment and we will keep doing that.

 

Customer

We are more than proud to have contributed to the development of this industry, here and beyond borders. We are grateful that people chose to drink our coffee and they share with us the sensorial experiences that they had when meeting our coffee.

So you, the one that does not add sugar in our coffee, *heads-up*, we thank you! You, the one that adds sugar in the cup, give our coffee a chance and taste it before adding sugar in it. Sugar drowns out some of the delicate notes, it changes the flavor, it affects the quality of the product and it can ruin your experience.
Sugar, cream, caramel and syrups of each kind steal away your experience. It’s not that we do not want to offer you sugar – you can find plenty in our locations – it’s that we encourage you to enjoy the coffee at its best: sugar free.

 

Signed,

The coffee lovers that cherish, analyze, judge every cup of coffee and aim to make it better. Each and every time.