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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.

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.

View this post on Instagram

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

A post shared by MERON | Specialty coffee (@meron.coffee) on

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.

 

 

 

From cherry to your cup of coffee: read the story

Coffee is our passion. Coffee is our way of living. For us coffee is like a dear friend we are still discovering every day. If you ever wondered what’s the story behind the cup of coffee you’re enjoying in our coffee shops, it’s time to tell you a story.

From cherry to your cup of coffee, you are about to embark on a journey about a little plant that discovers its way into the world and how it becomes your cup of coffee.

Everything begins with a small piece of nature

Once upon a time, back in the 9th century in Ethiopia there was a little plant that grew quietly without anyone noticing its uniqueness. It was a herd of goats and their shepherd named Kalid, that discovered this unusual plant and its effects. Conquered by the beauty of the bright red cherries growing on it,  Kalid and his goats ate all the fruits and started dancing together. After experiencing the vigor of the plant, the shepherd decided to share his story and this is how that small piece of nature became one of the most popular drinks in the world: coffee.

In an impatient world, a cherry grows patiently

Since then, everything has changed. From the wild plant of yesterday, today’s coffee grows guarded by the love of small farmers whose main activity is taking care of these special plants. Just like the parents raise their kids. 

Grown in select altitudes and climates and nursed for years before the first harvest, excellent specialty coffee takes time. The farmers that create specialty coffee devote their life to continually make quality their highest priority.

Handpicked with kindness, only a cherry like this stands for the true meaning of specialty coffee 

The coffee plant is a fruit tree. When a coffee tree reaches maturity, which can take from 4 – 7 years, it begins to bear fruits in clusters along its branches. Referred to as cherries, the fruits are initially green.  As they ripen, the coffee cherries turn redder and reveal the true beauty of specialty coffee. Only then the cherries are ready to be harvested.

In contrast with the farms producing commodity-grade coffee that will harvest all the cherries at one time, in the specialty coffee market, farmers will only pick the ripe cherries. This will ensure sweeter, more complex flavours in the cup as the sugars will have had longer to develop. The pickers will have to do multiple harvests so they can pick the cherries as they ripen. 

Just when the cherry thinks its mission is complete, a coffee bean is born

Just like a hidden jam, inside every coffee cherry there are actually two coffee beans that await to be discovered. In order to do that, farmers must start processing the coffee cherries. Processing coffee is the act of removing the layers of skin, pulp, mucilage and parchment that surround a coffee bean, the raw ingredient that reaches the coffee roasteries. 

A natural or honey processed coffee requires the coffee cherry around the bean to be flavourful, while washed coffees focus solely on the bean. How to coffee is processed can have a dramatic effect on the resulting cup and nowadays roasters and baristas are concentrating on coffee processing to describe the coffee.

Washed coffees depend almost 100% on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying are absolutely key. Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. The washed process leads to bright and acidic flavors in the cup.

The natural process, also known as the dry process, is a back-to-basics approach that stems from Ethiopia. The fruit is left on the bean, and there’s little disruption to the coffee while it dries. After picking the coffee cherries from the coffee trees, they are spread out in thin layers to dry in the sun. Once the cherries are properly dry, the skin and dried fruit flesh are removed mechanically and the green coffee is stored and “rested”.  The natural process adds flavors to the coffee such as fruitiness and sweetness regardless of variety and region.

The honey process is halfway between the washed and natural process. The cherries are mechanically depulped but the depulping machines are set to leave a specific amount of flesh on the beans. After depulping, the beans are dried in the sun. When well done, honey processed coffee has positive attributes from washed and natural coffees: the sweetness of naturals and brightness of washed.

This coffee bean is unrepeatable. We shall protect it. We shall explore it. We shall roast it

At Meron Roastery we know everything about our green coffee beans, even the names of the farmers. Before choosing our green coffees, we see pictures, we hear stories, we taste several coffees in order to choose only the best. 

What else do we know? We know every coffee harvest is unique due to all the factors presented above. Our mission is to highlight each coffee origin through a roasting profile developed to push further our coffee’s beverages.

Great things are done by a series of small things brought together. Your coffee is a journey to be experienced

Specialty coffee refers to an entire process following the journey of the coffee from the coffee cherries to your cup. Our coffee shops are the last stop of this wonderful experience of specialty coffee. But be aware that behind every cup of coffee are the hands of the farmers, the roasters and the barista teams, all united together by the gift of specialty coffee. 

Meron: Official Coffee Sponsor of Romanian Aeropress Championship 2019

Exciting news everyone! We are the Official Coffee Sponsor of Romanian Aeropress Championship held within Slow Coffee Festival in Bucharest. El Salvador Los Cotuzos, freshly roasted in Transylvania at our one and only Meron Roastery from Cluj-Napoca, is this year’s Romanian Aeropress Championship Official Coffee.

Specially chosen for the competition, the beans were carefully selected by a trader who shares our
passion for specialty coffee and works with farmers who closely monitor and control the growing, harvesting and processing stages of the coffee beans.

Meron Official Coffee: Magically Roasted

Our Head Roaster & Barista Delia Avram took it from there and worked her magic on the entire roasting process.
Through medium to light roasting, we strived to preserve the natural flavour of the coffee beans, so you can experience the taste of a particular coffee.

Right now, the coffee is on its way to the festival. We can’t wait to see how every Aeropress Championship Competitor will highlight its qualities,  reveal its tasting notes and let it shine through the chosen recipe!

Meet us: 28th of September at Mezanin!

See you on the 28th of September at Mezanin for Slow Coffee Festival & Romanian Aeropress Championship! Traveling from Cluj-Napoca, we will be there with our freshly roasted in Transylvania specialty coffee, good vibes and activities to make you enjoy the moment.

Don’t forget to follow Meron Home Of Coffee and Meron Roastery on Instagram! This way you can see how we get ready for the festival and live updates on the day of the event!