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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

COLUMBIA LA FLORESTA: Specialty Coffee Roasted at Meron

COLUMBIA LA FLORESTA

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 

Located in the mountains of La Sierra Nevada de Santa Marta in Columbia, La Floresta farm has become in time a big name on the stage of Colombian coffee in the world.

 

Harvesting

La Floresta has a coastal geo-location at altitudes of 900- 1700 m, where due to the shade-grown techniques there is only one harvest per year required, between October and December. This climate makes this particular coffee more rare and limited than the one from the rest of the country, which normally has two harvest seasons.

 

Take a look at the cup profile:

Country: Colombia
Region: Huila
Farm: Finca La Floresta
Varietal: Castillo
Elevation: 1700m
Process: Natural/ 60h fermentation
Notes: strawberry, brown sugar, lactic, winey.
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

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

#FallWinterSpecials, our way of embracing the cold season

#PictureThis

… 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) 💛

 

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

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 

Lantul de cafenele Meron – planuri de extindere

Lanțul de cafenele Meron, fondat de Bogdan Ciocian în Cluj-Napoca, previzionează pentru anul în curs o cifră de afaceri de 4 milioane euro. Obiectivul de creștere cu 60% față de valoarea anului 2019 se bazează pe planuri de extindere atât la nivel național, cât și internațional. Astfel, pe parcursul anului 2020, brandul își propune să deschidă 8 noi spații în țară, în Târgu Mureș, Cluj-Napoca, Brașov, Bistrița, București și Sibiu, prima din acest an fiind la Târgu Mureș. Afacerea și-a dublat valoarea în ultimii doi ani, de la 1,2 milioane euro, cifră de afaceri înregistrată în 2018, la 2,5 milioane euro, la sfârșitul anului trecut, pe fondul unei strategii coerente de extindere.

Citește mai mult aici. 

 

MERON si The Woman lanseaza activarea Bloom Box, dedicata doamnelor si domnisoarelor

MERON, unul dintre cele mai îndrăgite branduri din industria cafelei de specialitate din România, împreună cu The Woman, cea mai mare comunitate de femei antreprenor din România, anunță lansarea campaniei Bloom Box, o inițiativă menită să motiveze și să inspire femeile în această lună dedicată lor.

În fiecare locație MERON a fost amplasată o cutie Bloom, în care se găsesc bilețele cu spații dedicate pentru mesaje. Doamnele și domnișoarele care calcă pragul cafenelelor sunt invitate să ia un bilet cu mesaj din cutie, mesaj care a fost scris special pentru ea de care o altă femeie.

Articolul integral pe IQads.

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.

 

Situatie inedita la Cluj! Ai votat, primesti cadou o cafea!

Situație inedită în Cluja, unde o cafenea din oraș îi răsplăteşte pe cei care s-au prezentat astăzi la urne.Astfel, fiecare persoană care dovedeşte că votat, arătând la bar sticker-ul de pe spatele buletinului, primeşte câte o cafea, scrie Realitatea de Cluj.

„Știm că toată lumea îți spune să trăiești momentul, dar duminica aceasta noi te încurajăm să te gândești la viitor.

 

Articolul integral pe Realitatea.net 

Mergi la vot? Un local din Cluj-Napoca te va răsplăti cu o cafea

Cafeneaua Meron a demarat o campanie prin care îi răsplăteşte pe cei care vor vota astăzi la alegerile prezidenţiale.
Astfel, cei care îşi vor exprima votul şi vor prezenta buletinul cu eticheta „VOTAT” vor primi un espresso din partea Meron.

„Ai putea crede că votul și cafeaua de specialitate nu au nimic în comun. Și s-ar putea să ai dreptate… Totuși, în această duminică te încurajăm să mergi la vot, iar noi îți facem cinste cu un espresso.”

 

Articolul integral aici.

CLUJENII DE LA MERON AU AJUNS LA 10 CAFENELE, DUPĂ O INVESTIŢIE DE 100.000 EURO LA ORADEA

Lanţul de cafenele Meron, fondat de Bogdan Ciocian în Cluj-Napoca, a ajuns la 10 unităţi la nivel naţional, după deschiderea unei locaţii în Oradea, o investiţie de peste 100.000 euro. Strategia brandului vizează două locaţii în Oradea anul acesta şi o a treia în 2020.

Compania ţinteşte deschiderea a 6 noi coffee shop-uri în Timişoara, Sibiu, Bistriţa, Braşov, Bucureşti până la finalul anului 2019. Pe fondul creşterii numărului de unităţi, brandul clujean estimează o cifră de afacere de aproximativ 15 milioane lei.

Cu o investiţie iniţială de peste 90.000 de euro, Meron are acum 10 locaţii, o prăjitorie proprie de cafea şi a înregistrat anul trecut o cifră de afaceri de 12 milioane de lei, în creştere cu 35% faţă de anul precedent. Din cele 10 coffee-shop, cea din Oradea şi cea din Satu Mare sunt francize. Lanţul de coffee shop-uri a ajuns la aproximativ 80 de angajaţi.

Citește articolul integral aici. 

New Home of Coffee: Meron Zalău in Zalău Value Centre

Zalău, we’re coming to your city with a new home of coffee. Starting from November 7th, we open our 11th coffee shop in Zalău Value Centre

Specialty coffee brings people together. We are more than thrilled to meet all coffee lovers from Zalău and serve you our best coffees. We guarantee you, Meron is the new place in town to be if you cherish the quality of coffee.

With freshly roasted in Transylvania coffee beans, single origin coffee from all over the world and original coffee recipes designed by our 2019 National Barista Champion, we are waiting for you to enjoy every sip of specialty coffee at Meron. 

Let’s meet for a cup of coffee on the 7th of November in Zalău Value Center. See you soon!

Enjoy a complete specialty coffee shop experience. Discover Meron Specialty Coffee

Take your passion for specialty coffee to the next level