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Job Openings: #peopleofmeron not just a hashtag, but a whole mood

#PeopleOfMeron – not just a hashtag, but a whole mood. We are looking for new people adjust the mood in our crew:

Marketing Specialist (Cluj-Napoca)

Barista (Cluj-Napoca, Bistrita, Bucuresti, Oradea, Sibiu, Târgu Mureș, Alba Iulia, Brasov)

Chef (Cluj-Napoca, Bistrita, Sibiu, Brasov)

 

Apply for one of the positions by sending your CV along with the position you want via email to hr@meron.coffee.

Chef / Chef Aid

#PeopleOfMeron – not just a hashtag, but a whole mood. We are looking for new people to adjust the mood in our crew:

Apply here:

     

     

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    O postare distribuită de MERON | specialty coffee (@meron.coffee)

    You can also send us an email to carmen@meron.coffee.

    Pastry Chef

    #PeopleOfMeron – not just a hashtag, but a whole mood. We are looking for new people to adjust the mood in our crew.

    Apply here:

       

       

      Vezi această postare pe Instagram

       

      O postare distribuită de MERON | specialty coffee (@meron.coffee)

      You can also send us an email to carmen@meron.coffee.

      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.

      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

      A guide through the best coffee shops in Salzburg. Spoiler alert: you can win one

      This campaign has ended aaaand we have a winner. Alissia Hîrlea is the one to enjoy her trip in Salzburg and we cannot wait for her to share the experience with us. We hope you will explore all the streets, all the beautiful buildings in the city and most of all, the coffee scene. Congrats! 

      ___________________

       

      Travelling is in our DNA so you better believe that after one year and a half of staying in, we are ready to experience the diversity of new places again. This time, we are thinking about a city with impressive baroque architecture, a delicate harmony between culture and nature, and some amazing specialty coffee points. Salzburg, here we come. Here are some of the main reasons to choose Salzburg for your weekend getaway and the best coffee shops to visit in Salzburg if you are a specialty coffee lover. 

      Salzburg: The city

      Salzburg, which was used as the backdrop for the famous film “The Sound of Music”, is a little gem in the heart of Europe, a picturesque town on the northern border of the Alps, close to crystal clear lakes with drinking water and the majestic mountain world for ski lovers.

      In the evening you can enjoy a dinner in the oldest restaurant in Central Europe, where to the sound of the most beautiful Mozart’s works you will enjoy dishes prepared according to original recipes from the time of the great composer himself.

      Salzburg: The coffee shops

      There is no secret that wherever we go, we look for the best coffee experiences we could get and Salzburg does not make an exception to the rule. So here are our top picks for all the coffee enthusiasts out there who are spending some time in the city.

      First, there is the all-time favorite Kaffee-Alchemie, a small coffee house where you can find single origins from Central America and Africa roasted by Wild Kaffe Rösterei and Gardelli Speciality Coffees and find any kind of coffee machines and coffee tools for home. It’s the perfect place to have an espresso on a chilly day and the company of John, the owner of Kaffee-Alchemie just completes the mood perfectly. He is a coffee enthusiast from Norway, with more than 15 years within Speciality Coffee, International Cup of Excellence Judge, and an experienced barista trainer. Follow his journey with specialty coffee here

      Our second stop would be at 220GRAD, a family business with three locations. Their goal is to create an atmosphere on-site that affects their guests and customers positively so that they can take the good vibes in their everyday lives after leaving the shop. The warmth of the staff and the great variety of single-origin coffee will definitely make you fall in love with the place. Here you can find some great latte art and aesthetic coffee snapshots.

      Last but not least, while wandering around the city’s aesthetic small streets, if you pass by Rostzimmer15, a small but hipsterish coffee place, don’t hesitate to walk in. They have their own small roastery inside so just follow the smell of freshly roasted coffee and you won’t miss it. Röstzimmer 15 does not only offer amazing coffee and fresh pastries but it is easy to get lost in selecting between the different products offered on the shelves as well. For example, you can buy different teas, special chocolates, honey, poppy seed oil, coffee spice, coffee to-go cups, and many others. Check out their journey here.

      If you are planning a trip to Salzburg, don’t forget to save this post for later and enjoy a coffee trip while in the city of Mozart.

      Win a trip to Salzburg

      Also, don’t forget that you can sign up to win a trip for 2 in Salzburg. Here is what you have to do to enter the campaign:

      1. Purchase your favorite Meron product from any of our locations
      2. Fill up the registration form at the counter
      3. Keep the receipt
      4. Keep an eye to find out if you are the winner
      5. Fingers crossed until August

      The campaign is available until the 5th of August so don’t forget to visit us by then. You can read more info here or keep up with the latest news on our Instagram.

      Urban Collection: MERON streetwear

      Urban Collection: MERON meets TOM BABE: UNISEX ‘SINGLE ORIGIN’ T-SHIRT

      You know you’re a coffee lover when you read the message on the t-shirt and the first thought that comes to mind is espresso, a single origin one. Meron meets Tombabe with a t-shirt that brings together the urban vibes of Tombabe and our passion for specialty coffee, thinking as one.  The ‘Single Origin’ t-shirt is the result of a collab between two romanian brands, Meron & Tombabe, designed for the two communities around them.

      Urban Collection: MERON meets CHIC BIJOUX: MERON FACES SILVER BROOCH

      Meron Faces is a custom made silver brooch that serves as a tribute to the women in coffee, created by Chic Bijoux, a transylvanian manufacturer. This project is designed from scratch by our team, and brought to life by Sorin and Ioana’s studio.  The design is inspired by the South American women involved in growing and processing specialty coffee at the farms from where we select our coffee origins.

      This brooch is an extension of the project Meron Faces that celebrates diversity from our coffees to our #peopleofmeron. Created in a limited number, there are only 10 brooches available, crafted by laser cutting and engraving.

      Urban Collection: #peopleofmeron backpack

      Premium crafted backpack, created for coffee lovers & #PeopleOfMeron community, using high-quality metal accessories and coated cotton trims. Available in two colors: black & sand.


      Check our LIMITED EDITION MERCHANDISE available on our shop.

      People of Meron: Cristi from Meron Cismigiu answering Espress(o) Questions

      Meet Cristian from Meron Cișmigiu, he’s the one behind the seahorse latte arts you keep seeing in our photos. Today he is answering our Espress(o) Questions, this express interview with our People of Meron behind the bar, that you can read just as fast as it takes to extract an espresso. Enjoy!

      1. Age:23

      2. How long have you been in the specialty coffee industry? 2 years and 1 month.

      3. 3 attributes that describe you as a human being:
      empathic, sociable, determined

      4. 3 attributes that describe you as a barista: disciplined, kind, careful down to the smallest detail

      5. Top 3 favorite verbs that talk about you: to help, to learn, to implement

      6. I am very good at: besides brewing coffee, I am very good at breaking cups, wiping windows, and managing unexpected situations.

      7. The natural talent you are gifted with is: I make people smile. 

      8. I would love to learn to: fly planes

      9. What is the nicest compliment you have received as a barista?
      „I also like the coffee.” 😏

      10. Espresso or Pour Over: No need to choose just one, I like them both.

      11. What is non-negotiable when it comes to brewing coffee?
      Don’t ask for espresso with cold milk, long espresso or strong coffee.  

      12. Funniest request from a guest was…
      „A cappuccino with milk, please!”😂

      13. When you’re not a barista, you are…
      Just a man, who goes through time, making mistakes every day and learning.

      14. What would you like people to understand better about what it means to be a barista?
      We’re not coffee machines. We’re passionate people learning about coffee every day in order to offer the best experience to our coffee lovers guests.

      15. When and where are you the happiest?
      Anywhere and anytime, it’s all about the mindset.  

      PEOPLE OF MERON: DUTZU ANSWERING ESPRESS(O) QUESTIONS

      Meet Vlad from Meron Platinia, or Dutzu as friends call him. He is our today’s guest answering Espress(o) Questions. An express interview with our People of Meron behind the bar, that you can read just as fast as it takes to extract an espresso. Enjoy!

      1. Age:27

      2. How long have you been in the specialty coffee industry? For 3 years.

      3. 3 attributes that describe you as a human being:
      extroverted, sociable & very optimistic

      4. 3 attributes that describe you as a barista: organized, careful down to the smallest details & adaptable

      5. Top 3 favorite verbs that talk about you: to be (sincere), to communicate, to feel

      6. I am very good at: being myself, what you see is what you get

      7. The natural talent you are gifted with is: sharing happiness and good vibes.

      8. I would love to learn to:
      To accept and control my emotions…

      9. What is the nicest compliment you have received as a barista?
      I love when you brew my coffee.

      10. Espresso or Pour Over: Espresso

      11. What is non-negotiable when it comes to brewing coffee?
      The desire to extract the best from coffee.

      12. Funniest request from a guest was…
      There are so many that it’s hard for me to choose one😂

      13. When you’re not a barista, you are…
      When I am not at work I allow myself to be more dreamier, while I keep my feet on the ground.

      14. What would you like people to understand better about what it means to be a barista?
      When you’re behind the bar you want to offer the guests a complete experience from the coffee you brew to the way you make them feel.

      15. When and where are you the happiest?
      I think happiness has no place or date… Try to see the good in everything, and you will always be happy

      Coffee for the Community: Our way to get involved in causes we believe

      Beyond being a product or offering a service, we are a business that understands the importance of well-being and support for the community. We are grateful to say that over the years we have grown a beautiful community around our specialty coffee. Being part of this engaging community gave us a sense of belonging. It enabled us to support perpetual growth of our people and our environment.

      Coffee is our passion, while the community inspires us. With this thought in mind, we developed a a recurring series of projects under the name of Coffee For the Community. This is our way to  get involved in causes we believe.

      Here are the causes we are supporting:

      A MagicHelp for the parents

      MagicHELP is an initiative that aims to offer support to the parents caring for children with cancer. Through a mobile application, the families are matched with the businesses that can provide them help through services and products. In our case, specialty coffee. As partners of MagicHelp we give parents a moment of relaxation when they can enjoy a coffee-based drink in our coffee shops Meron Napoca and Meron Central.

      Coffee for a Good Cause

      Coffee for a Good Cause is our own way to give back to the community through a recurring fundraising in one of our locations. Concretely, all the money raised in one day from coffee-based drinks are donated to a cause supported by us.

      We started this project back in December 2019. Our first cause was Magda Săvuică’s project Dragoste desculță that aims to offer food, clothing and basic products for children from Negresti village, Vaslui county.

      The pilot edition was so successful among the people in our community, that we decided to repeat this experience to support an initiative of Rotaract Cluj. In March this year, we’ve organized another edition of Coffee for a Good Cause and all the money were used to buy Nellcor Sp02 sensor cables for the Neonatology department of Dominic Stanca Clinic, Cluj-Napoca.

      For the 3rd edition, that took place on May 17th we supported Terapie prin artă by Create.Act.Enjoy. They initiate art therapy projects with hospital patients: outdoor concerts, arranging green spaces, comedy shows, creative workshops for therapeutic purposes, psychologist-assisted socialization for single patients.

      Their purpose during this period? To raise 30% of the total project budget from individual donors who want to support art therapy in hospitals.

      BlooDoChallenge

      Blood donation is important. Volunteer blood donors are connecting lives and sharing life through it. To encourage blood donation we partnered up with BlooDoChallenge, an app that promotes blood donation by offering points, from 30 to 50, when you donate blood. For every 30 points in this app, you are offered 15% discount in our coffee shops in Oradea, Cluj-Napoca, Alba Iulia, Satu-Mare and Zalău.

      __________

      Businesses are made by people, with people and for the people. So, beyond being a product or offering a service, we are a business that understands the importance of well-being, caregiving and support offered to the community. We get involved in causes we believe in and we say yes to projects that make this world a little better. 

      Meron Alba Iulia

      Espresso Questions with People Of Meron: Dorin

      Meet the amazing People of Meron, the ones that fill our cups with both coffee and good vibes through Espress(o) Questions. An express interview with our People of Meron behind the bar, that you can read just as fast as it takes to extract an espresso.

      Dorin is just one of these passionate guys that could talk about coffee all day long. You can find him at Meron Cismigiu.

      1. Age: 22

       

      2. For how long have you been in the specialty coffee industry?
      I have been in the specialty coffee industry for 2 years and 8 months

       

      3. 3 attributes that describe you as a human being:
      Sugar, spice and everything nice.

       

      4. 3 attributes that describe you as a barista
      Professional, friendly and passionate.

       

      5. Top 3 favorite verbs that talk about you
      To ask, to think, to act.

       

      6. I would love to learn to …
      I would love to learn how to roast coffee, it’s on my list.

       

      7. What is the nicest compliment you have received as a barista?
      “Yeah, you’re right, I really don’t need to add sugar in my coffee.”

       

      8. Espresso or Pour Over
      Pour Over

       

      9. What is non-negotiable when it comes to brewing coffee?
      Cold milk next to espresso. We don’t do that here.

       

      10. Funniest request from a guest was…
      Cafe bonbon? If that’s a thing…

       

      11. When you’re not a barista, you are…
      Client in other coffee shops and my cat’s best friend.

       

      12. What would you like people to understand better about what it means to be a barista?
      There’s a lot of work, passion and knowledge behind every cup of coffee.
      13. When and where are you the happiest?
      When I’m surrounded by good coffee and nice people. 

      Espress(o) Questions with Women of Meron: Livia from Meron Zalau

      This month we celebrate and honor the #womenofmeron, the ones that help us share the passion for specialty coffee in the communities we belong to. Today’s guest is Livia, the manager of #MeronZalau.

      She’s here to answer our Espress(o) Questions, an express interview about the life behind the bar, that you can read just as fast as it takes to extract an espresso.

       

      Enjoy!

      1. Age: 37

       

      2. How long have you been in the specialty coffee industry? For about 6 years now, but I have learned much more in the past year since working with Meron.

       

      3. 3 attributes that describe you as a human being: Honest, friendly, reliable.

       

      4. 3 attributes that describe you as a barista: Passionate, enthusiastic, well mannered.

       

      5. Top 3 favorite verbs that talk about you: to be present, to share, to discover.

       

      6. The natural talent you are gifted with is: Attention to detail.

       

      7. I would love to learn to…Speak perfectly French.

       

      8. What is the nicest compliment you have received as a barista? ‘I love to see a smiling face every morning, makes my day’.

       

      9. Espresso or Pour Over? Espresso.

       

      10. What is non-negotiable when it comes to brewing coffee? Serve the coffee straight away, I can not drink a coffee that sat longer than 5 min after being prepared.

       

      11. Funniest request from a guest was…Draw their faces in a cup.

       

      12. When you’re not a barista, you are…. An auntie, a friend, and a traveler.

       

      13. What would you like people to understand better about what it means to be a barista? All the work and knowledge that is being put behind a cup of coffee.

       

      14. When and where are you the happiest? When I hit the road.