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COLOMBIA DIEGO SAMUEL: Specialty Coffee Roasted at Meron

COLUMBIA DIEGO SAMUEL

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

 

The farm 

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

 

The farmer

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

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

 

The processing

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

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

 

Take a look at the cup profile:

Country of origin: Colombia

Farm:Finca El Paraiso

Farmer:Diego Samuel Bermudez

Elevation:1930m

Proc. Method: Thermal Shock Fermentation

Region: Cauca

Variety: Castillo

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

 

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

COLOMBIA LLAMADAS: Specialty Coffee Roasted at Meron

COLOMBIA LLAMADAS

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

 

The farmer 

Don Alejandro Ortiz, owner of the Llamadas farm, is the eldest of 9 brothers, sons of coffee farmers. Since his childhood don Alejandro accompanied his father to harvest and plant coffee, a profession he practiced during his adolescence to “earn a few pesos”. 

After meeting his wife Nancy, with whom he had 6 children, Don Alejandro gathered his savings and acquired 10 hectares of land landlocked in the Central Colombian Cordillera where he produces with his family varieties like: Borbon Rayado, Borbon Rosado, Geisha and Caturra. 

Together with other producers, he founded a coffee association that works for the continuous improvement of agronomic and post-harvest practices.

 

Geography

Pitalito is bordered by the Central and Eastern Andes, with most of the region located in the Magdalena Valley. This gives a great variation in climate, the temperatures in the farms vary from 17C to 23C. Most of these farms are between 1200 and 1800 m. They also benefit from the volcanic soil.

 

The variety

The Striped Bourbon is a wild mutation of the Bourbon variety; it is a natural dried coffee but also fermented for 400 h. These 400 hours of fermentation take place in several stages with different tanks and temperatures. The result is a coffee with more marked fruity notes, a rounder texture on the palate, and very little bitterness.

 

 

Take a look at the cup profile:

Country: Columbia

Region: Pitalio, Huila

Farm: Finca Llamadas

Farmer: Alejandro Ortiz

Variety: Stripped Bourbon

Elevation: 1700-1800m

Processing: Natural Dried/ 400h fermentation.

Tasting notes: Eucalyptus, Figs, Dark Cherry, Tropical Fruits, Chocolate truffles

 

 

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

ETHIOPIA DEBEKA: Specialty Coffee Roasted at Meron

ETHIOPIA DEBEKA

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

 

The farm/farmer

In Ethiopia, Kamba source coffees from Israel Degfa and Kerchanshe. Israel is one of Kamba’s shareholders and the owner of the Ethiopian export company, Kerchanshe.

The Debeka coffee began back in 2017 when Israel joined Kamba on an origin trip to Brazil to explore new and exciting processing methods to bring back to his farms and mills in Ethiopia.

 

About the coffee

This coffee is produced at Israel Degfa’s private farm, Debeka. With only 180 raised beds and just over 100 staff during harvest season, this is one of Israel’s smallest projects.

Initially, the coffee was grown under a sprawling one-hectare greenhouse with all agronomic practices being computer-controlled. Disease-resistant varieties and other experiments are also enacted at Debeka. This lot is from the second harvest of this experiment and the profile has continued to improve.

 

 

 

Take a look at the cup profile:

Country of origin:Ethiopia

Producer: Israel Degfa

Region: Oromia, Borena

Varieties: Mundo Novo

Elevation: 1,680 – 1,950 m

Proc. Method: Natural Dried

Tasting notes: jasmine, apricot jam, mandarin orange, cloves, citrus zest

 

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

HONDURAS SAN RAFAEL: Specialty Coffee Roasted at Meron

HONDURAS SAN RAFAEL

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

 

The farm

Laguna de Ayarza (Lake Ayarza) is a crater lake in the Santa Rosa department of Guatemala. It is known locally as Laguna Azul (Blue Lake). Lake Ayarza was formed around 20,000 years ago by a volcanic eruption. The lake has a surface area of 14km² and is located at 1,400masl. 

According to local legend, the true nature of the lake is far more mysterious. Some say it is connected to ocean, the actual depth is unknown and that an expedition to find the bottom ended in tragic failure. We do know Lake Ayarza is in a remote location and access is difficult. This means it has remained in pristine condition with only around 10 houses built around its edge. 

 

The farmer

Norma Iris Fiallos Calidonio is a coffee producer from Corquín, Honduras. The woman inherited the farm in 1982, and today she is a member of the Aruco cooperative, which provides support at all stages of growing microlots.

Within its farm, Norma aims to create an open tourist space that will be a haven for coffee travelers from around the world. Together with her family, the woman researches the best management practices on coffee plantations and implements them on her plot. 

 

Harvesting

In Honduras, the harvest period lasts from February to March.

After harvesting, the berries are washed and cleaned of fluorides. The ripest and high-quality cherries are sent to the patio, where they are evenly laid out for drying, regularly mixed and calibrated. Special drying canopies are used for drying – the so-called “African beds”.

 

The processing

Natural treatment lasts about 3-4 weeks and is one of the longest methods. The coffee is dried until the skin of the berries acquires a pronounced dark color, and the grain is completely separated from the dried pulp, which can be heard by the characteristic tapping of the grain in the middle of the dried shell. Drying lasts until the moisture content in the grain reaches 12%. 

After drying, the berries are collected in bags so that the grain exchanges moisture.

The last stage – the grain is sent to the haler to remove all the upper layers.

 

Our Head of Sourcing on this coffee

This natural process Parainema varietal from San Rafael farm it’s a joy for us.

Its intense red fruits character combined with vibrant citric acidity and some delicate notes of alcohol like banana liquor from the process are completed by a sweet and long honey finish.

This unique coffee was our favorite from Honduras this year and we are proud to be able to share it with our #peopleofMeron

 

 

Take a look at the cup profile:

Country of origin: Honduras

Farmer: Norma Iris Fiallos

Farm: San Rafael

Region: Occidente, Copan

Varieties: Parainema

Elevation: 1350m

Proc. Method: Natural Dried

Tasting notes: strawberry, banana liquor, sweet orange, honey

 

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

GUATEMALA AYARZA: Specialty Coffee Roasted at Meron

GUATEMALA AYARZA

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

 

Geography

Laguna de Ayarza (Lake Ayarza) is a crater lake in the Santa Rosa department of Guatemala. It is known locally as Laguna Azul (Blue Lake). Lake Ayarza was formed around 20,000 years ago by a volcanic eruption. The lake has a surface area of 14km² and is located at 1,400masl. 

According to local legend, the true nature of the lake is far more mysterious. Some say it is connected to ocean, the actual depth is unknown and that an expedition to find the bottom ended in tragic failure. We do know Lake Ayarza is in a remote location and access is difficult. This means it has remained in pristine condition with only around 10 houses built around its edge

 

Harvesting

Every coffee has a story. Those processed at Ayarza are no different. The season begins in November when they mill commercial-grade (hard bean) cherries that have been transported from lower altitudes. In late December the SHB EP standard quality starts to arrive from the farms near the mill. Shortly after they’ve welcomed the new year, the farmers bring the first few lots of Blue Ayarza. Between January and April, they use various processes to produce specialty coffee or standard washed coffee, depending on the quality of the cherries.

 

Processing

Following a process borrowed from wine production, the cherries spend 40 hours fermenting anaerobically. Then they are sun-dried on the patio for between one and two weeks.  

 

Take a look at the cup profile:

Country of origin: Guatemala

Farm: Various smallholders

Elevation:1400-2000m

Proc. Method: Carbonic Maceration

Region: Ayarza, Santa Rosa

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

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

Meron Roastery: A new coffee experience, same home

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

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

What’s new?

The Brew Bar

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

The Minimalist Design

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

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

Opening Day with Agnieszka Rojewska

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

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

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

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

NICARAGUA FINCAS MIERISCH: Specialty Coffee Roasted at Meron

NICARAGUA FINCAS MIERISCH

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

 

The farm

Located in the department of Jinotega, La Escondida about 20 minutes driving from the city proper.

La Escondida is home to the “varietal garden”; this is where they test out new varieties before deciding if it’s worth planting it on one of the farms. It’s also the only farm in Nicaragua that has Laurina growing on it (this specific plot is the only one irrigated due to its close proximity to a river source).

 

The variety

A cross between a Mundo Novo and Caturra, the Red Catuai is a compact plant that has a good production yield and can give a good cup quality with high enough altitudes and proper processing. It is the most planted variety on their farms, and very common amongst producers in Nicaragua along with Caturra. 

 

Natural Anaerobic at Low Temperature

It begins with only picking optimally ripe, blood red, cherries. They place floated and rinsed whole cherries into juice barrels (due to their food-safe interior) with no water and covered with a lid. It’s important to note that they need to make sure that the lid would seal the barrel airtight so as to prevent any oxygen from entering the barrel. 

 

After spending 48 hours inside a cold room, the cherries are spread out as a thin layer on our patio under 100% sunlight where they spent four days. The cherries are then moved three to four times a day, always making sure not to damage the cherries. After spending two days on the patio they are transferred onto African beds inside a greenhouse. The cherries finish drying on the African beds after 25 days. So total drying time is 29 days

 

About the tasting notes, from the farmers

”Cup-wise the first thing we noticed was that the profile was much cleaner, meaning the flavors were easier to identify. We also noticed a higher, but delicate, acidity. Naturals tend to display a fuller/heavier body, yet we’ve found that this process balanced the body with the newfound acidity”

 

Take a look at the cup profile:

Country of origin: Nicaragua

Farm: Fincas Mierisch

Elevation: 975-1230 m

Proc. Method: Natural dried/Low-temperature anaerobic fermentation 48h

Region: Jinotega

Varieties: Red Catuai

Tasting notes: stone fruits, hazelnut, vanilla, butter

Roasting profile: Light roast

 

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

KENYA KAGUYU AB: Specialty Coffee Roasted at Meron

KENYA KAGUYU AB

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

 

The farm

Kaguyu is a washing station, located near Kerugoya town in the Ndia division of Kirinyaga county in Kenya. The county is lying on the slopes of the amazing ice that peaks Mount Kenya. 

 

Geographical Conditions

Kaguyu has an altitude of 1750-1800 meters above sea level, enjoying two distinct wet seasons. An annual average rainfall of more than 1500 mm is recorded in this county. The region’s soil is enriched with organic matter due to its deep volcanic red soils. 

 

The farmers

Kaguyu grows coffee in a total area of 200 hectares, with an annual production of 

250 000 kg of green coffee. Kaguyu has 1000 active members, growing an average of 200-300 coffee trees on each farm.

 

The processing 

Coffee cherries are selectively handpicked and brought to the Kaguyu washing station for processing. The coffees are fully washed with a double fermentation method. The factory’s water comes from the Rutui river, where the soaking pits in the factory recycle the water. 

After pulping, the coffee is dry fermented overnight, before it’s washed, then soaked for 24-48 hours in clean water and finally spread out on raised beds for defect selection and sun drying.

 

The varieties

SL28 and SL34 are responsible for most of the top-quality coffees produced in Kenya.

The Scott Laboratories were hired to develop new cultivars between 1934 and 1963. The development of cultivars SL was based on the Mokka and Bourbon varieties, which were introduced into Kenya by Scottish and French missionaries, from Yemen and Reunion Island respectively.

 

 

Take a look at the cup profile:

Country of origin: Kenya

Region: Kirinyaga

Farm: Inoi Fcs (1000 active members)

Varieties: SL 28 & SL 34

Elevation: 1700-1800 m

Proc. Method: Washed

Tasting notes: tangerine, figs, jasmine, honey

Roasting profile: Light roast

 

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

Meron Rarities: Panama nanolot Gesha from Coffee Creative District

Meron Rarities brings together extraordinary nano or micro lots, flawless processing methods and exquisite coffees that we tested until we reached perfection in the cup. All Meron Rarities origins are roast on demand, this way you can experience 90+ SCA Points coffees roasted in small batches especially for you.

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

Like all the origins processed by them, Panama Coffee Creative District, nanolot Gesha has an innovative anaerobic processing method.

Only cherries with a sugar level of higher than 18 units on the BRIX scale and a pH of 4.5 end up being processed by the Static Cherry method. The cherries are closed in metal tanks to create an anaerobic environment and for bacteria to grow at a slower pace.

Meron Rarities: Brazil Aramosa Cup Profile

This slow fermentation method gives to this Gesha Nano Lot from Panama a vibrant acidity, due to the presence of lactic acid and a complex cup profile:

Floral tasting notes, dried fruits such as figs, tropical fruits such as papaya. And for the experience to be complete (and complex), the presence of sweet spices in the aftertaste makes this origin even more interesting.

Enjoy this uniquely processed Panama Coffee Creative District, nanolot Gesha. Roasted in Transylvania at Meron Roastery, take a look at the cup profile:

Country of origin: Panama

Farm: Coffee Creative District

Farmer: Enrique Preteld

Elevation: 1700 m

Varieties: Gesha

Lot: nanolot Gesha

Proc. Method: Anaerobic

Tasting notes: white lilac, figs, papaya, caramel, clove

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

The Yellow Box Subscription – The benefits of Meron Coffee Subscription

Freshly roasted coffee is one of the things we value most in Meron. Whether you find it at Meron Roastery, on our locations, online on shop or on the grinders in our coffee shops, we always make sure that we extract in the cup only the best beans.

We select coffee origins from all over the world, which we roast in Cluj-Napoca, depending on the parameters we constantly adjust. We work with single origin coffee that we test closely, to get the best results on espresso – with or without milk and on filter. Our roasting style is medium light and we are always looking for complex origins that will surprise our taste buds: floral, fruity or chocolate origins, with classic or anaerobic processing.  

So tell us. How many times you stood in front of our coffee shops, staring at the shop, wondering what to buy? Of course, you can always ask our baristas for a recommendation, but isn’t it easier to order your coffee at home? You share with us your coffee preferences and we prepare a coffee box suited for you.

We got you covered! We have prepared for you The Yellow Box, the monthly or weekly coffee subscription with origins specially selected by our roaster. You choose the period, the type of subscription, we write down in the calendar, we put in the yellow package the best coffee beans and we send them to you at home or at the office.

This way, you will always have freshly roasted coffee, delivered directly to your home. Carefree and much more eager to explore the culture of specialty coffee. Easy, right?

What is Yellow Box Subscription and what are its benefits?

Coffee subscription is the service that allows you to sample different types of coffee beans, roasts, and origin. Then, place an order on when and how frequently they want that coffee or a blend delivered to their doorstep.

We offer a direct subscription – meaning we are the roasters and the ones in charge of delivering the coffee. Our selection of coffee are based on the experience of our Head Roaster, Delia Avram. So, we prepared for you two options:Coffee Explorer and Coffee Master. The first is dedicated to those coffee explorers, that enjoy tasting new coffees with every occasion. Coffee Master is dedicated to the coffee geeks, the ones looking for atypical fermentation & roasting.

What to expect?

The Coffee Explorer Box provides you with the coffee you need to embark on a journey of coffee discovery. No fuss, no stress, never run out of coffee. It’s designed for caffeine junkies or those who never miss the opportunity to try new origins, roasting styles, using different brewing methods.

The Coffee Master Box is a complex experience. Each box contains either Meron Rarities or Founder Selection (or both) – nano or micro lots of coffees that we select from all over the world, we roast and taste them at our roastery in Transylvania. Among coffee lovers they are known as “something exquisite” – indulging coffees for you to enjoy. 

What should you look for in a coffee subscription service?

1. Fresh roasted coffee, but perfect rested for you to enjoy it

The very next annoying thing after running out of coffee is stale coffee beans when you look for a delicious brew. One of the particularities of specialty coffee is that is freshly roasted.

2. Reliability

2 bags per month or 4 bags per month, you chose – depending if you are a morning drinker or a heavy drinker. Depending on how many coffee lovers live under the same roof. A coffee subscription will save you from driving of walking into one of our coffee stores. Your favorite beans will be waiting you at home or the office as frequently as you want them without worrying of running out of coffee. We got you covered.

3. Single-origin coffee 

Single-origin coffee means exactly how it sounds. It means that the beans come from one geographical region or country and could be harvested from the same farm or estate or multiple farms in the same country. Simply put, a single-origin coffee means that it comes from a single producer, crop, or region in one country. Coffees that aren’t single-origin are typically referred to as blends, which include more than one single-origin coffee.

4. Diversity and exclusive selections 

We always encourage you to learn, explore and appreciate coffee. Every time you expose yourself to a new origin or processing, you are one step closer into understanding coffee. Opting for a subscription will give you access to a lot of kinds of beans that you may not find in coffee stores.

5. Costs 

Yes, it is important for you to know that you can enjoy a good cup of coffee and save costs while you do it. It saves you money, time of walking down to the nearest coffee shop and the effort of choosing from what you can find in a coffee shop. You will spend less per cup, the coffee  is delivered at your door. Another key point of a coffee subscription is knowledge regarding coffee. We ensure a constant developing of the consumer, sharing coffee samples, recipes, insights and useful information for coffee lovers.

Join the Yellow Box Subscription now. The cut-off date for customers’ orders is February 20, 2021. All orders placed before that date will be shipped out on March 1, 2021. Orders placed after February 20 will be shipped out on April 1, 2021.

#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) 💛

 

10k #peopleofmeron on Instagram | Milestones are not about us, are about you

You, the one reading this and me, and me, the one behind the keyboard, are on the same journey with 9,998 other people. And together, we are part of the #peopleofmeron Community. What did it took to get here? More than 4 years of passion for coffee, constant commitment and a lot of memories to throw back to. So we decided to celebrate this milestone through your eyes. See the whole journey in the following article! 😀

Constant development of the people that brighten up your mornings: Our Baristas

Sometimes, our baristas are the first hoomans (your pet counts as well, but you might go back to bed for a short nap and those emails won’t solve themselves 😅 ) you interact with at the beginning of the day. So how would you feel if your day starts grumpy, with a coffee that is too hot or too cold or, even worst with bad attitude towards you? We know. That’s why we are friendly and communicative, that’s why we are always willing to share with you our knowledge about coffee and what suits you best.

Our baristas are guided through constant training and development by our training team: Delia, Alina, Cristi, Dorin & Bogdan. 🙏

No matter the skill: latte art, recipe adjustments, brew, coffee chemistry, cupping, customer approach – everything can be improved. So where there is a will, there is a way. From new entries, to gray apron baristas – we lift each other up in order to obtain the best results in your cup. And smiles on your face, ofc.

 

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The clash of the titans 🙂 with @cristioltean13 and @mihaibirta . . #mood #coffee #productphotography #cluj #clujnapoca #clujlife #clujinsta #ilovecluj #meronroastery #meron @sca_romania #clujcoffeefestival #barista #friends #mensfashion #menandcoffee #canon5dmarkiv #canon #specialitycoffee #baristalife #coffeeshop #astoriacoffeemachines #barista #peopleofmeron

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Modern wizard preparing the magical potion. ❤☕ . . . #TheUnicornShooter #mirrorless #sonyalpha #alphagrams #alphagrammers #photography #photooftheday #outandabout #perspective #photo #photootd #followme #unicorns #magic #passion #followme #bucharest #coffee #coffeeporn #coffeelove #coffeeshop #goodmorning #wakemeup #meron

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Trust is earned and it’s delivered sip by sip

From the roaster to the people behind the Instagram account, managers and baristas, we try to measure our effectiveness. This is how we can measure the educational improvement of specialty coffee consumers: throughout your curiosities, your feedback and suggestions, your appreciation, your tags and mentions on Instagram every time you step in and your enthusiasm when we share our good.

“Fidelity and good quality engagement shows progress.”

We think that every brand has to have a Corina like ours, that always takes the time to answer customer’s messages and curiosities. That puts herself into the shoes of the person drinking the coffee and at the same time, of the business. That understands how important it is to explain what it took to extract that espresso, what origin fits best for your home made brew and how to adjust your recipes. So, if you ever asked us something, now you know that she was there for you, every single time.

Our DECAMERON through your eyes

We warmly share our story to the curious customers that wish to find more about Meron, bringing them along in the world of coffee. We cherish each and every one of you that want to know the process behind the cup.

We are not perfect and we do not pretend to know it all, buuuut the passion for specialty coffee and the community we gather around it brought us here. Imagine what can we do next 😀

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Chocolate chips

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Name a better duo, I'll wait 😝💛 @meron.coffee #coffee#best#love#inspiration#meron

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Good Sunday coffee ☕️ @meron.coffee ⁣ ⁣ #specialtycoffee⁣ #fiiprezent ⁣ #bucharestcoffeeshops #bucharestcoffeeagenda #bucharestcoffee #coffeeofbucharest #bucharest #bucuresti #meron #cafeabucuresti #bucurestioptimist #coffeeshop #brewcoffee #panamacoffee #panamabrews #brew #brewspecialtycoffee

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#coffeeasyouare ☕️💛

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Stand for your local, create magic & enjoy

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✨ __________________ #untold2018 #peopleofmeron #festivalmood #festivalvibes #summer #summermood #happiness #joy #magic #goodvibesonly #feelthemagic #untoldfestival #cluj #romania

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Praf de stelee pe hainele melee ✨ Cineva testează pigmenții ca lumea, altcineva suflă în ei 😂 Zoom the cool picture out 😉 Tare faină poza, dear @franciscphotographer.ro (scuză-mă că sunt purcică, m-am băgat peste editarea ta și am răcit cromatic poza) P.S pigmentul/glitter roz-auriu de la @cupio.ro este atâât de frumoos 😍

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Surrounded by smart, powerful and inspiring women 👸 This weekend was a great one and I’ll definitely go the the next #shopmycloset events! 😊💖

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#brewingwithdani • Delicious anaerobic fermentation (96 hours) coffee from Brazil. Roasted in Romania by @meron.coffee and handpicked by @thecoffeevine in the May selection box. . Opening the bag – the coffee beans release amazing aromas of dried fruits, rum and smooth chocolate. . Brewed on the V60, this coffee was so delicious! Notes of plums, rum, dark chocolate and an amazingly creamy mouthfeel! . Anaerobic fermentation can sometime go too far and overtake the coffee’s natural characteristics, but in this case I feel it created more complexity and pushed the fruitiness to a different level. Crazy interesting, delicious coffee all around! 🇷🇴 🇧🇷 🍒 ❤️

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Hello 🍷. @meron.coffee // their new summer menu is awesome 👏🏾

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The yellow cups & your lenses

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#clujneversleeps #clujlife

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just in case • • • Photo: @maliscaanna #coffeeholic #feelingsinacup #meron #peopleofmeron #coffeequotes #coffeehouse #coffeeshop #bucharestcoffeeshops #coffee #coffeeshops #coffeetime #coffeeshopsoftheworld

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Tasty escape 🏞 . . . . . . . . . . . . #meron #peopleofmeron #coffee #togo #nature #instacapture #photooftheday #cheileturzii #canonphotography #isee

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☕😊 Și uite așa ne-am început ziua

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ZF Live. Bogdan Ciocian, Meron Coffee: Dacă în toamnă va mai fi un al doilea val de îmbolnăviri, unele dintre cafenelele noastre nu vor mai fi sustenabile şi va trebui să le închidem

Izbucnirea crizei coronavirusului a prins lanţul de cafenele Meron în plină extindere ♦ În luna mai reţeaua ar fi trebuit să ajungă la un număr de 17 unităţi deschise în principalele oraşe din ţară.

Bogdan Ciocian, fondatorul lanţului de cafenele Meron, spune că în perioada pandemiei de Covid-19 businessul a suferit o scădere de 80% faţă de lunile de dinaintea izbucnirii crizei.

 

Materialul integral aici. 

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. 

Meron Brasov: We Opened a New Coffee Shop

This year was an atypical one for us, but we took all the necessary measures to adapt to the new social context and to be as close as possible to consumers. Thus, we continued the investment in the online store for coffee beans and coffee preparation equipment, developed a strategy for the safe delivery of products at home and prepared the necessary materials to help consumers prepare their specialty coffee at home. Of course we did not ignore the expansion of the brand in the cities planned before the pandemic.

“We depend on each other: from green coffee, service providers, employees, to local producers we work with. Therefore, the next cities that we have in mind for expansion and for which there are already advanced discussions are Sibiu and Timisoara. We want to get as close as possible to our customers, that’s why expansion is one of our priorities”, adds the Cluj entrepreneur Bogdan Ciocian, CEO Meron.”

Meron Brașov: our number 17th coffee shop

Our newest coffee shop is located in the heart of Brașov on the no. 11, George Enescu Square. Make sure you pay us a visit when you’re around. Check the schedule here.

Meron Brașov is designed by FainDesign. This team of specialists from Cluj-Napoca planned a minimalist design, with Nordic influences and many white accents, textures and natural materials. The coffee shop follows the design lines of the entire network and has a welcoming and open look. 

#TheDesign

#TheCity

Meron Brașov: Meet #TheTeam

Naomi, boys, welcome to our #PeopleofMeron family! These are some of #ThePeople, managers, barista, Meron specialists, that invested their work and dedication to open #MeronBrasov, our 17th coffee shop.

Meron Brașov: Taste #TheSpecialtyCoffee

The Specialty Coffee we invite you to taste at Meron Brasov has everything a coffee lover would look for. A floral and fruity Ethiopia Ye Genet on espresso for the ones who look for acidity and complex tasting notes. A comfortable Brazilia Terra Branca with tasting notes like almond, muscuvado and chocolate.

Aaand on brew, we’ve prepared you two exquisite experiences, both from Meron Rarities series. A bold and anaerobic Costa Rica San Jose, tasting like cinnamon and red fruits. Of course, we’re saving the best for the end: an anaerobic Caturra variety from Panama Rocky Mountain, mixing rhum with black cherry and jasmine.

Meron Brașov: #TheSoftOpening

We want to thank Brașov locals &  coffee lovers community for the warm welcome. We met with some of the owners and baristas from local coffee shops and it was our pleasure to share our coffees and thoughts. For Meron Brașov we chose a soft opening, a private event – gathering no more than 30 people on Saturday followed by a tasting session on Monday.

In order to expand your coffee culture you have to embrace diversity. So we asked all the local coffee shops to bring their best beans to brew and enjoy it together. Thank you Tekafe & CH9 for joining us, we must repeat this experience next time 🙂

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Hello Meron! 💛 Had a blast tasting some really cool origins today. Thank you @delia.rox @cristioltean13 and the whole team 🤟

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