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Ciao, World of Coffee Milan!

Since the early stages of Meron, we have been meticulously finding excellent origins, constantly learning, and creating a team that works day after day after day to bring only the finest of what specialty coffee has to offer. We indeed brought a small part of our own world to World Of Coffee in Milan from the 23rd to the 25th of June, so the days prior to this have been filled with meetings concerning origins selection, roasting, cupping, and brewing, packaging, and shipping. We’ve left Romania full of emotions since Cristi and Damian were about to represent Romania as “National Latte Art Champion” and “National Cup Tasting Champion” for this event. This type of competition requires a lot of dedication, discipline, and rigorous training, and our teammates definitely exceeded our expectations. We cheered for them through the competition and we are more than proud to have them on our team!

Calin, Bicu, Robert and Anastasia did an incredible job showing off their brewing skills on pour-over and espresso. Our amazing origins were definitely handled with care: 

Ethiopia Daye Bensanatural anaerobic processing and tasting notes of white flowers, melon, green apple and honey;

Brazilia Fazenda Guariroba – double anaerobic fermentation with quince, cedar, white grapefruit, brown sugar tasting notes

Colombia Diego Samuel – a thermal shock fermentation with hibiscus, red plums, blood orange, nectarine and berry candy tasting notes;

Mexic Aldama  honey processing method with cranberry, raisin, wine and maple syrup tasting notes.

Colombia El Obrajea washed processing method with orange blossom, starfruits, tangerine, white chocolate and vanilla tasting notes

Colombia La Mariaanaerobic washed processing with red currant, clove, cocoa, caramel tasting notes.The pleasure was on us while hosting the Bar Takeovers with so many charismatic coffee experts from the industry. We had a great time with Luis from Finca Llamadas who poured over Finca Guacobia Pink Bourbon, a high quality micro lot from Finca Guacobia with a processing method of 400h low temperature anaerobic fermentation.  We had more takeover sessions with guests that amazed us with their coffees and knowledge: Coco from Lerida Coffee Estate, Wilford from Lamastus Family Estates, Jorje from Inmaculada Coffee Farms. All of them were simply amazing behind the bar, exchanging infos with our crew and having a great time!

From the first minute to the last, we brewed our greatest and most well-known origins. Milan fell in love with El Obraje, a washed Geisha from Colombia that we simply adore. Special thanks to everyone who stood behind the bar and brewed our origins to perfection.

We proudly represented the Romanian specialty coffee industry along with other industry mates and we enjoyed every second of it.

 

Until we meet again, we will

Keep Roasting light & staying bold.

PS: Many thanks to our partner ATP Group  for taking us there safely

Bonjour, nos amis! – Paris Cafe Festival 2022

This year’s edition of Paris Cafe Festival was held between 14th-16th of May 2022 at Centquatre and we were completely impressed by its intimacy and energy. We brought our most exquisite origins to display and looked forward with excitement to what was about to come.

On the first day we got the chance to take over the Brew Bar for one hour and, of course, we brought our own coffees. After a long first day of brewing and  intense coffee conversations, we were once again grateful for the magic this industry has to offer. A bohemian vibe, paired with the scent of freshly roasted coffee beans, unique people and lots of smiles mixed with curious chatting. This is how the perfect recipe for Paris Cafe Festival looked like.
This edition, we decided to exhibit:
Colombia La Gabriela – a naturally processed origin with raspberry, nutmeg, peanuts and gingerbread tasting notes;
Ethiopia Daye Bensa – natural anaerobic processing and tasting notes of white flowers, melon, green apple and honey;
Colombia Diego Samuel – a thermal shock fermentation and hibiscus, red plums, blood orange, nectarine and berry candy tasting notes;
Colombia La Maria – anaerobic washed processing with red currant, clove, cocoa, caramel tasting notes.
Colombia El Obraje – a washed processing method with orange blossom, starfruits, tangerine, white chocolate and vanilla tasting notes.
Burundi Nemba – natural processing method and blueberry jam, dehydrated pear, black tea and toffee tasting notes.
Colombia Llamadas – natural processing method with eucalyptus, figs, dark cherry, tropical fruits and chocolate truffles tasting notes.
Mexic Aldama – honey processing method and cranberry, raisin, wine and maple syrup tasting notes.

Another chapter has come to an end, we left in Paris a little bit of our soul, but took with us memories that are more than words could ever describe.

Each coffee festival has its own mood, gathering people with unique experiences that are ready to be told, driven by the same passion and thankful to be part of such an amazing community.

Our team wandered the streets of Paris, getting inspired by the culture and architecture, while sipping extraordinary coffee origins and we couldn’t wait for their stories!

 

Jusqu’à la prochaine fois, Paris Cafe Festival!

London Coffee Festival 2022 – Roasting light, staying bold & making the best out of it

The 2022 edition of London Coffee Festival was held at The Truman Brewery from March 31st to April 3rd, 2022 & it was beyond any of our expectations. We had a wonderful time exploring the fair, meeting so many independent roasters and trying so many exceptional coffees. It was our very first participation at this event in London and we highly enjoyed it, so we will definitely come back.

Being the only Romanian roasters with a counter, we were excited to display our most valued origins like: Colombia Diego Samuel, Ethiopia Daye Bensa and Honduras San Rafael and many more.  We brewed exquisite espressos on a beautiful Linea Mini from La Marzocco but also exquisite manual pour overs for every one of you who stopped by. 

There is no doubt that our Panama Mount Totumas stole the show in London: everybody loved this coffee from our rarities collection and it was highly appreciated by every person that came by to try it. 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 had an amazing time chatting, brewing and sharing knowledge with coffee professionals and enthusiasts. For 4 full days, we wrote a new chapter with a lot of enthusiasm while making memories, from simply meeting other Romanian coffee friends to exchanging coffee bags with other local exhibitors. 

What mattered the most was the community we gathered there and with whom we managed to create long-lasting connections. We’ve made new friends, tasted some amazing coffees and proudly represented the Romanian specialty coffee industry. 

Until next time, 

We will keep 

Roasting light & staying bold.

Para ti, Panama! #origintrip

Our last origin trip was in Panama and being able to see and walk on the lands where coffee grows is an immeasurable joy. It’s like the joy of finding the last missing piece of a puzzle, a shift of perspective. A new way of experiencing and understanding coffee, this time directly from the farm and the farmers.

We gathered our team and started our adventure with a quick stop in Milano on the way. It was really great to visit our Italian friends for a little while and catch up on the latest coffee news. Shortly after, we arrived in Panama and quickly began a new adventure to remember!

Alex Halchiaș, our Head Roaster, wrote down a few words about his experience and what impressed him the most:

”The first thing I noticed when I arrived in Panama City was the influence of the United States in that country. From the way the buildings look to the fact that they have adopted the national currency and the dollar. At the farms I had the same impression, from the way they are organised, their mentality, how they managed to create demand for a product they can later ask for higher amounts/better prices. I am referring to coffee, of course, especially to the geisha variety that grows and develops a unique profile in the world, due to the microclimates in Panama. 

I found out that the farmers are very united and offer their support to each other. Due to the lack of involvement from the specialised coffee organisations, people came together and created their own competition, ”Best of Panama”, where farmers participated only with the best lots they have and they could bid for those lots depending on the place they’ve won. Also, many of the judges are exactly the same farmers or farm owners.

 I have met many professionals, people who understand the phenomenon, who are constantly innovating through new processing methods. They are very well prepared and also very good promoters of their coffee in the first place, but also of the specialised coffee.”

We definitely made the most out of the whole experience and visited many farm that caught our attention, such as: Finca Hartman, Mount Totumas, Carmen Estate, Auromar, Ninety Plus, Santa Teresa, Finca Lerida, Lamastus, Esmeralda and Finca Bonita. 

We asked Damian Narița, our Head of Sourcing, a little bit about the first farm visit: ”Our first coffee farm visit in Panama happened at Finca Hartmann, one of the oldest farms in Panama. They grow a lot of exquisite varietals like Geisha, Chicho Gallo, Pacamara and Maragogype. Felt really privileged to visit this farm and cup some new and interesting lots. Also the harvest took place with the help of ngäbe-buglé people that are indigenous people within the territories of present-day Panama.”

As you may already know, our single origin collection has Panama Santa Teresa, an origin we sourced before our trip and it was exquisite indeed. Soon enough we’ll add even more to our collection, so make sure you follow us and be the first who grabs them. 

Until then, keep exploring new origins and always drink exceptional coffee!

Sibiu, you are more than meets the eye! #MeronSibiu

Sibiu, you are truly more than meets the eye! 

Our 21st location found its home in the heart of Sibiu, among many artisans and creative souls. While wandering the streets of Piața Mare, we found a community like no other. People who lend a helping hand to each other and support their journeys. They embraced our presence there since the very first day and quickly made us feel like one of them.

Among some wonderful views while enjoying your coffee, our location from Arhivelor 2A Street has much more to offer. Peculiar origins, out of this world in-house pastry and a brunch menu.. oh, simply amazing. 

Whether you want to start your day with a pistachio cookie, a flavourful salad or a delicious toast, the next important step is the coffee pairing, obviously! Today, our location is waiting for you with some extraordinary origins on grinder, for espresso and filter as well. Starting with Ethiopia Bule Hora (jasmine, apricot, hazelnut, wine) & Ethiopia Kenisa (jasmine, plums, mango, lemon zest) on espresso. On filter, Ethiopia Daye Bensa (white flowers, melon, green apple, honey) & Columbia Llamadas (eucalyptus, figs, dark cherry, tropical fruits, chocolate truffles), from our Rarities collection.

Andreea, Ioana and Răzvan are in charge of your coffee moments, setting the mood everyday behind the bar, Alina and Yaroslav are the masterminds behind every brunch dish. Izabella takes care of delicious pastry, carefully baked to put a smile on our customer’s faces. 

                                                        We can’t wait to meet you all. From farm to cup, in the heart of Sibiu!

#coffeeasyouare #coffeeroasters #sustainablefarming #peopleofmeron #addfeelingsnotsugar

20th location opening: #MeronBistrita

We are in a constant search for the best places to meet and spend time with #peopleofmeron. And just like that, we found another hidden gem of Transylvania, the beautiful city of Bistrita. 

During our adventure, we discovered not only a vibrant city but also so many passionate people who understand the art of specialty coffee and all its stories. If you are ever wandering around the beautiful Transylvanian cities, put Bistrita on your list and you will be amazed. 

If you are not yet convinced to stop by we have some news: our 20th Meron coffee shop is now located in Bistrita on Decebal Boulevard no. 46. We`ve got not only the obviously great specialty coffee but also a wide variety of brunch dishes and suuuper delicious in-house pastry. 

 

You will find some desserts that are firstly introduced at Meron Bistrita like: layered cake, mini pavlova or cheesecake. 

As you probably expect, on the opening day we had some amazing origins on the grinder, both on espresso and on filter. On espresso, we delighted you with Colombia Diego Samuel, one of our Rarities origins, and with a classical Ethiopian coffee from Debeka farm. If you wanted to experience our filter origins you could choose between a Colombia El Jardin with tasting notes like raspberries, hibiscus, nectarines and honey or our one and only Diego Samuel also from our Rarities collection. 

 

Sebastian, Yanis, Tamara, Cristina and Eunice were there for you behind the bar and are always ready to brew the best specialty coffee roasted in Transylvania. In the kitchen, you can spot Larisa, Mishu & Ana getting those brunch dishes ready and looking pretty. Our pastry is carefully handmade by `Mama Ica`, who is a master in terms of cakes and pastries and also a person very close to everyones` hearts in Bistrita. 

So here you have them, all the reasons to visit us in Bistrita, or Bistrita in general. See you on Decebal Boulevard no 46 guys! 

 

#coffeeasyouare #coffeeroasters #sustainablefarming #peopleofmeron #addfeelingsnotsugar

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