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MAZELAB COFFEE ROASTERS

@mazelab.coffee

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𝙰 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚜𝚎𝚕𝚎𝚌𝚝𝚒𝚘𝚗 𝚘𝚏 𝚌𝚘𝚏𝚏𝚎𝚎𝚜
𝙲𝚑𝚘𝚜𝚎𝚗 𝚋𝚢 𝚝𝚊𝚜𝚝𝚎, 𝚋𝚎𝚢𝚘𝚗𝚍 𝚝𝚛𝚎𝚗𝚍
𝙿𝚛𝚊𝚐𝚞𝚎 · 𝚛𝚘𝚊𝚜𝚝𝚒𝚗𝚐 𝚜𝚒𝚗𝚌𝚎 𝟸𝟶𝟸𝟹

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This year was an unusual one for Finca Sophia @fincasophia . The farm entered the low point of its recurring production cycle, while its extreme altitude makes every harvest highly dependent on the season.

The entire 2026 harvest amounted to just 151 kg, divided into 44 nano lots. Nearly 80 percent of them weighed less than 5 kg. With so little coffee available, dividing it fairly through the usual allocations was almost impossible. Sophia therefore decided not to enter Best of Panama and instead released the entire harvest through a single private auction.

I was supposed to be on vacation when the auction began. I started bidding shortly after I woke up and stayed with it until late that night. It was a long and intense day.

I feel very fortunate that Mazelab Origin @mazelab.origin was able to secure three lots from such a small harvest. I was also trusted by three other brands to bid on their behalf and secured one additional lot for them.

More than anything, I am grateful for the opportunity to work with these coffees. Our responsibility now is to roast each lot with care and represent the work behind it as faithfully as we can. by @mazelab.coffee

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2 days ago

Last week, Jackie represented the Czech Republic at the World Brewers Cup 2026 in Brussels, finishing in 4th place after reaching the finals.

Standing on that stage was the result of more than a year and a half of work. It meant developing a new brewer from the ground up, building a presentation around something we truly believe in, sourcing the right coffee, refining the roasting approach, and bringing everything together into a single ten-minute routine.

The result mattered deeply.

But so did everything it revealed. Where we were strong, where we still need to grow, and how much more there is to learn.

Every experiment, mistakes, doubts, and every small improvement became part of the journey.

We are grateful for the experience, proud of the work, and more motivated for what comes next.

Growth does not always feel comfortable, but it always shows us the next step.

COFFEE INFORMATION
• Sourced by: Mazelab Origin - @mazelab.origin
• Origin: Mount Totumas, Panama - @mt.totumas.coffee
• Varietal: Ethiopian Landrace
• Harvest: 2026 Crop
• Lot Size: 1 kg by @mazelab.coffee

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22 days ago

[ NEW COFFEE ]

GARA AGENA

We fell in love with this coffee from the very first sip.
It is grown super high up between 2235m - 2350m in the mountains of Sidama, Ethiopia. For us, it has everything we love about Ethiopian coffee because it is bright, juicy, and full of fruit, but still tastes incredibly clean and smooth.

The farmers and the producer did an amazing job here. They only picked and selected the reddish, ripest cherries and dried them slowly for 35 days. That extra care gives the coffee a really deep, sugary sweetness.

It's packed full of flavors and just wonderful to drink.

What you’ll taste.
🍓 Strawberry Jam
🍍 Passion Fruit
🌸 White Blossom
🍬 Cane Sugar taken in Mazelab.coffee by @mazelab.coffee

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2 months ago

taken in Mazelab.coffee by @mazelab.coffee

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2 months ago

New coffee.

The exact same Kamavindi SL34 PB we brought with us to Bangkok, and somehow it disappeared on the very first day.

One of our favorite Kenyan coffees this year, juicy, structured, deeply expressive, with the concentrated sweetness and vibrant intensity we always love in peaberry selections.

This is also our first new crop release from Kamavindi Estate this season, a farm we continue to return to and grow together with.

Now finally available online. taken in Mazelab.coffee by @mazelab.coffee

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2 months ago

PUBLIC CUPPING
From Bangkok to Prague

Taste 20+ coffees brought straight from Bangkok by Jana and Vlada! Hear about their recent coffee tour and share some amazing beans sourced and roasted from the local friends.

📅 May 20th | 17:00
📍 Pleiku
🎟️ Free Entry

Spots are limited. Please bring your own small cup. by @mazelab.coffee

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2 months ago

Bangkok, see you soon.

We’re bringing a small part of our shelf. Coffees we kept coming back to, coffees we love, and coffees we wanted to share in person.

May 7–9
WOC Bangkok
BITEC, RV92 by @mazelab.coffee

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3 months ago

Join us this Sunday 26.4 | 10–12h, for a special morning with Vlada’s winning coffee.

Only the last few grams remain, enough for just 20 guests.
Served as espresso and signature drink.
With Jackie sharing the sourcing and farm story and Vlada the routine behind the cup.

Reservation only. taken in Mazelab.coffee by @mazelab.coffee

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3 months ago

We’re really happy and grateful to share that in just three months, two national @sca_czech_republic titles have come under @mazelab.coffee roof.

It’s been amazing to witness how serious the level of Czech competition scene is becoming. We truly believe this is one of the best ways to inspire and motivate the younger and new generation.

Two national champions under one roof.
Jackie Czech Brewers Cup Champion 2026
Vlada Czech Barista Champion 2026

Now let’s enjoy the world stage and have some fun in Brussels and Panama City. taken in Mazelab.coffee by @mazelab.coffee

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3 months ago

A new lineup of cups, all made from the same ceramic, finished with a soft brushed matte exterior.

SIP returns in beige and pink. A cup and server in one, made for both brewing and sharing.

SIP SENSORY is now available. The same form but without the spout. A fully focused tasting cup, we have used in competition and also in our shops.

The Mazelab Cup, it's our 4th Edition comes with an updated shape and improved consistency.

Different forms, same intention, now available. taken in Mazelab.coffee by @mazelab.coffee

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4 months ago

Had a really good time brewing at @thebaristaleague yesterday.

📸 @mintedframe @vladimirpetrina_ by @mazelab.coffee

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4 months ago

This March we are releasing three new coffees from El Salvador, Ethiopia and Guatemala.

Santa Rosa in Chalatenango is a place we will not forget. Standing there in the middle of pine trees, with bees buzzing and forest air all around, it felt strangely close to home for us. Raul’s honey processing this year brought him first place at Cup of Excellence 2025, and being on that farm makes you understand the calm confidence behind his work.

In Palencia, Diego de la Cerda continues to show how consistent and expressive his Geisha can be. Each harvest feels precise, clean and intentional. His coffee placed third at Cup of Excellence 2025, and what we admire most is how clearly his farm’s character keeps coming through year after year.

And high up in Arbegona at 2400 meters, the Muntasha family’s natural lots carry a special kind of energy. The altitude, the slow maturation, the careful drying everything comes together in a way that feels alive but controlled. Their naturals from Arbegona are simply beautiful.

Three places, three producers, and coffees that mean more to us than just what is in the cup. taken in Mazelab.coffee by @mazelab.coffee

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5 months ago