Mazelab.coffee

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

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.

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.

Back to the shop this weekend, letting everything from last week settle in.

We competed in the National Brewers Cup and Latte Art Championship 2026 in Liberec and came back with a lot to be thankful for.

became Brewers Champion again using a Honey Geisha from Alto Bambito and will represent the Czech Republic in Brussels this June.

from .coffee competed in Latte Art and finished in 2nd place.

January brings a new lineup of coffees we’re excited to share.
This month features four new Geishas from Panama, alongside new releases from Ethiopia and Peru.

We’re especially happy to introduce Sophia, our first release from an exceptional Volcán finca, showcasing a classic, vibrant Geisha with high florality and complexity.
It’s also our first time working with Agricola in Boquete, offering a rich expression with tropical fruit, tamarind and mandarin notes.

Alongside them, we welcome a new washed Geisha from Santamaria and a fresh release from Alto Bambito, a farm that continues to define our direction in 2025.

The year is slowly coming to an end and we’ll be closing the shop for a short break.
Before we do, we wanted to finish the year in a way that feels right to us.

Over the next days, we’re serving coffees we personally enjoy and stand behind.
It’s our way of closing the year and saying thank you for stopping by, for the conversations and for being part of our everyday routine throughout the year.

Mazelab Tasting Studio holiday hours:
Closed 24 — 26 December
Open 27 — 29 December • 9:00 — 18:00
Closed 30 December — 2 January

We’ll see you before the year ends and again after a short break.

For this time of the year, it just feels right to switch our to something that matches the season.

We visited in 2023 when we were just getting started and have been looking forward to this moment ever since.

This is the first time we get to share his coffee with you and it means a lot.

favorite varietal is Centroamericano and honestly we have come to love it too. This lot is bright and clean with a soft complexity that stays with you. Think green apple, sweet lemon, pomelo and a honey.

It is grown in Paso Ancho, Panama at 1946m and carries all the care and clarity Edwin puts into his work.

Now available online and at our .coffee room.

We’re in Shanghai this week for the Lujiazui Coffee Festival, happening from Wednesday to Sunday (October 22–26).

It’s our first time here and we’re so excited to share some of our favorite beans and release two new SOLO colors made specially for this event.

[ NEW COFFEE ]

This year when we visited Basha, his station had grown almost three times bigger, full of new drying beds and fresh energy. He started experimenting with honey processing for the first time, and we were really impressed by how balanced and clean those coffees turned out.

Still, the natural lot completely stole the show. It’s vibrant, super sweet, and full of fruit. In the cup you’ll find tangerine, cherry, white florals, and a soft honey sweetness that stays with you. It’s the kind of coffee that reminds us why we started working with Basha and why we’re so happy to keep sharing his work with you.