Mazelab.coffee

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.

[ 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

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.

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.

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.