From a Creative Playground: Mazelab's Ethiopia Muntasha

This page stops by Prague once more. This time the name behind the cup is Mazelab — a team that has made a name for itself on the city’s coffee scene both behind the counter and at the competition table. The story of founders Jackie and Thu actually begins in a coffee shop too; the two meet there, and then go on to build both their life and their work together.

Jackie’s background is in design and photography. The idea for Mazelab was born on a trip to Iceland: to combine a coffee shop with a photo gallery. Although their first café made its name with latte art, Jackie realized the work doesn’t end with aesthetics — that the real depth lies in taste, aroma and that whole sensory journey. That’s why they describe Mazelab as a kind of “creative playground” — a place that seats coffee at the same table as art.

They got into roasting in May 2023, after clocking six years in the industry. Their intention isn’t to chase what’s rare or expensive; in their own words, it’s to hunt down beans that “offer hidden, distinctive flavors of their own.” That approach sits well with this page, which cares about transparency and terroir. A little note for those wondering how serious the work is: the 2024 Czech Brewers Cup title was Jackie’s, and the 2025 World Brewers championship was won with Mazelab’s SOLO Dripper. So there’s quite a body of experience behind the cup.

I’d never come across a roaster who includes a detail like the roasting machine before; a very thoughtful touch. Since the roaster doesn’t publish a recipe, I worked at it myself and wrote up the one I liked best.

Brew Recipe & Equipment

For this natural Ethiopia that doesn’t like high heat, my favorite was to stay at 92 degrees; when I raised the temperature, bitter notes pushed the coffee away from me. A salute to the classic water-holding Ethiopian naturals — this one is right there with them.

From the shelf I pick my trusty old Origami Air S dripper. My filter paper choice is th3, as abaca plus turned out too slow and abaca too fast.

On the Nose (Aroma)

The coffee has a colorful, thoroughly enjoyable nose — I can’t stop smelling it. Tropical aromas pull me into the cup.

On the Palate

Muntasha is a coffee you almost chew on; warm, it brings to mind the astringency of orange peel. Within 2-3 minutes, red fruits, yellow plum and citrus — a complex coffee in every sip. It’s anything but monotonous; with every tasting there are different layers, and the transitions are captivating. A sweetish, flavorful coffee with medium–medium-low acidity.

Final Word

Mazelab has been the roaster that’s impressed me most lately; I hope one day I’ll get the chance to experience it in person. I’m certain their other coffees will find a place here. May your cup be shared with your loved ones, and may your sips always be a pleasure.