Award winning specialty coffee roaster and coffee shop brand born in Los Angeles

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Welcome to Mad Lab Subscriptions Sign up to receive seasonally curated coffees straight off the roaster to your door. Choose between our 250g, 1kilo, and 2kilo offerings, and we will take care of the rest. Become a part of the family and be the first to know about new coffees, exclusive lots, and our best deals on merch, coffee gear, and much more. Make it your own.

Roaster's Choice Coffee Subscriptions

Country: Colombia Farmer: Edinson Argote Location: Huila Farm: Quebraditas Variety: Caturra Altitude: 1850 m.a.s.L. Process: Co-fermentTasting Notes: Strawberry Pie, rose, delicate

Strawberry Co-ferment

Country: Colombia Farmer: Edinson Argote Location: Huila Farm: Quebraditas Variety: Caturra Altitude: 1850 m.a.s.L. Process: Co-fermentTasting Notes: Lemongrass, coconut, creamy

Lemongrass Co-ferment

Country: Colombia Farmer: Felipe Trujillo Location: Santa Barbara, Antioquia Farm: La Ventolera Variety: Silky Symphony Altitude: 1900 - 1950 m.a.s.L. Process: Fruit WashedTasting Notes: Cantaloupe, Honeydew, Silky, Luxurious This coffee was grown by Felipe Trujillo at an altitude of 1,900–1,950 meters above sea level. This lot underwent a fruit-washed process, meaning the whole coffee cherries were fermented with fresh mangos for a lactic acid fermentation before washing. This differs from co- fermentation, in which fruit is added after the coffee has been washed and is in direct contact with the seed. In this method, the fruit remains intact around the seed throughout fermentation, imparting vibrant tropical character. After fermentation, the coffee was washed and carefully dried to ideal moisture content. This micro-lot is 100% Castillo, known for its resilience, balanced cup profile, and adaptability at high altitudes. Silky Symphony lives up to its name with a luxurious mouthfeel and layered notes of cantaloupe and honeydew, creating a harmonious and elegant cup.

Silky Symphony

Variety 74112 Altitude 2000-2150 meters Process Natural/Washed Harvest Year-Round Tasting Notes Chocolate, Marshmallow Fluff, Fig Jam, and Adventure Our tried and trusted blend. The coffees for this blend are developed 5% above our standard profiles for added texture and viscosity as espresso. A velvet mouthfeel is what we design this coffee to accomplish. For this current rendition of Doc. Brown, we're using 50% of our Ethiopia Washed Guji Kalimaz and 50% of our Ethiopia Nature Yirgacheffe. The complexity but consistency in taste in this blend is what has made it special and unique. With the marriage of both a washed and natural processed coffee, this will be sure to give you the best of both worlds as well as take you on an adventure.

Doc Brown Blend

Variety 74112 Altitude 2000 m Process Natural Harvest Year-Round Tasting Notes Sweet Honey, Apple Pie, Chocolate, Flabbergasting Named after the cloned sheep, the Dolly Blend was a happy mistake. The Dolly is actually/technically/kind've a single origin blend? Let me explain. When we took our Ethiopia Natural Iwariti on its first rounds of profiling behind our roaster we discovered something really interesting. When this particular coffee was developed on the lighter side it yielded a very bright and sweet mouthfeel with soft apricot and lilac characteristics. When this coffee was developed on the heavier side it yielded a thick but punchy dark fruit characteristic. So we combined them. The Dolly is a dual profiled single-origin blend. This has been a favorite amongst our coffee shop partners looking for the complexities of blends but needing consistency in performance behind the bar. This is a blend that tastes great and tastes consistent behind the bar, and at the house.

Dolly Blend

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