Mad Lab Coffee
Curator’s note
Mad Lab roasts downtown and prints the kind of origin detail a walk-up window has no obligation to print: the Yirgacheffe natural names the Gedeb processing station, the Landrace variety, and 2,000 to 2,200 meters. The 'award-winning' line is Andrew Sinclair's own wording, and it goes back to a 2019 Roast Masters entry that never came with a placement.
A house specialty latte on the Hollywood menu, listed beside the Dreamsicle and the Chele Palmer.
A chocolate croissant from the Hollywood pastry menu, which also carries almond, strawberry, and ham and cheese croissants.
The coffee
The company roasts in downtown Los Angeles toward a stated fruit-and-sweetness profile, and its two Ethiopia single origins list processing station, variety, altitude, and process on the product page, though no roast date is posted anywhere.
- Dolly Blend
- 74112
- Natural (dual-profiled)
Sweet Honey · Apple Pie · Blenheim Apricot · Dark Fruit
- Doc Brown Blend
- 74112
- Natural / Washed
Chocolate · Marshmallow Fluff · Fig Jam
- Dark Brown Blend
- Dark
- 74112
- Natural / Washed
Dark Chocolate · Caramel Drizzle · S'mores
- Razzle-Dazzle Blend
- Castillo, Caturra
- Washed + Wine Yeast Co-Ferment
Peach Crisp · Maple Cream · Fragrant Plum Rose · Blissful
- Tropical Co-ferment
- Purple Caturra
- Natural Anaerobic Co-ferment
- Finca Monteblanco
Daiquiri · Red Kool-Aid · Passionfruit
- Coconut Lemonade Co-ferment
- Purple Caturra
- Natural Anaerobic Co-ferment
- Finca Monteblanco
Coconut · Lemon Rind · Meringue
- Honduras Mountain Water Processed Decaf
- Mountain Water Process
The room
There is no room to speak of: this is an outdoor-only walk-up window on Sunset, and that window has been serving specialty coffee on the block for close to twenty years. Mad Lab took it over in 2020 and left it alone, which is the rare buildout that consisted of not building anything.
The vibe
Photos
People
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