Spicekix Coffee Lab

More About Spicekix Coffee Lab

Spicekix Coffee Lab: A Rotterdam micro-roaster where science and flavor converge

Spicekix Coffee Lab opened in the summer of 2023 in Kralingen, Rotterdam. Founded by Ahmed Mahla after seven years of roasting experience, the business has a clear mission: a laboratory-style bar where experimentation and guest interaction take center stage. The location at Vlietlaan 14 features a minimalist, equipment-driven setup. The brand language emphasizes “Where Science meets Artistry” and the search for hidden gems in specialty coffee. Its rapid inclusion in urban coffee guides confirmed its café character and fixed opening hours, allowing the brand to grow into a recognizable anchor point for both professionals and enthusiasts.

Roasting philosophy and technological signature

The roastery distinguishes itself with “Ultra-light roasts” that allow the origin character to speak maximally. These profiles are aimed at filter coffee and espresso for experts. Additionally, there is a “Medium Roasts” line specifically targeted at automatic machines. A distinctive category is “Spiced Coffee”, where spices and coffee intentionally come together. The tasting culture is evident in the public lab, where guests can cup and test recipes. The assortment focuses on Arabica lots with SCA scores of 86 or higher. The cold brew line is supported by accelerated extraction via Hardtank, fitting the lab-technical approach.

Flavors and origins: blends and single origins

The selection combines transparent single origins with distinct processing methods. Below are the most characteristic references, suitable for filter and often for espresso.

Ayla Bombe Natural, Sidama, Ethiopia, sourced from the Ayla station in the village of Bombe. Juicy, layered, and complex.
Banko Gotiti Yirgacheffe Washed, Ethiopia. Delicate floral notes and blueberry, with a tea-like mouthfeel.
Fazenda California Double Fermented Washed, Brazil, from grower Luiz Saldenha. A house favorite with milk chocolate and fruity accents.
Gesha Monteverde Blue Natural, producer Newerley Gutiérrez. A total of 94 hours of fermentation, 24 hours of oxidation, and 70 hours of anaerobic immersion with indigenous yeasts.
Tierra Néctar Co-Ferment, Pink Bourbon from Huila, Colombia. Co-fermentation in mosto with coconut and vanilla flower, 48 hours aerobic and 120–150 hours anaerobic phase, followed by 18–22 days of drying.

Sourcing Model and Producer Relationships

Spicekix operates on a small scale and is relationship-driven, emphasizing origin identity and process details. Partnerships span Ethiopia, Brazil, and Colombia, with specific stations and growers mentioned by name. This focus enhances traceability and flavor consistency in small runs.

Ethiopia, Ayla station in Bombe, Sidama, and Banko Gotiti in Yirgacheffe.
Brazil, Fazenda California, grower Luiz Saldenha, appearing across multiple products.
Colombia, Núcleo de gestión Las Palmas in Palestina, Huila, and the El Mambe project linked to finca Filadelfia.
Newerley Gutiérrez, producer of the innovative Gesha Monteverde Blue Natural.

Sustainability and Transparency

The shop copy speaks of a climate-conscious chain and direct relationships with farmers. Nano lots and limited releases emphasize the producers and process specifications. In the case of co-ferments, such as Tierra Néctar, the ingredients used come directly from the farm's immediate surroundings. Annual transparency reports or FOB price disclosures are not publicly available. Nevertheless, the level of detail per lot provides a clear picture of origin, processing, and small-scale production.

Equipment, Capacity, and Quality Control

The bar and lab house an impressive array of equipment, featuring a dual-grinder setup for precision grinding. Cold brew is produced in-house using Hardtank technology, ensuring both speed and reproducibility. A roasting machine is visible on-site; however, the brand, model, batch capacity, and software stack used for profile monitoring have not been publicly disclosed. Specifications regarding storage and the packaging line also remain private.

Retail, Subscriptions, and Reach

The café and lab are located at Vlietlaan 14, 3061 DW Rotterdam, with the following opening hours:

Tuesday through Thursday 09:00–17:00.
Friday and Saturday 09:00–18:00.
Sunday 10:00–18:00.

The webshop offers international shipping via DHL Express. Subscriptions and gift vouchers are available. A Discovery subscription delivers a new coffee every four weeks, tailored to your brewing preference. Branded products also appear on Dutch e-commerce platforms. Wholesale inquiries are welcome, while a broader retail rollout beyond the flagship location has not been made public.

Community, Education, and Recognition

The location positions itself as a community hub where craft, coffee, and community converge. The profile “Specialty Coffee Lab, Roastery & Academy” indicates an educational approach, inviting guests to experiment with recipes and equipment. A formal course calendar is not public. This educational role is further emphasized by their presence at festivals and in the media.

Ahmed Mahla spoke on a 5THWAVE, World Coffee Portal panel during Amsterdam Coffee Festival 2025.
Exhibitor at World of Coffee 2025, booth number 92.
Local media highlighted the lab concept and global beverages in 2024.
Featured in a Rotterdam coffee guide in 2025, noting its launch in 2023.

Final Thoughts

Spicekix Coffee Lab combines ultra-minimalist branding, process innovation, and an open testing environment. The mix of nano lots, co-ferments, and transparent producer stories appeals to both professionals and enthusiasts. With a growing festival presence and international shipping, the brand positions itself as both a laboratory and a stage for origin-driven coffee, straight from Rotterdam.

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