Lamill Coffee
Curator’s note
The coffee here is LAMILL's own roast, cut in Alhambra rather than in this room, and the pour-over is named down to the finca: El Amaton, a honey Pacamara off Efraín Solís's land in Chalatenango. Rubbish Interiors built the room in 2008: a sky-blue ceiling with a brass chandelier hung under it, hand-painted wallpaper, the country-club conceit played straight.
Ratio is LAMILL's own espresso blend of Ethiopia and Guatemala, roasted light for caramel, citrus and stone fruit notes, pulled as a 2oz shot.
The coffee
LAMILL roasts its own coffee at a separate Alhambra facility and sells that roast here: the pour-over bar's standing listing is El Amaton, a honey-processed Pacamara from Efraín Solís's Finca El Amaton in Chalatenango, El Salvador, with tasting notes of plum, black tea, and blood orange printed on the drink listing itself. A San José Ocaña from Guatemala (Bourbon, washed) runs alongside it in the retail lineup, and bagged beans are sold on-site with no roast date printed.
- Ratio
- Medium-light
Caramel · Citrus · Stone Fruit
- Bliss
- Medium
Chocolate · Almond · Dried Fruit
- Decaf Ratio
- Medium
- Mountain Water Process
- Decaf Obscura
- Medium-dark
- Mountain Water Process
Cocoa · Caramel · Wafers
- Element
- Medium-light
Citrus · Stone Fruit · Floral
- Velvet
- Medium
Chocolate · Caramel · Dried Fruit
- Black Onyx
- Dark
Toffee · Dark Chocolate · Oak
- Mosaic
- Light
- Natural & washed
Berries · Citrus · Floral
- Idido - Ethiopia
- Light
- Ethiopian Heirloom
- Washed
Melon · Peach · Lemon
- El Cedro - Peru
- Light
- Bourbon, Caturra
- Washed
Green Grape · Plum · Kiwi
- El Amaton - El Salvador
- Light
- Pacamara
- Honey Process
Plum · Black Tea · Blood Orange
- San Jose Ocaña - Guatemala
- Light
- Bourbon
- Washed
Fig · Green Apple · Almond
- Gichathaini - Kenya
- Light
- Batian, SL28, SL34, Ruiru 11
- Washed
Grapefruit · Blackberry · Licorice
- Finca Juan Martín - Colombia
- Light
- Pink Bourbon
- Washed
Mandarin · Green Grape · Floral
- La Alquimia - Costa Rica
- Light
- SL-28
- White Honey Process
- Cerro San Luis Micromill
Lime Candy · Pineapple · White Peach
The room
Rubbish Interiors, the studio of Scott Mangan and Nick Bianco, designed the room as "a modern take on the relaxed elegance of an old-school country club": hand-painted Stark wallpaper, vintage Monteverdi-Young chairs in pale blue ostrich, and a brass chandelier under a sky-blue ceiling that LAist called "impressive" but "almost pretentiously over the top."
The vibe
Photos
People
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