Lamill Coffee

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.

• The El Amaton pour-over
• A pastry before 3pm
• Sitting under the brass chandelier
• Beans to bring home

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.

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."