
Maru Coffee, Los Feliz
Curator’s note
Jacob Park and Joonmo Kim met working at a coffee shop, spent about three years planning, and opened Maru on Hillhurst in late September 2016. The name comes from the Korean phrase San Ma Ru, meaning mountaintop, their shorthand for the idea that the best coffee comes from high elevation, and the standard they were trying to hit.
The house blend built for both drip and espresso: washed and natural Ethiopian lots roasted separately and blended for citrus and tea notes against berry sweetness.
From Sugarbloom Bakery, Maru's current pastry vendor: a pain au chocolat filled with 55% dark chocolate.
The coffee
Maru Coffee
Maru roasts its own coffee now, out of a facility in Glassell Park, a shift from the rotating guest-roaster program (Coava, Sweet Bloom, Stereoscope) they ran when Los Feliz first opened. The house blend, Sanmi, is built from Grade 1 Ethiopian lots only, tasted down from dozens each harvest, roasted as two separate coffees (one natural, one washed) then blended.
A precise, restrained house program: the San-Mi espresso and the signature cream-top are built on the bean rather than the syrup, and both are very good.
The Los Feliz room is blond wood and gallery-quiet, with almost no seating and no wifi to keep a laptop alive. Cenitz Studio wrote the brand around ritual and balance, and the room takes it literally: you came here to drink a coffee, and there is nothing else on offer.
- Costa Rica Finca Los Angeles (Perla Negra)
- Natural
- Oscar and Francisca Chacón
blueberry · brown sugar · Assam tea
- Ethiopia Yabitu Koba
- Washed
- Smallholder farmers, Gogogu washing station
blackberry · honeysuckle · golden raisin
- Kenya Kamagogo
- Washed, raised-bed dried
- Kamagogo Coffee Factory (Kiru Farmers Cooperative Society)
tomato · grapefruit · cola
- Guatemala Finca La Esperanza
- Finca La Esperanza, Francisco Morales
apricot · grape · honey
- Sanmi Blend
- Natural and washed lots roasted separately, then blended
floral · strawberry · maple · citrus · tea · berry
- Kemi Blend
- Medium
caramel · bright fruit
- Santo Blend
- Medium-dark
dark chocolate · orange · hazelnut · vanilla
- Espresso · Pour-over · Batch drip · Cold brew
- Whole · Oat (Oatly) · Almond
- Single-origin available · Swiss Water decaf
The room
A narrow Hillhurst room the founders designed and built themselves. Jacob Park and Joonmo Kim have no design training and hired no designer, working, in their words, from intuition. Light birch accents, maple stools and a communal sycamore table they made themselves, off-white walls, a few plants, and open shelving of beans and cups behind a bar that makes the coffee program feel exposed rather than decorative. Spare and minimalist, with limited seating; built for one precise drink and a short pause, not a long sit. Notary Ceramics in Portland made custom ceramic pieces for the bar: mugs, matcha prep bowls, and tea bowls.
Guest wifi · pet friendly · wheelchair accessible · locally owned · reusable-cup discount