
Maru Coffee — Los Feliz
Mountaintop minimalism — a cream-top latte and nowhere to hide a laptop.
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
The vibe
Photos
People
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