Maru Coffee

Maru takes its name from San Ma Ru, Korean for mountaintop, which they use as a symbol of quality, since the coffee they want is grown high up. Everything the company does follows from that one idea about altitude and care. Their own philosophy is worth quoting because it explains the rooms. Born from a love of process and everyday quality, inspired by all things analog and the simplicity of good coffee, built on the belief that quality does not have to be austere and that tradition can be respected while it is re-imagined. Maru is made with intention, balance, and a love for the ritual of a well-made cup. They roast everything themselves at a roastery in Glassell Park, where much of the production happens, from taking delivery of selected offerings to defining the tasting notes that get printed on the bag. The Sanmi Blend and the Ethiopia Yabitu Koba anchor a shelf that turns over with seasonal releases. The current matcha menu is deliberately plain: a latte and straight matcha tea at Los Feliz and Arts District. The Beverly Hills Espresso Bar is espresso-only. Three Los Angeles rooms carry the name, with a fourth in Williamsburg outside the guide's scope.