Single-origin Coffees.

Bru is proud to be one of the few coffee shops in the Los Feliz, Griffith Park, and nearby Silverlake communities that features single-origin coffees, prepared using the pour-over method. Every week, our team gets together for our cupping ritual—to sample and select upcoming offerings from Ritual Coffee Roasters of San Francisco, and to learn more about the history behind each one. It’s a truly eye-opening experience to discover how the flavor of each coffee is influenced by the soil, climate, and the degree of care that’s put into cultivating the trees and their fruit.

We serve direct trade coffees produced by passionate, independent farmers who specialize in small lots. Paying our farmers a fair rate for their high-quality coffee is very important to us. We want to help farmers in developing countries build sustainable businesses that positively influence their communities. Plus, the exceptional purity of flavor that comes from single-origin coffees cannot be matched.

Bru techniques.

We want you to enjoy the very best cup of coffee, whether you’re sitting down to work or enjoying a walk home from the farmer’s market. Our roaster, Eileen Hassi, uses her years of experience and knowledge to coax the full flavor from each seed and regularly comes in to help us perfect our brewing techniques.

Yes, it takes a few minutes for us to prepare your made-to-order coffee using the pour-over method, but we like to think that it’s worth it. Every little detail matters: wetting the special filters, grinding the beans, getting the water to just the right temperature, letting the grounds swell, pouring the water in concentric circles, and allowing it to slowly but surely trickle down into your cup.

Original Bru blends.

Current seasonal espresso blend: “Volare”

juniper and gardenia aroma / red Starburst / fig / sweet jammy finish
In crafting the recipe for our newest seasonal espresso, we determined that the best shots came from an exclusive blend of Guatemalan coffees. We wanted to give our blend an inherently Guatemalan name, so we posed the question to Juan Luis Barrios, producer of Retiro de Quisayá and La Merced. He suggested “Volare,” Latin for “to take flight,” referencing the seasonal migration of birds through the country at this time of year. The blend is comprised of three coffees in equal parts: La Merced from outside San Martín Jilotepeque, and Hacienda Carmona and La Folie from outside Antigua.

A sampling of featured coffees.

ALTOS DEL ABEJONAL
COSTA RICA
Caturra, Catuaí

banana/ sweet orange / watermelon candy
After featuring the twelve bags ever produced from Mauricio Vindas’s Altos del Abejonal earlier this year, we are happy to present fresh crop coffees from this amazing farm. These cherries are grown at the elevations peaking above 1900 meters above sea level near San Pablo de León Cortés, in the Tarrazú region of Costa Rica. For this harvest, Mauricio has completed his micromill and has gone on to build several drying beds where coffee are hand sorted after processing.

LOS CHACONES BOUTIQUE
COSTA RICA
Caturra, Villalobos

citrus zest / mango / peach
Outside of San Pablo de León Cortés in the Tarrazú region of Costa Rica, Alejandra Chacón grows these trees at 1750 meters above sea level. In the last couple years, the Chacónes have been able to constuct their own micro-milling station on the farm, allowing them greater control throughout the processing of the coffee cherries.

LAS MANOS
Honduras

In the mountains above Lake Yojoa in the Santa Barbara Department of Honduras, Santos Alexis Dominguez grows Pacas varietal coffee trees at 1550 meters above sea level. Like many producers from this micro region, Santo’s coffees are milled at Beneficio San Vicente under the direction of Angel Arturo Paz. It’s at San Vicente that we first tasted Santo’s coffee, and after cupping dozens of samples, this lot remained a standout. Juicy and complex with flavors of mango and orange with a sweet lime acidity on the finish.Given the limited supply of each lot, the coffees we offer are only available for a few months (at the most) until the next season.