La Esmeralda Semi Washed Ext Ferment Pink Bourbon
Josh’s notes:
This coffee comes from Jimmy of Peculiar coffee in the faraway country of Queens, New York. Jimmy was one of the first connections I made when starting Lucienne. He quickly went from “kind internet stranger” to “pillar in the community” in my eyes, as he’s responsible for organizing so many of the local specialty coffee events in the city, thus giving a much needed platform for smaller brands like Lucienne. Every community needs a Jimmy; supplying dope coffee options to bodegas. Always with a unique perspective (some would call them hot takes) on roasting and specialty coffee as a whole, I love to pick his brain whenever we get together.
This coffee I feel represents his style well. It’s a unique (yet unpretentious) green roasted in an agreeable (yet lovely and approachable) way. There’s a fullness to Jimmy’s coffees that I think a lot of other roasters tend to shy away from. This example from La Esmeralda (Norbey Quimbayo) has a thick milk chocolate note rounded out with lovely jasmine florals. As it cools, it moves more into a soccer practice orange slice space giving those chocolate and jasmine notes a lovely edge. Goes great with milk too. Currently our cheapest 100g bag, this is a fantastic daily drinker option.
Jimmy’s notes:
“Peculiar Coffee is a very small and community focused roaster operating out of Queens New York. We prioritize our relationships with our customers and partners while maintaining clean sourcing and providing fair pricing for our products. We work very hard to provide you with a cup of coffee that we hope brings you a little joy.
Finca La Esmeralda is located in Acevedo, Huila, Colombia, and is managed by José Norbey Quimbayo, a first generation coffee producer. The farm spans 15 hectares of land at 1,700 m.a.s.l., with 8 hectares dedicated to coffee. José grows Caturron, Ombligon, Gesha, Pacamara, Pink Bourbon, Bourbon Sidra, and Java, with his prized 100% Pink Bourbon lot taking 2nd place in our Huila Mágico, a couple of years back.
José’s process begins with selective harvesting of ripe cherries. After depulping, the parchment is left to ferment overnight, washed and then laid to dry in raised beds for 10-15 days, depending on the weather. To ensure even drying, José rotates the parchment various times during the day and “piles” it at night.
José Norbey Quimbayo wasn’t born into coffee. Raised in Tolima’s cattle country, he spent years traveling Colombia as a seasonal picker, saving up to buy his own farm. It was in 2007 when he was able to buy Finca La Esmeralda, and that is when his coffee journey began. It has been a family effort ever since, with his wife helping him with harvesting and processing.
A turning point came when his daughter, studying at SENA, heard a radio ad for Huila Mágico 2022 and urged him to enter. His Pink Bourbon was exceptional, and landed a 2nd place!”
Roast:
Roasted medium by our friend Jimmy at Peculiar Coffee in Queens, New York.
Josh’s notes:
This coffee comes from Jimmy of Peculiar coffee in the faraway country of Queens, New York. Jimmy was one of the first connections I made when starting Lucienne. He quickly went from “kind internet stranger” to “pillar in the community” in my eyes, as he’s responsible for organizing so many of the local specialty coffee events in the city, thus giving a much needed platform for smaller brands like Lucienne. Every community needs a Jimmy; supplying dope coffee options to bodegas. Always with a unique perspective (some would call them hot takes) on roasting and specialty coffee as a whole, I love to pick his brain whenever we get together.
This coffee I feel represents his style well. It’s a unique (yet unpretentious) green roasted in an agreeable (yet lovely and approachable) way. There’s a fullness to Jimmy’s coffees that I think a lot of other roasters tend to shy away from. This example from La Esmeralda (Norbey Quimbayo) has a thick milk chocolate note rounded out with lovely jasmine florals. As it cools, it moves more into a soccer practice orange slice space giving those chocolate and jasmine notes a lovely edge. Goes great with milk too. Currently our cheapest 100g bag, this is a fantastic daily drinker option.
Jimmy’s notes:
“Peculiar Coffee is a very small and community focused roaster operating out of Queens New York. We prioritize our relationships with our customers and partners while maintaining clean sourcing and providing fair pricing for our products. We work very hard to provide you with a cup of coffee that we hope brings you a little joy.
Finca La Esmeralda is located in Acevedo, Huila, Colombia, and is managed by José Norbey Quimbayo, a first generation coffee producer. The farm spans 15 hectares of land at 1,700 m.a.s.l., with 8 hectares dedicated to coffee. José grows Caturron, Ombligon, Gesha, Pacamara, Pink Bourbon, Bourbon Sidra, and Java, with his prized 100% Pink Bourbon lot taking 2nd place in our Huila Mágico, a couple of years back.
José’s process begins with selective harvesting of ripe cherries. After depulping, the parchment is left to ferment overnight, washed and then laid to dry in raised beds for 10-15 days, depending on the weather. To ensure even drying, José rotates the parchment various times during the day and “piles” it at night.
José Norbey Quimbayo wasn’t born into coffee. Raised in Tolima’s cattle country, he spent years traveling Colombia as a seasonal picker, saving up to buy his own farm. It was in 2007 when he was able to buy Finca La Esmeralda, and that is when his coffee journey began. It has been a family effort ever since, with his wife helping him with harvesting and processing.
A turning point came when his daughter, studying at SENA, heard a radio ad for Huila Mágico 2022 and urged him to enter. His Pink Bourbon was exceptional, and landed a 2nd place!”
Roast:
Roasted medium by our friend Jimmy at Peculiar Coffee in Queens, New York.
Josh’s notes:
This coffee comes from Jimmy of Peculiar coffee in the faraway country of Queens, New York. Jimmy was one of the first connections I made when starting Lucienne. He quickly went from “kind internet stranger” to “pillar in the community” in my eyes, as he’s responsible for organizing so many of the local specialty coffee events in the city, thus giving a much needed platform for smaller brands like Lucienne. Every community needs a Jimmy; supplying dope coffee options to bodegas. Always with a unique perspective (some would call them hot takes) on roasting and specialty coffee as a whole, I love to pick his brain whenever we get together.
This coffee I feel represents his style well. It’s a unique (yet unpretentious) green roasted in an agreeable (yet lovely and approachable) way. There’s a fullness to Jimmy’s coffees that I think a lot of other roasters tend to shy away from. This example from La Esmeralda (Norbey Quimbayo) has a thick milk chocolate note rounded out with lovely jasmine florals. As it cools, it moves more into a soccer practice orange slice space giving those chocolate and jasmine notes a lovely edge. Goes great with milk too. Currently our cheapest 100g bag, this is a fantastic daily drinker option.
Jimmy’s notes:
“Peculiar Coffee is a very small and community focused roaster operating out of Queens New York. We prioritize our relationships with our customers and partners while maintaining clean sourcing and providing fair pricing for our products. We work very hard to provide you with a cup of coffee that we hope brings you a little joy.
Finca La Esmeralda is located in Acevedo, Huila, Colombia, and is managed by José Norbey Quimbayo, a first generation coffee producer. The farm spans 15 hectares of land at 1,700 m.a.s.l., with 8 hectares dedicated to coffee. José grows Caturron, Ombligon, Gesha, Pacamara, Pink Bourbon, Bourbon Sidra, and Java, with his prized 100% Pink Bourbon lot taking 2nd place in our Huila Mágico, a couple of years back.
José’s process begins with selective harvesting of ripe cherries. After depulping, the parchment is left to ferment overnight, washed and then laid to dry in raised beds for 10-15 days, depending on the weather. To ensure even drying, José rotates the parchment various times during the day and “piles” it at night.
José Norbey Quimbayo wasn’t born into coffee. Raised in Tolima’s cattle country, he spent years traveling Colombia as a seasonal picker, saving up to buy his own farm. It was in 2007 when he was able to buy Finca La Esmeralda, and that is when his coffee journey began. It has been a family effort ever since, with his wife helping him with harvesting and processing.
A turning point came when his daughter, studying at SENA, heard a radio ad for Huila Mágico 2022 and urged him to enter. His Pink Bourbon was exceptional, and landed a 2nd place!”
Roast:
Roasted medium by our friend Jimmy at Peculiar Coffee in Queens, New York.