About Lucienne

Lucienne is a specialty coffee multiroaster based in Brooklyn, New York, and a project to define the “American Kissaten” — a coffee shop that blends the ease and comfort of American cafés with the detail-oriented, hospitality focused, understated elegance of the Japanese Kissaten.

Lucienne doesn’t have a brick and mortar space yet, so until then you can experience our idea of fine coffee and hospitality at pop-ups held regularly around New York City, and through our online shop. Follow us on Instagram and subscribe to our newsletter to never miss an event, product drop, or announcement!

If you care, Lucienne is an LGBTQ+ and disabled veteran owned business.
This has no effect on coffee flavor.

Lucienne is owned and operated solely by Josh Batenhorst. He is a weird, aging internet person trying his best to make other netizens less miserable through his obscure coffee business.

Originally from Hawaii, Josh joined the armed forces to get off of that rock. (Aforementioned rock he now misses dearly). This took him to Japan, where he fell in love with 2nd hand JDM cigarette smoke in late night coffee shops.

A true Renaissance man; he also loves big speakers, his car, plate lunches, and looking through his telescope. He is a somewhat accomplished marksman, and has won a trophy or two in motorsports. In his past life, Josh took photos for automotive publications, and built and operated HF radios.

Living in Brooklyn -the greatest country in the world- Josh is married to his loving husband, Chris, and they have a perfect dog named Garmr. He is a very good boy.

Our Mission:

Offering Philosophy

We source the coffees we offer based on these three tenets, in this order of importance:

  1. Profile

    Lucienne has quality expectations for coffee regardless of where it comes from. We lean towards ultra-clean, bright coffees when purchasing from partner roasters and sourcing for occasional self-roasting. Our ideal coffee is crisp and clear like mountain water. We taste all of our offerings blindly; independent of origin-based or processing-based biases, handicaps, and exceptions, so that we may draw our own conclusions about how a coffee tastes before putting it up for sale. A beautiful coffee should be able to stand on its own without labels and qualifiers, and free from geopolitical lines on a map. Because of this, we probably wont have a coffee from every origin imaginable. Sometimes we may even feature a variety of diverse coffees from only a single origin.

  2. Seasonality

    Generally, we try to sell/serve roasted coffee within 12 months of harvest. However, “seasonality” can be an arbitrarily defined timeframe, and all unroasted (green) coffee fades at different rates, especially when stored or shipped every which way over all sorts of time periods. Some fade well ahead of that 12 month deadline, while others seem to hold on to their liveliness for years. There will always be exceptions, and for that reason, we define a coffee to be “in season” so long as it still tastes alive.

  3. Producer/Supplier Relationship

    It’s nice to be nice! Coffee seems to taste better when you can associate a friendly face to the cup. Whether we are working directly with a producer, an importer, or one of our partner roasters, we prize friendly, candid relationships. This means offering consistent feedback, clearly expressing our preferences, and helping one another grow.