This is a carousel with slides. Use Next and Previous buttons to navigate to different slides.

The 1950 whole bean.
The 1950 whole bean with tasting notes of nectarine, key lime and brown sugar.
1950 on computer screen




The 1950


  • Roast Level



    Medium roast
  • Origins



Made for the modern explorer

Our best-selling coffee blend is made of seasonally rotating components selected for their dense, candy-like sweetness, and complex spice profile. The 1950 performs in both pour over and espresso brew methods, with or without the accompaniment of milk. Anyone who enjoys washed Ethiopian coffee will love this.

Brewing Suggestions

The 1950 blend is one of my favorite coffees. It’s a medium roast made between two Ethiopian blends, so it delivers a very fruity and nutty taste. Similar to brown sugar and berries.

Jeremy Pi

Shift Lead/Barista SoCal


  • Coffee 19.7-20 grams in
  • Grind Fine
  • Water 27-32 grams out
  • Ratio N/A
  • Time 22-26 sec.


  • Coffee 25 g
  • Grind Med
  • Water 375 g
  • Ratio 1:15
  • Time 2:15


  • Coffee 45 g
  • Grind Med
  • Water 675 g
  • Ratio 1:15
  • Time 6:15


The 1950 is our salute to the birthplace of coffee. Ethiopia is an incredibly diverse country in linguistic, cultural, and ecological terms – there is no single, monolithic flavor profile associated with its coffee. Our flagship Ethiopian blend celebrates the contributions of thousands of smallholder producers, often growing coffee on less than a hectare of land, and the unique complexity that results from their efforts. The 1950 blend’s components highlight the best of what Ethiopia has to offer. Candied lime sweetness and brown sugar complexity come together to add adventure to your morning routine.