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

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The 1950

Blend

  • Roast Level

    5

    10

    Medium roast
  • Origins
    Ethiopia

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reviews:

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

Espresso

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

Kalita

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

Chemex

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

STORY

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.

Producer

Various Producers

Cultivar

Varies Seasonally

Processing Method

Washed

Elevation

2000-2200 Meters

Producer

Coffee producers have their own methods that can make coffee special. We will always highlight our producers, cooperatives, and washing stations to provide farmlevel traceability.

Cultivar

Each cultivar has its own flavor profile. Not only is the taste different, but the actual coffee plant is different. Even the shape of the bean will vary between cultivars.

Processing Method

Coffee processing is crucial to the taste in the cup. Processing is done by the producer during the drying process. Most of our coffees are washed, but we always call out natural, honey, and experimental processes.

Elevation

Most of our coffees come from high elevation farms. Different cultivars thrive under different environmental factors. The elevation is a huge part of how well certain coffees will grow.