Ethiopia, the birthplace of the coffee plant, continues to produce the most ancient and some of the most unique coffees in the world. Moka "Stag" is grown on small plantations and is a mix of both long and short-berry beans. The cup has an exotic, wild acidity and is very complex and earthy. Due to the size of the bean, bags of Ethiopian contain 14 oz of product.

A lively, organically cultivated, high-elevation coffee with nutty overtones, medium body, slight acidity.

"Peaberry" refers to the round shape of the bean. In about 3% of beans, one of the lobes will fail to develop, allowing the other to develop into a more round and compact shape. Some believe that the smaller, more compact shape of the bean renders a flavor that is concentrated and more lively in the cup. This coffee is grown on the slopes of Mount Kilimanjaro near the Kenya border, and has some of the same characteristics as Kenya coffee, though much lighter in acidity. The cup has a full body, delicate acidity and a smooth, winey flavor.