Well as my work schedule in summer is pretty flexible (I can work from home) I am finishing some Italian coffee I bought on the road to Milan awhile ago, with my Bialetti.
I have to ask what proportions in the mix have you tried? Are you using single bean or blends from each region?
Single bean, and simply experimenting. The Kenyan I bought recently in Kenya myself; the Ethiopian comes from a small artisan producer and is stocked by a small - uber cool - coffee shop.
Half and half today.